摘要
目的:用不同浓度的化学保鲜剂处理红豆果汁,观察和记录果汁的光泽度、挂壁和总糖含量的变化。方法:从污染的果汁中分离酵母菌,通过平板涂布试验,根据药敏片抑菌圈的大小来检测不同保鲜剂的抑菌效果。结果:供试的4种保鲜剂的保鲜能力由强至弱依次为苯丙烯醛(1.0g/kg)、苯甲酸钠(0.6g/kg)、山梨酸钾(0.6g/kg)和双乙酸钠(0.3g/kg)。结论:为红豆果汁的保鲜和利用提供了科学依据。
Objective: To observ bactericidal effect of chemical freshenning reagents with different concentration on ormosia juice, then observe and record gloss degree and the wall of glass was covered and test total sugar. Methods: The yeast from the polluted fruit juice was separated. By way of spread plate experiment, the bactericidal effects of different freshenning reagents were obtained depending on the diameters of bactericidal rings of medicated slice. Results: In the four kinds of freshenning reagents, the order of keep fresh ability from strong to weak was benzene acrylaldehyde (1.0 g/ kg), sodinm benzoic acid (0.6 g/kg), potassium sorbic acid (0.6 g/kg) and sodinm di-acetate (0.3 g/kg). Conclusion: It has provided scientific foundation for the freshenning of ormosia juice.
出处
《生物技术通讯》
CAS
2006年第5期750-752,共3页
Letters in Biotechnology
关键词
红豆果汁
保鲜剂
抑菌效果
ormosia juice
freshenning reagents
bactericidal effect