摘要
以增稠剂(海藻酸钠)、乳化剂(蔗糖脂肪酸酯)及防腐剂(对羟基苯甲酸乙酯、山梨酸、苯甲酸、那他霉素)制备被膜剂,研究不同类型的防腐剂及防腐剂的复配使用对柑橘被膜剂保鲜效果的影响。结果表明:对羟基苯甲酸对柑橘的保鲜效果最佳;0.15%对羟基苯甲酸乙酯与0.1%那他霉素复配使用制得的柑橘被膜剂的保鲜效果最佳。
The coating agent was prepared by thickening agent(sodium alginate), emulsifier(sucrose fatty acid ester) and preservative(Ethyl p-hydroxybenzoate, Sorbic acid, Benzoic acid and Natamycin). The effect of different preservative and the mixed use of preservative on the fresh-keeping of the coating agent were studied in this paper. The results showed that the fresh-keeping on the tangerine of Ethyl p-hydroxybenzoate was the best. When the preservative was mixed, 0.15% Ethyl p-hydroxybenzoate and 0.1% Natamycin has the best fresh-keeping on the tangerine.
出处
《现代食品》
2017年第21期80-83,共4页
Modern Food
关键词
柑橘
保鲜
被膜剂
Citrus
Fresh-keeping
Coating agent
