脱氢乙酸钠、丙酸钙及山梨酸钾对丰镇月饼保鲜效果的研究  

Fresh-keeping effects of sodium dehydroacetate, calcium propionate and potassium sorbate on Fengzhen moon cakes

作　　者：王志伟 李洋 WANG Zhiwei;LI Yang(Fengzhen Market Supervision Administration,Fengzhen 012100)

机构地区：[1]丰镇市市场监督管理局,丰镇012100

出　　处：《中国食品添加剂》2023年第3期230-236,共7页China Food Additives

摘　　要：以内蒙古地方特色食品丰镇月饼为研究对象,研究脱氢乙酸钠、丙酸钙及山梨酸钾对丰镇月饼的保鲜效果,通过感官评价、菌落总数、霉菌数对月饼的新鲜程度进行评价。结果表明,在贮藏过程中,与其他实验组相比,丙酸钙菌落总数、霉菌数最少,颜色没有明显变化,并有效减缓月饼的风味腐败。因此丙酸钙在37℃条件下可有效延长月饼的保鲜期,其防腐效果明显优于脱氢乙酸钠和山梨酸钾。The preservation effect of sodium dehydroacetate,calcium propionate and potassium sorbate on Fengzhen moon cake was studied. The freshness of moon cakes was evaluated by sensory evaluation,total number of colonies,and mold count. The results showed that,comparing with sodium dehydroacetate and potassium sorbate groups,calcium propionate group’s total number of colonies and number of mold were the least,the color did not change much and flavor degradation of moon cakes was slowed down. Therefore,calcium propionate could effectively prolong the preservation period of moon cakes at 37 ℃,and its preservative effect was far better than Sodium dehydroacetate and Potassium sorbate.

关 键 词：丰镇月饼 脱氢乙酸钠 丙酸钙 山梨酸钾 

分 类 号：TS202.3[轻工技术与工程—食品科学]