复合天然防腐剂应用于薏苡奶的研究  

作　　者：乔昕[1] 陈雄[1] 马丽[1] 吴传茂[1] 余淮河 

机构地区：[1]湖北工学院生物工程系,武汉430068 [2]深圳冠利达波顿香料有限公司

出　　处：《食品工业科技》2002年第9期32-34,共3页Science and Technology of Food Industry

摘　　要：初步研究了甘草、乌梅、丁香、花椒四种中药材的抑菌作用,分别得出了它们对几种食品污染微生物的最低抑菌浓度及它们与糖的协同抑菌作用。在此基础上,探讨了将复合天然防腐剂应用于薏苡奶的抑菌效果,并优化了复合天然防腐剂的配比。This paper studies the inhibitory effect of licorice root,smoked plum,clove and Chinese prickly ash on some common microorg anisms which pollute foodstuff.The study result showed their minimal inhibitory concentrations (MIC)on different microorg anism s and synerg istic antibacterial abilities with sug ar.This paper also discusses the inhibitory effect of compound natural preservative on Job's tears milk and the best compound preservative proportion.

关 键 词：应用 薏苡奶 最低抑菌浓度 协同抑菌作用 复合天然防腐剂 保健食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]