台湾香肠制作中复合防腐剂的研究  

Research on Compound Antiseptic Applying to the Taiwan Sausage

作　　者：韩毅[1] 杨振泉 方维明 

机构地区：[1]无锡市疾病预防控制中心,无锡214000 [2]扬州大学食品工程学院,扬州225001

出　　处：《食品工业》2011年第8期64-68,共5页The Food Industry

摘　　要：研究添加不同防腐剂对低温灌肠制品(台湾香肠)保质期的影响。设计单因素和正交试验,分别将不同浓度防腐剂及其组合在台湾香肠制作工序中(二次搅拌)加入原料内,分别对成品台湾香肠细菌总数、TVB-N值、pH值的变化进行测定,筛选最佳的防腐剂组合。结果表明:4种防腐剂复合后使用效果最佳。The paper studied the function of several kinds of antiseptics on enhancing the shelf time of Taiwan Sausage product,and the best antiseptic combination was screened through the single factors experiment and orthogonal experiments.Fresh keeping effect was assessed by the total number of bacteria,TVB-N and pH value,and the results indicated that the best fresh keeping effect was obtained when using combination of four antiseptics.

关 键 词：台湾香肠 防腐剂 复合 保质期 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]