| 方便旅游豆制品保鲜技术研究 |
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| 引用本文： | 胡介卿,林宇,王萍,朱芝秀.方便旅游豆制品保鲜技术研究[J].江西农业大学学报,1989(2). |
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| 作者姓名： | 胡介卿 林宇 王萍 朱芝秀 |
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| 作者单位： | 江西农业大学畜牧兽医系
(胡介卿，林宇，王萍)，江西农业大学畜牧兽医系(朱芝秀) |
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| 摘 要： | 本研究证实芽胞杆菌(主要是枯草芽胞杆菌和腊样芽胞杆菌)是引起旅游豆制品变质的主要细菌.对产品采用热处理与保鲜剂处理并用,结合真空包装,成功地解决了保藏技术.
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| 关 键 词： | 旅游豆制品 芽胞杆菌 热处理 保鲜剂 真空包装 |
STUDIES ON THE PRESERVATION OF BEANCURD PRODUCTS FOR TOURISTS |
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| Hu Jieqing Lin Yu Wang Ping et Zhu Xiuzhi.STUDIES ON THE PRESERVATION OF BEANCURD PRODUCTS FOR TOURISTS[J].Acta Agriculturae Universitis Jiangxiensis,1989(2). |
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| Authors: | Hu Jieqing Lin Yu Wang Ping et Zhu Xiuzhi |
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| Abstract: | This artical reveals that Basillus(mainly B.Subltis and B.Cereus)are thebacteria which cause the deterioration of beancurd products for tourists.Adop-ting the use of both heat and preservatives at the same time,combined withvacuum packing,solves the problem of preservation successfully. |
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| Keywords: | beancurd products for tourists Basillus the use of heat preservatives vacuum packing |
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