丁香/肉桂提取物的制备及其在香菇酱防腐中的应用
Study on the Extracts of Clove/Cinnamon and Its Antisepsis for the Lentinus edode Sauce
张圣江 1张慜 1刘亚萍2
作者信息
- 1. 江南大学食品学院,江苏无锡214122
- 2. 广东嘉豪食品股份有限公司,广东中山528447
- 折叠
摘要
主要以丁香和肉桂为原料,经过恒温搅拌反复浸提制备得到具有抑菌效果的天然提取物,并用于香菇酱防腐研究.初步研究发现:当两种提取物单一添加质量分数达到0.9％时,对香菇酱中总的菌落和大肠杆菌的生长都有明显抑制效果,同时酱的气味略微加重.丁香和肉桂两种提取物均对酱的pH和Aw没有明显影响.
Abstract
IMainly take cloves and cinnamon as raw materials,through thermostat stirring and repeatedly extracting preparation to get natural extracts with antibacterial effect for the corrosion studies of Lentinus edode sauce.This preliminary study found that:When each of those two extracts' single dosage reach to 0.9％,it has a significant inhibitory effect on the total colony and the growth of e.coli in the Lentinus edode sauce.At the same time,the smells of the sauce become slightly heavier.But both cloves and cinnamon,those two extracts have no significant effect on the pH and A w of the sauce.
关键词
丁香/肉桂/提取物/防腐/感官特性Key words
cloves/cinnamon/extract/anti-corrosion/sensory characteristics引用本文复制引用
基金项目
广东省—教育部产学研结合项目(2012B091000125)
出版年
2014
NETL
NSTL
维普
万方数据