摘要
袋装低盐腌制大头菜容易发生由微生物生长繁殖引起的腐败变质现象,为了延长产品保质期限,研究了防腐剂对低盐腌制大头菜中腐败微生物的抑菌实验,进行防腐剂的筛选和优化。结果表明:苯甲酸钠、脱氢乙酸钠对腐败微生物有明显的抑菌作用。正交试验优化得到复合防腐剂最佳配方为:苯甲酸钠0.4 g/L、脱氢乙酸钠0.2 g/L。在该复配条件下对于正交试验所选用的Lysinibacillussphaericus,Bacillus sp.2株菌株的抑菌率分别为99.77%、99.86%。
Low-salt pickled turnips are easy to be deteriorated caused by microbial. Antibacterial experiments for microbial isolated from low-sah pickled turnips were conducted in order to extend the product shelf-life. Meanwhile, the screening and optimization of preservatives were carried on. An obvious suppression effect of sodium benzoate, so- dium dehydroacetate on spoilage microbial was observed. A compound preservative was optimized at 0.4g/L sodium benzoate, 0.2g/L sodium dehydroacetate by orthogonal test. This compound preservative exhibited an excellent sup- pression effect on Lysinibacillus sphaericus, Bacillus sp. The antibacterial rate of the two strains could reach to 99.77% ,99.86% respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第10期103-107,共5页
Food and Fermentation Industries
基金
教育部春晖计划(Z2011093)
四川省科技支撑项目(2011NZ0071)
关键词
低盐腌制
大头菜
防腐剂
抑菌率
low-salinity, pickled turnip, preservative, antibacterial rate
