中国调味品
中國調味品
중국조미품
China Condiment
2015年
9期
1-3
,共3页
泡菜%化学防腐剂%可滴定酸%乳酸菌数
泡菜%化學防腐劑%可滴定痠%乳痠菌數
포채%화학방부제%가적정산%유산균수
pickles%chemical preservatives%titrable acids%lactic acid bacteria count
试验选取GB 2760－2011中规定可用于腌菜产品的四种化学防腐剂分别添加于泡菜中，来控制泡菜货架期继续产酸和汤汁浊度。结果表明：添加0．11 g／kg山梨酸钾能显著的控制泡菜腌制后的持续产酸，阻止活乳酸菌过量繁殖带来的汤汁浑浊，并防止活乳酸菌数量减少，使产品外观及营养保持在较佳水平。在限量范围内，较高浓度的脱氢乙酸钠、亚硫酸氢钠也具有相似效果，推荐使用剂量分别为0．22，0．11 g／kg。
試驗選取GB 2760－2011中規定可用于醃菜產品的四種化學防腐劑分彆添加于泡菜中，來控製泡菜貨架期繼續產痠和湯汁濁度。結果錶明：添加0．11 g／kg山梨痠鉀能顯著的控製泡菜醃製後的持續產痠，阻止活乳痠菌過量繁殖帶來的湯汁渾濁，併防止活乳痠菌數量減少，使產品外觀及營養保持在較佳水平。在限量範圍內，較高濃度的脫氫乙痠鈉、亞硫痠氫鈉也具有相似效果，推薦使用劑量分彆為0．22，0．11 g／kg。
시험선취GB 2760－2011중규정가용우업채산품적사충화학방부제분별첨가우포채중，래공제포채화가기계속산산화탕즙탁도。결과표명：첨가0．11 g／kg산리산갑능현저적공제포채업제후적지속산산，조지활유산균과량번식대래적탕즙혼탁，병방지활유산균수량감소，사산품외관급영양보지재교가수평。재한량범위내，교고농도적탈경을산납、아류산경납야구유상사효과，추천사용제량분별위0．22，0．11 g／kg。
In this study,four chemical preservatives from GB 2760-2011 are chosen to add into pickles respectively,to control the continuous acid production and turbidity of pickles during the shelf life.The result shows that 0.11 g/kg of potassium sorbate exhibits an excellent suppression effect on the continuous acid production and turbidity of pickles caused by overgrowth of lactic acid bacteria. Besides,it prevents the decrease of lactic acid bacteria count,making the product's appearance and nutrition at a better level.Within the limited range,higher dose of sodium dehydroacetate and sodium hydrogen sulfite also has a similar effect,and the recommended doses are 0.22,0.11 g/kg respectively.
