|
|
|
| STUDIES ON THE RIDDLING OF MULRIPLE PRESERVATIVE IN LAROU |
| Zheng Lihong;Ren Fazheng |
| Dept. of Food Engineering, Hebei Normal University of Science & Technology, Changli 066600) Ren Fazhen(gCollege of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083 |
|
|
|
|
Abstract In order to prolong the shelf life of larou made by new technics, the riddling of mulriple preservative in larou was done. Larou which potassium sorbate, nisin and natrium lactate were added to stored at room temperature for three months. By measuring the changes of CUF of larou, the best proportioning of mulriple preservative was selected, i.e. nisin 0.3g/kg, potassium sorbate 0.1g/kg, and natrium lactate 10g/kg. The vacuum-packaged larou haven’t deteriorated in three months.
|
|
|
|
|
|
|
|
|
|
|
2005, Vol. 19 
