防腐剂对豆类制品抑菌作用的研究  

STUDY ON THE BACTERIOSTASIC OF ANTISEPTIC FOR BEAN PRODUCTS

作　　者：高建炳[1] 

机构地区：[1]中州大学化工食品系,河南郑州450005

出　　处：《郑州工程学院学报》2001年第3期43-45,共3页

基　　金：河南省科技攻关项目 (9810 180 0 40 )

摘　　要：研究了引起豆制品腐败变质的真菌种类 ,并选用了化学防腐剂苯甲酸钠、山梨酸及从天然茶叶中提取的防腐剂做对比试验 ,证明了该天然防腐剂的效果与苯甲酸钠和山梨酸相当 ,提出了可用低毒的山梨酸、无毒的植物茶叶作豆制品复合保鲜剂的优选成分 .The contrast experiments of bacteriostasis with sodium benzoate and sorbic acid as chemical antiseptics,and natural antiseptics extracted from natural tea were done to study the varieties of fungi that cause bean products spoiled.The results demonstrated that the effect of the natural antiseptic was almost the same as that of sodium benzoate or sorbic acid.It put forward that the low poison soorbic acid and non poison plant tea could be used as optimum compositions of the compound preservatives for bean products.

关 键 词：豆制品 化学防腐剂 天然防腐剂 抑菌作用 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS214.2[轻工技术与工程—食品科学与工程]