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防腐剂在烟熏火腿中的应用研究
引用本文:周本谦.防腐剂在烟熏火腿中的应用研究[J].农产品加工.学刊,2007(4):38-43.
作者姓名:周本谦
作者单位:徐州生物工程高等职业学校,江苏,徐州,221006
摘    要:通过正交试验发现,最佳的减菌剂组合为:乙酸2%,乳酸钠3%,VC1%,硫代硫酸钠4%,山梨酸钾1%。筛选了3种有效的防腐剂,并通过3因子二次通用旋转组合设计建立了防腐模型,所得回归方程能有效代表实际情况,最优组合为:Nisin0.038%,EDTA2.005%,乳酸钠2.843%。验证实验显示,组合防腐剂能有效抑制烟熏火腿中微生物的生长,使产品细菌总数不超过10000cfu/g,在温度0 ̄4℃条件下,烟熏火腿的贮藏期达21d以上,延长保质期10d以上。

关 键 词:减菌液  旋转组合设计  组合防腐剂
文章编号:1671-9646(2007)04-0038-06
收稿时间:2007-02-06
修稿时间:2007年2月6日

Effect of Preservation Agent Shelf-life of Smoked Ham
Zhou Benqian.Effect of Preservation Agent Shelf-life of Smoked Ham[J].Nongchanpin Jlagong.Xuekan,2007(4):38-43.
Authors:Zhou Benqian
Abstract:Orthogonal test was designed for optimal inhibition microbiology agent:acetic acid 2%,sodium lactate 3%,VC 1%,sodium thiosulfate 4%,potassium sorbate 1%. And three preservatives were selected in three factors quadratic current rotation revolving design. Mathematic model(Regression Equation)of the antisepsis effect was constructed which could show the real prediction. The best combination was Nisin 0.038%,EDTA 2.005%,sodium lactate 2.843%. Result of valedictory experiment showed that total colonies was not more than 10 000 cfu/g at 21 days storage time(0~4℃),which made the shelf life 10 days longer.
Keywords:inhibition microbiology agent  rotation revolving design  preservative
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