摘要
本文选用三种常用的防腐剂对桑椹进行防腐处理。结果表明 ,在常温下 ,3～ 5 %的丙酸溶液浸果 3 min具有较好的防腐作用 ;在 5～ 8℃的低温条件下 ,0 .5 %浓度的丙酸、山梨酸钾和苯甲酸钠浸果 2 min均能达到较好的防腐效果。同时 ,温度的降低能改善防腐剂的防腐效果 。
Three kinds of general preservatives were selected to test for preservation of fresh sorosis of Mulberry.The results showed that 3% to 5% propionic acid solution had better preservative action by soaking the sorosis for three minutes under normal atmospheric temperature;and 0.5% propionic acid,potassium sorbic acid and sodium benzoic acid solution all had better preservative action under low temperature of 5℃ to 8℃.Meantime,the preservative effect could be improved and the concentration could be cut down along with degression of temperature.
出处
《蚕桑通报》
2000年第2期13-15,共3页
Bulletin of Sericulture
关键词
桑棋
保鲜
食品防腐剂
防腐技术
Mulberry
Sorosis
Antiseptic
Fresh preservation
