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두부의 방부 실험 및 그 응용에 관한 연구

Studies on the preservatives to the Bean-Curds and it´s application.

군진의학 1964년 3권 1호 p.50 ~ 59
김희선 (  ) - 제2군사 의무부

정원태 (  ) - 제2군사 의무부
조준승 (  ) - 경북의대 생화학교실

Abstract


Studies on the effect of the preservatives to the Bean-Curds that is preserved in dilute-solution of the various preservatives and applied to the process of it´s production was described as following:
1. It was able to preserve at 35°C for 20 hrs in the
water, for 36 hrs in 0.06% solution of sodium benzoate, for 7 days in 0.2% solution of acetic acid,
for 7 days in 0.05 % solution of rivanol and 0.03%
solution of salicylic acid.
2. By addition of 0.05% ---0.1 % of acetic acid into
Bean-Milk, The reliable preservative effect was observed in ultimate Bean-Curds for 30 hrs at 35°C, for 2 days in the water and for 7 days in 0.2% solution of acetic acid.
3. In the process of Bean-Curds production, the acetic acid is added and would be contained, it revealed not only favorable in taste, but also saver able in cost as compared with free from acetic acid.
4. Glacial acetic acid from above preservatives is most suitable for the purpose of Army-delivery of the Bean-Curds during summer time.

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