【摘要】 初步研究了常温(25℃)条件下酱牛肉的防腐保鲜措施。结果表明:乳链菌肽(NX)、山梨酸钾(S)、EDTA二钠(E)、葡萄糖酸内酯(P)、柠檬酸(NM)、亚硝酸钠(NY)等防腐保鲜剂的合理搭配,结合真空包装可有效地抑制酱牛肉菌数的增长,明显延长其货架期,并较好地保持产品的色泽和风味。经正交试验筛选确定的添加剂配方为:NX,200mg/kg;S,0.03%;E,0.02%;P,0.05%;NM,0.02%;NY,50mg/kg。更多还原

【Abstract】 The paper initially studies the preservative measures of sauce beef under the normal temperature(25℃).The results indicated that the increase of bacterica can be effectively restrained through reasonable prescription of Nisin(NX),Potassium Sorbate(S),Sodium EDTA(E),Gluconolactone(P),Citri Acid(NM),Sodium Nitrite(NY)combined with vacuum-pack,this can also obviously extend shelf life of sauce beef and maintain its colour and flavor.The determined prescription through orthogonal design is that:NX, 200mg/kg; S, 0.03%;E,0.02%;P,0.05%;NM,0.02%;NY,50mg/kg.更多还原