作　　者： ; ; ; ;

机构地区： 华南理工大学化学与化工学院化学工程研究所

出　　处： 《食品工业科技》 2003年第7期30-32,共3页

摘　　要： 研究了苯甲酸钠、山梨酸钾两种防腐剂对糖水菠萝罐头在短期内的防腐效果。研究结果表明,在相同条件下,山梨酸钾的防腐效果较苯甲酸钠好。灭菌时间在20min以上、400～600mg/kg的苯甲酸钠可使开罐后的糖水菠萝罐头在室温下保存一周,超过800mg/kg的苯甲酸钠和超过400mg/kg的山梨酸钾则可使其保存时间延长至10d以上。 The effect of sodium benzoate and potassium sorbate on the shelf life of canned pineapple containing hig h concentrate sug ar has been studied in this paper.The results show that potassium sorbate was more effective in anti -microbial g rowth than sodium benzoate.Canned pineapple can be kept g ood quality over one week after opening at ambient temperature if treated with sodium benzoate at the concentration of 400～600mg /kg in combination of sterilization for 20minutes.Under the same conditions,the canned pineapple can be kept fresh for at least 10days by treating with sodium benzoate and potassium sorbate at the concentration of over 800mg /kg and over 400mg /kg respectively.

关 键 词： 糖水菠萝罐头 苯甲酸钠 山梨酸钾 防腐效果 防腐剂

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]