绿茶浸出液对烘焙蛋糕中微生物的抑制作用

Inhibitory Effect of Green Tea Extract on Microorganisms in Hot Processing Pastry

根据调查,为延长保质期,市场上的糕点通常会添加两种及以上的防腐剂。绿茶含有大量的抑菌成分,是一种潜在的天然防腐剂。文章尝试用绿茶浸出液替代市场上通用的工业防腐剂,将绿茶浸出液按不同茶水比配成1∶50组、1∶20组、1∶10组三组浓度的溶液,测定浸出液中EGCG含量并评估浸出液的抑菌效果。然后以绿茶浸出液代替水应用于烘焙蛋糕(以麦芬蛋糕为例)制作,检测了绿茶麦芬蛋糕中菌落总数和大肠菌群的数量。结果表明,三种茶水比的绿茶浸出液对大肠杆菌均有明显的抑制效果,茶水比(1∶10)组绿茶浸出液抑菌效果最好,有效抑菌时间在三天左右,抑菌效果接近工业制造防腐剂。

According to the research,two kinds of preservatives or more were added in the cake in order to preserve the cake for longer time.Green tea contains a lot of bacteriostatic ingredients,which means it can be used as natural preservative.In this study,different ratio of tea to water of green tea extract,i.e.,1∶50,1∶20 and 1∶10,were prepared by green tea with pure water.The bacteriostasis test of green tea extract,EGCG content in green tea extract and microorganisms in green tea cake(using muffin cake as the example)were studied.The results showed that the green tea extract of ratio of tea to water 1∶10 had the best antibacterial effect,and the inhibitory effect could sustain for three days.In conclusion,green tea extract had obvious bacteriostatic effect on hot-processed pastries,which was close to the industrial preservatives.