[交流] 果蔬抑菌一般加什么酸？

8楼: Originally posted by jinyincao at 2012-05-26 09:23:43
短链脂肪酸盐，作为表面活性剂清洗可以去除很多菌的《Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce 》 。另外还有苯甲酸、柠檬酸、苹果 ...

3楼: Originally posted by yangy1220 at 2012-05-24 21:36:03
祝福楼主

4楼: Originally posted by zfw1118 at 2012-05-25 08:57:51
鲜果蔬还是果蔬加工品？

5楼: Originally posted by wzw-502A at 2012-05-25 09:12:48
柠檬酸、苹果酸、酒石酸...

6楼: Originally posted by cuiwj at 2012-05-25 09:54:20
柠檬酸和酒石酸

7楼: Originally posted by huangfang15 at 2012-05-25 20:34:06
柠檬酸。山梨酸

14楼: Originally posted by 天地男儿90 at 2012-06-06 15:59:23
抗坏血酸亦可

11楼: Originally posted by 一米宅男 at 2012-05-26 13:35:22
一般情况下是柠檬酸，这个是低成本的选择；如果可以花多一点钱的话就使用聚赖氨酸，这个是目前市场上用的最多的东西了，但是国家好像还没有明确规定这个东西在食品应用中的使用限量。

12楼: Originally posted by 夏阳明杨天 at 2012-05-27 15:39:24
加点对人无毒的胍类杀菌剂

13楼: Originally posted by lwjsoon86 at 2012-06-04 10:03:37
柠檬酸和苹果酸比较好,还能改善品质