红薯茎叶汁对酱油保鲜作用研究  

Preservative effects of the extracts of sweet potato stem leaf on soy

作　　者：李敏[1] 

机构地区：[1]菏泽学院,山东菏泽274200

出　　处：《中国酿造》2013年第7期94-97,共4页China Brewing

基　　金：菏泽学院科研基金(XYJJKJ-2)

摘　　要：红薯茎叶汁具有一定抗菌、抗氧化作用，可以用作食品防腐剂。以酱油为试材，以不添加任何防腐剂的酱油为对照，对苯甲酸钠、山梨酸钾及红薯茎叶汁的保鲜作用进行了研究。结果表明，红薯茎叶汁的添加量在3％～5％之间对酱油感官指标无影响，并能抑制细菌、酵母菌、大肠杆菌的生长，起到保鲜作用；0．05％山梨酸钾＋3％红薯茎叶汁处理的酱油无论在处理第10d、20d、40d，其酵母菌数量均极显著低于0．1％苯甲酸钠和0．05％苯甲酸钠＋3％红薯茎叶汁。通过比较得出，0．05％山梨酸钾＋3％红薯茎叶汁处理具有最佳保鲜效果。The extracts of sweet potato stem leaf had antimicrobial and antioxidant effects, and could be used as food preservatives. Taking soy as ex- perimental materials, an experiment was conducted, with a control of soy without any food preservatives, to study the preservative effects of sodium benzoate, potassium sorbate and the extracts of sweet potato stem leaf. The result showed that extracts of sweet potato stem leaf with an addition of 3%-5% had no effects on sensory indexes of soy, and could inhibit the growth of bacteria, yeast and Escherichia coll. The treatment combination of 0.05% potassium sorbate and 3% the extracts of sweet potato stem leaf could make the yeast mount in soy be extremely significantly lower than the treatment of 0.1% sodium benzoate and the treatment of 0.05% sodium benzoate and 3% the extracts of sweet potato stem leaf whether processing time was 10d, 20d or 40d. So the treatment combination of 0.05% potassium sorbate and 3% the extracts of sweet potato stem leaf had the best preservative effects in the all treatments.

关 键 词：红薯 茎叶汁 酱油 保鲜 

分 类 号：TS264.2[轻工技术与工程—发酵工程]