天然食品防腐剂对泡菜常温流通中菌落总数和pH的影响  

The Effects of Natural Food Preservatives on the Total Number of Colonies and pH of Kimchi at Ambient Temperature

作　　者：王向阳[1] 杨玲[1] 余兴伟 丁冰[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国调味品》2015年第10期1-3,22,共4页China Condiment

基　　金：浙江省食品微生物重点实验室资助项目

摘　　要：为研究天然食品防腐剂应用于泡菜的防腐保鲜,实验选取乳酸链球菌素、茶多酚、壳聚糖三种天然食品添加剂对泡菜进行浸泡处理,在常温贮藏7天过程中测定菌落总数和pH的变化。研究结果表明:乳酸链球菌素控制菌落总数和pH所需的浓度分别为0.17,0.28g/kg,水溶性壳聚糖控制菌落总数和pH所需的浓度分别为0.11,0.33g/kg,茶多酚控制菌落总数和pH所需浓度分别为0.62,0.16g/kg。乳酸链球菌素和水溶性壳聚糖控制泡菜中微生物的能力强于控制产酸,茶多酚控制产酸能力强于控制微生物。水溶性壳聚糖控制微生物总数效果最好,茶多酚控制乳酸菌等产酸菌最强。Kimchi is dipped into nisin,tea polyphenols and chitosan for finding out preservative effect. The total number of colonies and pH are determined during 7 days＇storage at ambient temperature. The results show that：the concentration of nisin inhibiting the growth of microorganisms and reducing pH in kimchi is 0.17,0.28 g/kg respectively;the concentration of water-soluble chitosan inhibiting the total number of colonies and reducing pH is 0.11,0.33 g/kg respectively;the concentration of tea polyphenols inhibiting the growth of microorganisms and reducing pH is 0.62, 0 .1 6 g/kg respectively.The ability of nisin and water-soluble chitosan on controlling microorganisms is stronger than controlling acid production;the ability of tea polyphenols on controlling acid production is stronger than controlling microorganisms;water-soluble chitosan is the strongest to control microorganisms and tea polyphenols is the strongest to control acid production.

关 键 词：泡菜 天然防腐剂 总菌数 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]