尼泊金复合酯在酱菜生产中的应用  

Application of Nipagin Complex Ester in the Production of Pickle

作　　者：李永飞 沈良 齐艳 吕季璋 毛忠贵 

机构地区：[1]无锡江南大学科技园,江苏无锡214028

出　　处：《中国酿造》2004年第4期19-20,共2页China Brewing

摘　　要：该文研究了尼泊金复合酯作为防腐剂在酱菜中的应用.结果表明,在含7%氯化钠的培养基中添加200mg/kg尼泊金复合酯就能完全抑制细菌生长,在散装酱菜中添加250mg/kg的尼泊金复合酯能保证酱菜质量在25℃～33℃的气温下20d不变.Application of Nipagin complex ester as a preservative used in pickles was studied. The results show that bacteria growth can be totally inhibited with 200 mg/kg Nipagin complex ester in the medium of 7% salt. Bulk pickles containing 250 mg/kg Nipagin complex ester can be preserved at 25℃~33℃ for 20 d.

关 键 词：尼泊金复合酯 防腐剂 酱菜 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.53[轻工技术与工程—食品科学与工程]