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頁籤選單縮合
題名 | 苯甲酸用於蜜李最低用量之研究=A Study on the use of Minimum Amount of Benzoic Acid in Candied Plum |
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作 者 | 張湘文; 龍湘美; 郭培馨; 仇志強; | 書刊名 | 中國農業化學會誌 |
卷期 | 37:1 1999.03[民88.03] |
頁次 | 頁77-86 |
分類號 | 463.78 |
關鍵詞 | 蜜李; 防腐劑; 苯甲酸; 檸檬酸; 耐滲透壓酵母菌; Candied plum; Preservative; Benzoic acid; Citric acid; Osmotolerant yeast; |
語文 | 中文(Chinese) |
中文摘要 | 蜜餞為廣受歡迎的傳統食品之一,但常有過量使用防腐劑的問題,影響消費大眾 的健康安全。因此,本研究乃在探討蜜李在糖漬過程中,以檸檬酸配合苯甲酸之使 用,苯甲酸之適當添加量,以製作低苯甲酸的蜜李。由結果得知酵母菌尤其是耐滲透 壓的酵母菌是糖漬過程中主要的污染菌,其利用蜜李及糖漬液進行發酵作用,破壞蜜 李的組織及風味。檸檬酸之添加對蜜李之抑菌效果並不顯著,而適當地使用苯甲酸能 有效地抑制酵母菌的生長,在水活性0.75以下,只要在糖漬液中添加0.06%之苯甲 酸,就能有效地抑制糖漬期間微生物之生長。而且,於貯藏6個月期間亦能維持蜜李 的良好品質,而在此條件下所製得之蜜李產品,其苯甲酸含量在0.01%左右,只有我 國「食品添加物使用範圍及用量標準」所規定允許使用量0.1g/Kg之十分之一。 |
英文摘要 | Candied fruit is one of the popular traditional Chinese foods. However, there has been a problem of overuse of preservative, which may affect the health of consumers. Therefore, the purpose of this study was to find the potimum and minimum amount of benzoic acid in combination with citric acid in the preparation of candied plum. The results showed that osmotolerant yeast is the major spoilage microflora in the syrup, which utilized plum and the syrup for fermentation, resulting in deterioration of the texture and flavor of the candied plum. The growth of the yeast could be successfully inhibited by adding an optimal amount of benzoic acid, but not significantly inhibited by adding citric acid. It was found that, under a water activity below 0.75, the use of benzoic acid at a concentration as low as 0.06% in the syrup was effective in inhibiting the growth of the yeast not only during the process, but also during 6 months storage of the product. The product contained only about 0.01% benzoic acid, that is about one tenth of the limit (0.1 g /Kg) authorized by our government. |
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