防腐剂对泡菜常温流通中总菌数的影响  

The Effect of Preservatives on the Total Colonies Number in Pickles at Ambient Temperature

作　　者：王向阳[1] 李宁[1] 俞兴伟[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国调味品》2014年第12期1-3,共3页China Condiment

基　　金：浙江省食品微生物重点实验室资助项目

摘　　要：为研究防腐剂对泡菜常温流通中总菌数的影响,试验分别选用化学防腐剂苯甲酸钠、亚硫酸氢钠、脱氢乙酸钠、山梨酸钾,以及富马酸、乙醇对泡菜进行浸泡防腐处理,分别测定其7天内总菌数。结果表明:各处理组下的总菌数增加率均小于对照组,其中山梨酸钾、脱氢乙酸钠、亚硫酸氢钠处理能较好抑制微生物增加,富马酸、乙醇也有很好的抑菌效果。In order to find out the effect of preservatives on the total colonies number in pickles at ambient temperature,pickles are dipped in sodium benzoate,sodium hydrogen sulfite,sodium dehydroacetate,fumaric acid,potassium sorbate and ethanol.The total colonies number in pickles is counted within 7days after treatment.The result shows that the increase rate of total colonies number in the treatment groups is less than that in the control groups.Potassium sorbate,sodium dehydroacetate,sodium bisulfite treatment could effectively inhibit the increase of microbe.Fumaric acid and ethanol also have strong antibacterial effect.

关 键 词：泡菜 总菌数 化学防腐剂 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]