【摘要】 研究了以Nisin(A)为主防腐剂,以其它乳酸钠(B)、柠檬酸钠C和EDTA(D)为复合防腐剂,应用到低温灌肠肉制品中以延长其保质期。采用四因素三水平的L27(313)正交实验,以肉制品的保质期的时间作为评价指标,筛选出防腐效果最佳的实验组合A2B2C3D3。即Nisin0.5g、乳酸钠40mL、柠檬酸钠3.0g、EDTA0.5g。更多还原

【Abstract】 In this paper Nisin as a main antiseptic was studied,which is composed of sodium of lactic acids(B),sodium of citric acid(C) and EDTA(D),used in meant products of low temperature in order to lengthen their qualiyt guarantee periods.With the qualiyt guarantee period of the meant product as the index of saaessment.L27(313)of the therr levels of four factors was adopted to arranging the experiment and screening out the best scheme of for the experiment.The scheme is A2B2C3D3(0.5 g Nisin,40 mL Sodium of lactic acid,3.0 g sodium of citric acid,0.5 g EDTA).更多还原