摘要
针对低盐酱中食盐含量过低不利于长期保存的问题,研究了天然香辛料对低盐酱中主要微生物的抑制作用。用平板菌落计数法比较了6种天然香辛料粉末对低盐酱中主要微生物的抑制效果,并选择抑菌效果较强的香辛料进行醇提液抑菌效果的研究。结果表明,六种香辛料均有不同程度的抑菌效果,其中丁香和桂皮的抑菌效果最佳,并且丁香醇提液的抑菌效果要优于桂皮醇提液,0.5g/mL丁香醇提液和0.5g/mL桂皮醇提液对低盐酱中主要微生物的平均抑菌圈直径分别为25.1、18.2mm。而应用于低盐酱中的具体用量还有待于进一步研究。
To prolong the shelf life of low-salt sause,inhibitory effects of natural spices on the microorganisms in low-salt were studied. Inhibitory effects of six natural spices on the main microorganisms in low-salt sauce were compared with plate colony-counting method. Better spices were chosen to compare inhibitory effects of their alcohol extracts. The result showed that six natural spices showed different antimicrobial abilities. Clove and cinnamon had the more intensive antimicrobial effects,and the antimicrobial effect of clove alcohol extract was better than the effect of cinnamon alcohol extract. The average inhinition zone diameters of 0.5g/mL clove alcohol extract and 0.5g/mL cinnamon alcohol extract to the main microorganisms in low-salt sauce were 25.1mm and 18.2mm. And the definite dosage of spices used in the low-salt sause needed to be further studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期187-190,共4页
Science and Technology of Food Industry
基金
黑龙江省高等学校科技创新团队建设计划项目(2010td03)
关键词
香辛料
醇提液
抑菌作用
低盐酱
spices
alcohol extracts
antimicrobial effects
low-salt sause
