摘要
30多种植物材料中,香薷、栀子、八角茴香、孜然等对枯草杆菌的抗性较强。植物材料浓缩液添加于灌肠中,具有改善风味作用,以八角茴香、孜然等防腐效果较好。复配浓缩液中八角茴香含量越高,抑菌作用就越强;孜然含量越高,也能显著抑制微生物生长。
Elsholtzia ciliata, Gardenia Jasminoides, Illicium verum, Cuminum cyminum, etc among more than 30 kinds of plant material had stronger antibacterial property against Bacillus subtilis. Concentrated solution of plant material added into sausage improved sausage flavor, Illicium verum, Cuminum cyminum, etc had better preservative effect. Higher Illicium verum content of mixed concentrated solution had stronger antibacterial property; higher Illicium verum content could notably restrain microorganisms growth also.
出处
《食品科技》
CAS
北大核心
2013年第7期255-257,共3页
Food Science and Technology
基金
2011年浙江省大学生科技创新项目(2011R462003)
关键词
植物材料
灌肠
防腐性能
plant material
sausage
preservative property
