文献类型：期刊文献

中文题名：复配防腐剂在蛋糕中的应用研究

英文题名：Study on property of natamycin-sodium dehydroacetate complex and its application in cake

作者：周斌[1];叶盛德[1];王爱敏[2];刘亚丽[2];胡国华[2]

机构：[1]浙江新银象生物工程有限公司,台州317200;[2]华东理工大学生物反应器工程国家重点实验室,食品科学与工程系,上海200237

年份：2013

卷号：24

期号：6

起止页码：172

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD;;北大核心:【北大核心2011】；

语种：中文

中文关键词：纳他霉素;应用;蛋糕

外文关键词：natamycin; application; cake

摘要：纳他霉素是唯一获许使用的新型抗真菌生物防腐剂,在蛋糕防腐中,它的效果优于脱氢醋酸钠。纳他霉素,脱氢醋酸钠对于不同的微生物表现出不同的影响。复配使用时,抗菌效果可以互补有协同作用。实验表明,当二者的比例是6∶4时,对于蛋糕和梨汁抑菌效果是最好的,这表明两种防腐剂对梨汁也是明显的协同效应。因此,纳他霉素、脱氢醋酸钠复配比例是6∶4的制剂,不仅可以用于焙烤食品,也可以用于高糖含量的果汁中。
To preservative effect for cake,natamycin is superior to sodium dehydroacetate.And natamycin is the only novel anti-fungal biological preservative approved internationally.Natamycin and sodium dehydroacetate showed different effects on different microorganisms.When complexed,the antibacterial effect can be complementary and synergistically coordinated.Experiments show that when the complex ratio of natamycin and sodium dehydroacetate is 6 ∶ 4,the anti mound effect of the NSD complex is best for cake and pear juice,indicating that both preservatives for pear juice is also obvious synergies.Therefore,expanding the use of this compound ratio 6 ∶ 4,it is not only can be used in baked food.It also can be used in the high-sugar content juice.