作　　者： ; ; ; ; ;

机构地区： 衡水学院生命科学学院生命科学系

出　　处： 《中国酿造》 2008年第7X期62-63,120,共3页

摘　　要： 采用蜂胶作为非发酵性豆制品中的保鲜剂进行试验,以菌落总数、酸度和挥发性盐基氮为指标,设计正交试验对保鲜效果进行评定,结果表明:加入蜂胶0.4‰喷涂,0.02×105Pa真空包装,4℃贮存,保质期可达35d。 The proplis as preservative of non-ferment soy product was studied.The total number of bacterial colony,the pH in effect and the percentage of volatilization brine nitrogen were applied to measure the preservative effect of non-ferment soy product,and the orthogonal experimental design was used to test the effect of preservative.The optimal conditions were: 0.4‰ propolis,0.02×105Pa vacuum packaging,storaging temperature under 4℃,which can prolong the shelf life to 35 days.

关 键 词： 蜂胶 非发酵性豆制品 菌落总数 酸度 挥发性盐基氮 正交试验

领　　域： [轻工技术与工程] [轻工技术与工程]