APPLICATION OF NISIN AND NATAMYCIN IN THE EGG MOON CAKE
FOR KEEPING FRESH PAESERVATION
——the application of nisin and natamycin
Abstract: Recommend the physical and chemical property of new natural antiseptic nisin and natamycin, recommend production technology of Su type egg mooncake . The preservation technology of egg moon cake combining with the nisin and natamycin was studied. Pass to the egg yolk moon cake sample of different concentrations of nisin and natamycin be storing to save 15 days, 30 days, and 45 days carries on both sense organs examination and microbiology experiment. It was found that nisin and natamycin as 15g/kg+100mg/kg were good preservatives to egg yolk, while the surface of the moon cake contained natamycin of 300mg/kg could keep good quality during the period preservation. So they can be used to extend the shelf life of egg moon cake and the egg moon cake can be preserved for 45d. in order to resolve the real issues that current manufacturers of concern to the short shelf life of cakes. Especially, the difficultity preservation and the short shelf life of moon cake.
关键词：乳酸链球菌素；纳他霉素；月饼；保鲜
