摘要
通过测定山梨酸在面包中的吸附量来确定复合保鲜剂最大使用量,就新鲜面包用挥发型复合防腐剂的成分、载体、配比等方面进行了研究。复合保鲜剂组成最佳成分比为:苯甲酸1.25%、尼泊金乙酯2.00%、双乙酸钠3.75%、山梨酸3.5%,保鲜剂与载体最佳组成成分为:50%乙醇+活性炭。面包与保鲜剂的比例为5∶1时,面包保藏效果最佳。
The optima ingredients and quantity of bread preservative were determined on the basis of orthogonal experiments, which are 1.25% benzoic acid, 2.0% ethylparaben, 3.75% sodium diacetate, 3.5% sorbic acid. Respectively, furthermore, the optima carrier is determined to be active carbon mixed with 50% ethanol.
出处
《食品科技》
CAS
北大核心
2004年第2期63-65,共3页
Food Science and Technology
关键词
面包
防腐剂
复合保鲜剂
bread
preservative
complex freshness keeping preparation
