不同中草药提取液对豆制品防腐作用的效果研究  

Study on the Antiseptic Effect of Different Chinese Herbal Extracts on Soybean Products

作　　者：苏振霞[1] 孙颖颖[1] 秦蕾[1] 陈稳 SU Zhen-xia;SUN Ying-ying;QIN Lei(Huaihai Institute of Technology,Lianyungang,Jiangsu 222005)

机构地区：[1]淮海工学院

出　　处：《安徽农业科学》2019年第10期147-149,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(41606120);江苏省自然科学基金项目(BK2014044)

摘　　要：[目的]研究不同中草药提取液对豆干的防腐保鲜效果。[方法]选取金银花、鱼腥草和穿心莲水提液为防腐材料,通过测定上述防腐药液处理后的各样本第5、10和20天的含水率、感官品质加权评分和所含菌落总数,判定各药品的保鲜能力。[结果]金银花在含水率、感官品质加权评分和所含菌落总数方面都有上佳表现。[结论]该研究为开发研究中草药作为新型天然食品防腐剂提供一定的理论基础。[Objective] The research aimed to study the antiseptic and fresh-keeping effects of different Chinese herbal extracts on dried bean curd.[Method]The water extracts of honeysuckle, Houttuynia cordata and Andrographis paniculata were selected as antiseptic materials,the fresh-keeping ability of each drug was determined by determining the water content, sensory quality weighted score and total number of colony on the 5 th, 10 th and 20 th days of each sample treated with the antiseptic solution.[Result]Honeysuckle had a good performance in terms of water content, sensory quality weighted scores and the total number of colonies contained.[Conclusion]This research provides a theoretical basis for the development of research and development of Chinese herbal medicine as a new natural food preservative.

关 键 词：天然防腐剂 中草药 豆制品 防腐效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]