作　　者： ; ;

机构地区： 东北农业大学食品学院

出　　处： 《食品与发酵工业》 2008年第5期190-193,共4页

摘　　要： 将乳酸钠、双乙酸钠、葡萄糖-γ-内酯作为复合型防腐剂加入到卤蛋中,通过不同贮藏期对卤蛋微生物指标的测定与感官分析,研究单一型、复合型防腐剂对卤蛋防腐的效果。结果表明,上述各种抑菌剂单独使用时均不能很好抑制卤蛋中微生物的生长;正交试验结果表明:选择0.2 g/kg乳酸钠、0.02 g/kg双乙酸钠、0.02 g/ kg葡萄糖-γ-内酯作为复配型抑菌剂的最佳添加配比时,能显著地抑制卤蛋中微生物的生长,其抑菌效果优于单一防腐剂的抑菌效果。将这一结果应用于生产实践中,能有效延长卤蛋的货架期。 In this paper, sodiumlactate, sodium diacetate and glucono-γ-lactone were used to marinated eggs. The effects of using either combined or single preservative on marinated eggs were studied by measuring the amount of the microbe in different store time and sense organs analysis. Results showed that the growth of microorganisms can not be inhibited completely by either single preservative. However, it can be significantly inhibited by combined preservatives with 0.2g/kg of sodiumlaetate, 0.02g/kg of sodium diacetate, 0.02g/kg of glucono-γ-lactone. This result gave the potential resolution in prolong the shelf-life of marinated eggs.

关 键 词： 卤蛋 乳酸钠 双乙酸钠 葡萄糖 内酯

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]