荸荠皮提取物在保鲜面团中抗菌效果的研究  

Study on Antibacterial Effect of Eleocharis Tuberosa Peel Extract in Fresh-keeping Dough

作　　者：姚晓玲[1] 曾莹[1] 宋卫江[2] 

机构地区：[1]湖北工业大学,武汉430068 [2]湖北轻工职业技术学院,武汉430070

出　　处：《食品工业》2006年第6期18-20,共3页The Food Industry

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.

关 键 词：荸荠皮提取物 保鲜面团 抗菌 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]