期刊文献+

几种化学保鲜剂对红豆果汁的保鲜效果研究 被引量:2

The Research of Freshenning Reagents for Ormosia Fruit
下载PDF
导出
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
  • 引文网络
  • 相关文献

参考文献7

  • 1何晓青,等译.食品微生物方法提要[M].北京:人民卫生出版社,1982
  • 2江希武,等.酵母菌引起菠萝罐头变质及菌株鉴定[M].北京:人民卫生出版社,1988
  • 3赫庆功.小香槟饮料酸败的嗜渗压酵母菌的分离与鉴定[A].食品科学[M].北京:北京市食品研究所,1988
  • 4Surgarachchi VR.Occurrence and growth of feasts yogukls[J].Appl Environmental Microbiol,1981,42(574):579
  • 5Daris JG.Stardards of yogurt[J].Dairy Industry,1971,36(456):462
  • 6National Health and Medical Research Coomsel of Austrilia.Approved food standards and proved food additives[Z].Canberra:Common Wealth Department of Health,1976
  • 7张志良.植物生理学实验指导[M].北京:高等教育出版社,1996..

共引文献21

同被引文献20

引证文献2

二级引证文献7

;
使用帮助 返回顶部