摘要
采用山梨酸钾、苯甲酸钠、乳酸链球菌素、复合型豆奶防腐剂进行豆浆保鲜对比应用,结果表明,复合型豆奶防腐剂保鲜效果明显优于其他食品防腐剂,在包装后不巴氏杀菌的情况下可满足豆浆常温下3d以上的保鲜要求,巴氏杀菌可满足2个月以上的保鲜要求。另外,复合型豆奶防腐剂在增强豆浆的稳定性、增加豆浆的稠度和提高豆浆风味方面有显著功效。
The application of potassium sorbate,sodium benzoate,nisin,complex soymilk preservative in preservation of soya-bean milk was compared.The results showed that the effect of complex soymilk preservative was superior to others,which could meet the requirements of preservation at room temperature for more than three days without pasteurization and over two months with pasteurization in case of packaging.In addition,it also had a significant effect to enhance the stability,consistency and flavor of soya-bean milk.
出处
《食品科技》
CAS
北大核心
2013年第2期256-259,263,共5页
Food Science and Technology
关键词
豆浆
豆奶防腐剂
保鲜
风味
应用
soya-bean milk
soymilk preservative
preservation
flavor
application
