一种复合防腐剂对不同泡菜防腐效果的研究  

Study on the preservative effect of a compound preservative on different pickles

作　　者：李佳 赵旭 李欣蔚 周钢霞 Li Jia;Zhao Xu;Li Xinwei;Zhou Gangxia(Liaoning Province Grain Science Research Institute,Shenyang 110032)

机构地区：[1]辽宁省粮食科学研究所,沈阳110032

出　　处：《粮食与食品工业》2022年第2期25-27,共3页Cereal & Food Industry

摘　　要：本试验研究了复合防腐剂对不同泡菜储藏中防腐效果的影响,通过对酱小豆、海带豆和酒香泡菜3种泡菜添加复合防腐剂处理,在37℃条件下培养18 d,分别在第3、6、12、18、24、30 d测定菌落总数、乳酸菌数和pH值。结果表明:使用该复合防腐剂,常温下放置30 d,其抑菌效果仍然较好,通过感官评价,3种泡菜均未出现腐败、胀袋现象,可延长产品货架期。In order to study the effect of compound preservatives on the preservative effect of different kimchi in storage,this paper added compound preservatives to three kinds of kimchi,such as sauce adzuki beans,kelp beans and wine-flavored kimchi,and cultured them at 37℃for 18 days.3,6,12,18,24,30 days to measure the total number of colonies,the number of lactic acid bacteria and pH value,the results show that using the compound preservative,placed at room temperature for 30 d,its antibacterial effect is still good,through sensory evaluation,three kinds of kimchi all show no corruption and bag swelling,which can prolong the shelf life of the product.

关 键 词：泡菜 菌落总数 乳酸菌数 PH值 防腐效果 

分 类 号：TS201[轻工技术与工程—食品科学]