防腐剂联合使用对酱油防腐效果的影响  

The effect of combined preservatives on the antiseptic effect of soy sauce

作　　者：林崇昌 邓丽芳[1] 司徒小玉 邓秀燕[1] 司徒荣阮 王雪梅[1] 吴灿斌 

机构地区：[1]广东省开平市疾病预防控制中心,广东开平529300

出　　处：《中国卫生检验杂志》2011年第4期875-877,共3页Chinese Journal of Health Laboratory Technology

基　　金：广东省江门市科技计划项目(2008713)

摘　　要：目的:采用不同组合和不同浓度的防腐剂对酱油防腐效果进行研究,确定最佳的防腐剂搭配组合和配比,为酱油的防腐提供科学依据。方法:采用未经灭菌、未加防腐剂的酱油,添加不同组合及不同浓度的苯甲酸、山梨酸、对羟基苯甲酸,在实验室进行防腐试验,并在酱油厂进行生产试用。结果:酱油中山梨酸和对羟基苯甲酸混合用量达允许量的89%时,霉菌、酵母菌经26±1℃培养5 d后存活率为73%,细菌经36±1℃培养5 d后存活率为76%,室温放置30 d无生成霉膜,经生产试用,酱油无腐败变质。结论:酱油中山梨酸和对羟基苯甲酸混合用量达允许量的89%,能防止酱油腐败变质(胀罐)。Objective：Assess the antiseptic effect of soy sauce using preservatives of different combination and concentrations.Decide the optimized combination and proportion of preservatives,provide scientific evidence for the preservation of soy sauce.Methods： Conducted preservative test in lab by adding benzoic acid,sorbic acid and parahydroxybenzoic acid of different combination and concentrations to soy sauce without sterilization and preservative,and then tested the samples produced in factory.Results： Then the joint concentration of sorbic acid and para hydroxybenzoic acid contained in soy sauce was 89% of permission,the survival rate of fungus and yeast was 73% under the condition of 26±1℃ in 5 days,while for bacteria it was 76% under the condition of 37±1℃ in 5 days,soy sauce had been absence of mold under room temperature for 30 days and didn′t deteriorated during production and testing.Conclusion： A joint concentration of sorbic acid and para hydroxybenzoic acid contained in soy sauce,which was 89% of permission,can prevent soy sauce from deterioration.

关 键 词：酱油 防腐剂 联合使用 

分 类 号：TS202.3[轻工技术与工程—食品科学]