The Development Of Combined Preservatives And Research Of Application Effect

With the development of economy and society,people's requirements of food safety are higher and higher.Due to the unique nutritional composition and characteristics of food,it is easy to be affected by environment and microorganism in the process of processing,storage,transportation and sales,losing nutritional value and edible value.Food preservatives are kinds of food additives which prevent food from spoilage caused by the action of microorganisms and extend shelf life of food.Corrosion mechanism is to reduce the water activity and the p H of the products,focus on the specific parts of the structure of the microorganisms,destroy the growth of microorganisms or metabolic system,in order to suppress the growth of microorganisms and extend shelf life of food.Food preservatives are convenient,effective and widely used,hardly affecting the taste of food.So it is very important to choose moderate,safe and efficient preservatives in food production.Because different preservatives have different antimicrobial spectrums and single preservative has limitation,so we combine them in a certain proportion,in order to achieve synergy,good antibacterial effect and less use.In this paper,according to the national standard limit requirements as well as the features of different preservatives,we choose common bacillus cereus,escherichia coli,yeast and mold in food and study their antimicrobial effect.Basing on confirming their antimicrobial effect,we develop preservative compound products and verify the effect.At last,we develop different preservative compound products for meat products,pickles,cakes,soy sauce,vinegar and soy products.