为了避免在食品中直接添加防霉剂,并仍能起到防霉效果.有采用防霉纸的方法.除此之外,还有采用山梨酸、乙醇溶液等方法.在使用山梨酸法时有一定的限制,在食品吸收乙醇和包装材料有透气性的情况下,不适于长期保存.日本旭电化公司研制成功一种能够长期防止食品发霉、而不损害食品风味的《防霉纸》, In order to avoid the direct addition of antifungal agents in food and still play a mildew effect. There is a method of using mold paper. In addition, there are sorbic acid, ethanol solution, etc. In the use of sorbic acid method There are certain restrictions, in the case of food absorption of ethanol and packaging materials are breathable, not suitable for long-term preservation.Japanese Asahi Denka Co., Ltd. successfully developed a kind of long-term prevention of moldy food, without prejudice to the flavor of the food “mold paper”