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本研究证实单独使用丙酸钠或富马酸防霉效果不理想,而使用复合防霉剂—丙酸钠加柠檬酸和丙酸钠加富马酸二甲酯能使蛋糕在夏天的霉变发生期推迟到六天以后。本复合防霉剂可用于蛋糕和月饼生产。本文在实验研究的基础上,对防霉机理提出了新见解一反馈抑制作用。
蛋糕防霉措施的研究
【摘 要】
：
本研究证实单独使用丙酸钠或富马酸防霉效果不理想,而使用复合防霉剂—丙酸钠加柠檬酸和丙酸钠加富马酸二甲酯能使蛋糕在夏天的霉变发生期推迟到六天以后。本复合防霉剂可用
【机 构】
：
航天医学工程研究所,航天医学工程研究所
【出 处】
：
食品工业科技
【发表日期】
：
1993年5期
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