防腐剂不同投料方式对火锅蘸料中防腐剂均匀性影响的研究
Study on the Effect of Different Processing Methods on the Uniformity of Preservatives in Hot Pot Dipping Sauce
萨如拉 1杨瑞香 1王宇 1张隋鑫 1陈腊梅 1纪晓梅1
作者信息
- 1. 内蒙古草原红太阳食品股份有限公司,内蒙古 呼和浩特 010000
- 折叠
摘要
本研究根据《能力验证样品均匀性和稳定性评价指南》(CNAS-GL003:2018)规定的程序,采用非线性取样,以山梨酸钾、乳酸链球菌素含量为指标,通过单因子方差分析,采用 3 种不同的火锅蘸料防腐剂投料方式,进行均匀性检验.结果表明,保证防腐剂的均匀性,可以有效抑制有害菌的生长.因此,本研究结果可以用以提高火锅蘸料防腐剂的均匀性,具有一定的实际应用价值.
Abstract
This study followed the procedure specified in the"Guidelines for Evaluating the Uniformity and Stability of Capability Verification Samples"(CNAS-GL003:2018)and used non-linear sampling.The content of potassium sorbate and nisin were used as indicators,and single factor analysis of variance was conducted.Three different methods of adding anti-corrosion agents to hot pot dipping materials were used for uniformity testing.The results indicate that ensuring the uniformity of preservatives can effectively inhibit the growth of harmful bacteria.Therefore,the results of this study can be used to improve the uniformity of preservatives in hot pot dipping,and have certain practical application value.
关键词
防腐剂/山梨酸钾/乳酸链球菌素/均匀性/稳定性Key words
preservatives/potassium sorbate/nisin/uniformity/stability引用本文复制引用
出版年
2024
NETL
NSTL
万方数据