以水蒸鸡为原料,通过单因素和正交实验,探讨乳酸钠、双乙酸钠、山梨酸钾、肉桂精油、八角精油、蒜精油对水蒸鸡在贮藏过程中品质的影响,结果表明:双乙酸钠3%、乳酸钠3%、山梨酸钾0. 1%的复合防腐剂为最优组合.%Water steamed chicken was taken as the raw material. Through single factor experiment and orthogonal experiment, the effects of sodium lactate, sodium diacetate, potassium sorbate, cinnamon essential oil, anise essential oil, garlic essential oil on the quality of steamed chicken in the storage process were discussed. The results showed that the compound preservatives of 3% sodium diacetate, 3% sodium lactate and 0. 1% potassium sorbate were the optimal combination.
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