食品科学 ›› 2003, Vol. 24 ›› Issue (3): 22-24.

• 基础研究 • 上一篇    下一篇

栅栏技术在软包装榨菜中的应用研究

 蒋家新, 黄光荣, 蔡波, 童玲芳   

  1. 浙江科技学院生物与化学工程学系
  • 出版日期:2003-03-15 发布日期:2011-12-13

Application of Hurdle Technology in Soft Canned Zhacai

 JIANG  Jia-Xin, HUANG  Guang-Rong, CAI  Bo, TONG  Ling-Fang   

  • Online:2003-03-15 Published:2011-12-13

摘要: 研究了三种栅栏因子对引起包装榕榨菜“胀袋”的微生物的抑制情况。结果表明,分离得到的短杆菌、链球菌和酵母在pH5.0以下的环境中均不能生长;在pH5.5以下时,无论盐的浓度为3%还是5%,及有无防腐剂,此三种微生物也不能生长。

关键词: 栅栏技术, 软包装, 榨菜, 微生物

Abstract: The effects of the three hurdle facto rs(salt,pHand additives)affected on the microorganisms whic h caused the(bulging)of soft packaged zhacai were studied.The results proved that the microorganisms would be inhibited while pH below 5.0.And whi le pH was below 5.5,the microorganis ms woud be inhibited no matter whether it was added with 3%salt or 5%salt or without preserrafives.

Key words: hurdle technology, soft packing, zhacai, microorganism