蛋黄月饼

蛋黄月饼的生物保鲜

Application of Bio-preservation in the Egg Yolk Moon Cake

研究了乳酸链球菌素与纳他霉素及其两者复合对苏式蛋黄月饼的防腐效果。

Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied .

尼泊金酯在蛋黄酥月饼中的应用研究

The application study of antiseptic in the moon cake

HACCP在广式蛋黄莲蓉月饼生产中的应用研究

Study on HACCP applied in the production of moon cake

尽管像五仁（五种坚果混合馅），红豆沙，蛋黄莲蓉传统月饼馅依旧在中国市场具有重要位置，但是，今年越来越多的商店推出创意月饼来吸引年轻顾客。

Although traditional mooncake fillings like Wuren ( a mixture of five different nuts ) , red bean paste and lotus seed paste with egg yolk still occupy an important place in Chinese market , more and more shops are launching innovative moon cakes this year to attract young consumers .

结果表明尼泊金丙酯对冰蛋黄中细菌和霉菌的抑菌作用强于山梨酸钾、脱氢醋酸钠，添加0.5g/kg尼泊金丙酯可使蛋黄酥月饼的保质期达到45d。

The results showed that the inhibition effect of propylparaben on microorganism separated from frigorific egg yolk is much better than potassium sorbate and sodium dehydroacetate . The egg moon cake contained 0.5g/kg propylparaben can be preserved for 45d .