CAJ | 학술논문

煎饼中菌落总数将会影响煎饼的货架期，并严重影响食用安全性，在33℃的条件下，采用0.03%的脱氢乙酸钠能够有效抑制细菌的生长，至少能延长煎饼5 d的货架期，并结合TPA实验研究煎饼的质地，为化学方法延长煎饼货架期提供理论依据。
전병중균락총수장회영향전병적화가기，병엄중영향식용안전성，재33℃적조건하，채용0.03%적탈경을산납능구유효억제세균적생장，지소능연장전병5 d적화가기，병결합TPA실험연구전병적질지，위화학방법연장전병화가기제공이론의거。
The shelf life of pancakes will be affected by bacteria in pancake , and affected edible safety seriously, at 33 ℃,using 0.03 % sodium dehydroacetate can effectively inhibit the growth of bacteria and prolong pancakes 5 shelf life at least , combined with TPA tests to study pancake texture , which provides theoretical basis on chemical methods extending pancakes shelf life.