摘要
将不同浓度的荸荠皮提取物(EETP)和山梨酸钾、乳酸链球菌素(Nisin)添加到保鲜面团进行抗菌实验。结果表明：EETP添加量在0．6%以下,对产品的色泽、气味和组织结构几乎没有影响；EETP添加量为0．6%时,保鲜面团品质和保质期都为最佳。
Extract of eleocharis tuberosa peel （EETP）, compared with potassium sorbate and nisin, were added into fresh-keeping dough to detect their antibacterial effect at various concentrations. The resuits showed that the effect was little on color, flavor and texture of the product at CEETP 〈 0.6% , and was best on quality and storage time at CEETP= 0.6%. 3he antibacterial effect of EETP was superior to that of potassium sorbate and nisin on fiesh-keeping dough.
出处
《食品工业》
北大核心
2006年第6期18-20,共3页
The Food Industry
关键词
荸荠皮提取物
保鲜面团
抗菌
extract of eleocharis tuberosa peel
fresh-keeping dough
antibacterial effect
