复合防腐剂在面酱中的应用试验  

Research on Fermentation Factors of Flour Paste during the Storage

作　　者：孔德荣[1] 张淑伟[1] 白传记 

机构地区：[1]济宁市卫生防疫站,272045

出　　处：《中国酿造》2002年第4期40-41,共2页China Brewing

摘　　要：对加入不同防腐剂的面酱在不同温度条件下放置 ,进行抑菌作用的检测。结果表明 ,面酱在低于 2 0℃情况下不会产生发酵、沉淀分层变质。按照《中华人民共和国食品添加剂国家标准》 ,苯甲酸钠的最大适用量 0 5 g/kg加入面酱中 ,不能有效地抑制微生物的生长繁殖。采用复合防腐剂按 0 4g/kg加入面酱中 ,在实验温度 2 5℃～ 3 7℃条件下 ,放置 14 4h抑菌率仍达 98 7% ,有效地防止了面酱在存放、销售过程中的发酵、沉淀变质 。The bacteriostases of flour paste that was added with different preservative and placed at different temperatures was detected.The result showed that flour paste could not ferment and spoil below 20℃.According to National Standard of People's Republic of China on food additive,the 0.5 g/kg potassium benzoate cannot inhibit the spoilage of microorganisms in flour paste.Applying 0.4 g/kg multi-preservatives to flour paste,the rate of bacteriostasis could reach 98.7% at 25℃～37℃ for 144 hours.So it can effectively restrain the fermentation and spoilage during storage and sale,and make sure the sanitary quality of flour paste.

关 键 词：复合防腐剂 面酱 应用试验 苯甲酸钠 山梨酸钾 抑菌率 

分 类 号：TS264.24[轻工技术与工程—发酵工程]