关于香肠两端防霉研究与控制

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	英文篇名：Research and control on anti-mildew at two ends of sausage 作者：杨彦峰 英文作者：YANG Yanfeng; 关键词：香肠 ; 打卡类产品 ; 发霉 ; 纳他霉素 英文关键词：sausage;;punch card products;;mildew;;natamycin 中文刊名：RLGY 英文刊名：Meat Industry 机构：福建省力诚食品有限公司; 出版日期：2019-06-25 出版单位：肉类工业 年：2019 期：No.458 语种：中文; 页：RLGY201906009 页数：5 CN：06 ISSN：42-1134/TS 分类号：46-50

摘要

通过单因素实验找出打卡类产品发霉的原因,并筛选出防霉效果明显的纳他霉素作为生产用药剂,通过正交实验找出最佳配比浓度适用于生产。即产品在包装前,使用0. 8%浓度纳他霉素水溶液,浸泡1min完全可以有效控制打卡类产品的发霉问题。
        Through single factor experiment,the cause of mildew in punch card products was found out,and the natamycin which had obvious anti-mildew effect was selected as the production agent.Through orthogonal experiment,the optimum proportion concentration was found,and it was suitable for production. Before the packaging,the natamycin aqueous solution of 0. 8% concentration was used,and the product was immersed for 1 min,and the mildew problem of the punch card products was completely and effectively controlled.

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