[1]常云鹤,冯红霞.天然防腐剂对红酸汤货架期菌落总数及pH的影响[J].中国调味品,2019,(11):91-93.
 Effects of Natural Preservatives on the Total Colony number and pH of red Sour Soup During Shelf Life[J].CHINA CONDIMENT,2019,(11):91-93.
点击复制

天然防腐剂对红酸汤货架期菌落总数及pH的影响()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
91-93
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Effects of Natural Preservatives on the Total Colony number and pH of red Sour Soup During Shelf Life
作者:
常云鹤冯红霞
文献标志码:
A
摘要:
以完成发酵的红酸汤为原料,考查天然防腐剂对红酸汤货架期菌落总数及pH的影响。结果表明,壳聚糖、乳酸链球菌素、茶多酚抑制红酸汤中细菌增殖的最佳浓度分别为 0.1g/500g、0.2g/500g、 0.15g/500g,而控制pH所需浓度依次为0.2g/500g、 0.1g/500g、0.15g/500g。由此可知,壳聚糖在红酸汤中控制微生物的能力强于控制产酸的乳酸菌,茶多酚抑制产酸微生物的能力强于抑制其他杂菌,乳酸链球菌素在红酸汤中控制产酸微生物及其他杂菌的能力比较平均,且添加后检测出的菌落总数最少,控制pH降低的幅度也最低,表明在红酸汤中添加三种天然防腐剂,乳酸链球菌素效果最佳。
Abstract:
The effect of natural preservatives on the total number of colonies and pH of red acid soup during shelf life was studied with fermented red sour soup as raw material. Results showed that the optimal concentration of chitosan, streptococcus lactis and tea polyphenols for inhibiting bacterial proliferation in red acid soup was 0.1g/500g, 0.2g/500g and 0.15g/500g, respectively, while the concentration required for controlling pH was 0.2g/500g, 0.1g/500g and 0.15g/500g, respectively. It can be concluded that the ability of chitosan to control microorganisms in red acid soup is stronger than that of lactic acid bacteria, tea polyphenols to inhibit acid-producing microorganisms is stronger than that of other miscellaneous bacteria. The ability of nisin to control acid-producing microorganisms and other miscellaneous bacteria in red acid soup is relatively average, and the total number of bacteria detected after adding is the least, and the range of controlling pH is the lowest, indicating that in red soup, the ability of nisin to control acid-producing microorganisms three kinds of natural preservatives were added to red sour soup, and the effect of streptococcus lactis was the best
更新日期/Last Update: 2020-07-30