摘要
初步研究了甘草、乌梅、丁香、花椒四种中药材的抑菌作用,分别得出了它们对几种食品污染微生物的最低抑菌浓度及它们与糖的协同抑菌作用。在此基础上,探讨了将复合天然防腐剂应用于薏苡奶的抑菌效果,并优化了复合天然防腐剂的配比。
This paper studies the inhibitory effect of licorice root,smoked plum,clove and Chinese prickly ash on some common microorg anisms which pollute foodstuff.The study result showed their minimal inhibitory concentrations (MIC)on different microorg anism s and synerg istic antibacterial abilities with sug ar.This paper also discusses the inhibitory effect of compound natural preservative on Job's tears milk and the best compound preservative proportion.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第9期32-34,共3页
Science and Technology of Food Industry
关键词
应用
薏苡奶
最低抑菌浓度
协同抑菌作用
复合天然防腐剂
保健食品
minimal inhibitory concentration(MIC)
synerg istic antibacterial effect
compound natural preservative
Job's tears milk
