脐橙皮渣提取物对烘培糕点的防腐效果研究

A Study on Application of Navel Orange Peel into Food Preservation

以市售几种烘培糕点为研究对象,采用气态挥发的方式,通过测定菌落总数、过氧化值、酸价以及感官评价研究脐橙皮渣提取物的防腐保鲜效果.结果显示脐橙皮渣提取物对不同种类的烘培食品具有一定的防腐作用,但防腐效果各有差异.

Several baked cakes were taken as the objects to study the antibacterial effect of extracts of navel orange peel.The total bacterial count,peroxide value(POV),acid value(AV)and sensory evaluation were determined to evaluate the effect of extracts of navel orange peel as a natural preservative.The results showed that the extract of navel orange skin residue had certain antiseptic effect on different kinds of baked food,but the antiseptic effect was different.