摘要
用平板计数法研究了 1%绿茶 (炒青 )浸出液制成的糕点 ,发现在一定贮藏时间内细菌、霉菌、酵母菌的细胞增长数分别比用水制成的糕点降低 4 3.14%、4 1.70 %、57.14%以上。因此认为 。
It is studied that the microbial growth of cake made of extract of tea by plate count. Under such conditon, we find that the number of increase in microorganism at storage time is lower than cake being made of water obviously. The rate of reduction of bacteria was above 43.14%, the rate of reduction of mold was above 41.70% the rat of reduction of yeast was above 57.14%. Our results further suggest that tea may be natural food preservative.
出处
《华东师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2000年第4期91-94,共4页
Journal of East China Normal University(Natural Science)
关键词
绿茶
食品防腐剂
抑菌作用
green tea
food preservative
bactericidal activity
