大蒜原汁保鲜技术的探讨  

Discussion on the fresh-keeping technology of garlic juice

作　　者：杨洁 朱巧力 温雯 华萍 Yang Jie;Zhu Qiaoli;Wen Wen;Hua Ping(Jiangxi Provincial Food and Drug Safety Monitoring Center,Jiangxi Nanchang 330029;Jiangxi Provincial Institute of Food Inspection and Testing,Jiangxi Nanchang 330029;Jiangxi Provincial Drug Approval and Certification Center,Jiangxi Nanchang 330046)

机构地区：[1]江西省食品药品安全监控中心,江西南昌330029 [2]江西省食品检验检测研究院,江西南昌330029 [3]江西省药品审批认证中心,江西南昌330046

出　　处：《江西化工》2021年第2期14-17,共4页Jiangxi Chemical Industry

摘　　要：以D-异抗坏血酸钠、乳酸链球菌素、双乙酸钠为防腐剂,添加到大蒜原汁中,对大蒜原汁保鲜技术进行了探讨。通过单因素实验和正交实验确定了复合防腐剂的最佳配方:0.20%D-异抗坏血酸钠、0.015%乳酸链球菌素、0.30%双乙酸钠。With D-sodium erythorbate,nisin,and sodium diacetate as preservative,they were added to the garlic juice to discuss the preservation technology of garlic juice.Through single factor experiment and orthogonal experiment,the best formula of compound preservative was determined:0.20%sodium D-isoascorbate,0.015%nisin,0.30%sodium diacetate.

关 键 词：D-异抗坏血酸钠 乳酸链球菌素 双乙酸钠 复合防腐剂 

分 类 号：TS264[轻工技术与工程—发酵工程]