检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:张庆霞[1] ZHANG Qingxia(Henan Industry and Trade Vocational College,Zhengzhou 451191,China)
出 处:《食品与发酵工业》2020年第21期310-316,共7页Food and Fermentation Industries
基 金:河南省科技攻关计划项目(172102110216)。
摘 要:生鲜湿面虽深受消费者喜爱,但由于其水分含量高,极易腐败变质,严重制约了其工业化生产,添加防腐剂是解决该问题的常用方法之一。随着人们对健康饮食和食品安全意识的增强,植物源防腐剂的开发应用成为生鲜湿面防腐保鲜领域中的一个重要方向。目前,在生鲜湿面防腐保鲜中应用较为广泛的植物源防腐剂主要有香辛料、中草药提取物、植物精油、茶多酚、大豆球蛋白碱性多肽、亚麻籽粉、荸荠皮、葡萄籽和柠檬提取物。该文综述了上述植物源防腐剂独立处理或与其他技术相结合对生鲜湿面防腐保鲜效果及品质的影响,将植物源防腐剂的抑菌机理概括为破坏细胞壁和细胞膜体系、破坏蛋白质和遗传物质的结构及干扰细胞内能量代谢过程3个方面,并指出了目前植物源防腐剂的开发及其在生鲜湿面防腐保鲜应用中存在的问题及今后的发展方向,以期能为生鲜湿面防腐保鲜和工业化生产提供一些参考。Fresh wet noodles are favored by consumers;however,its high moisture content leads to fast spoilage,thus has seriously restricted its industrial production.Adding preservatives is one of the common methods to solve the problem.With the enhancement of people's awareness of healthy diet and food safety,the development and application of plant preservatives has become an important trend in fresh wet noodles preservation.At present,plant preservatives used for fresh wet noodles preservation include spices,Chinese herbs extracts,plant essential oils,tea polyphenols,glycinin basic polypeptide,flaxseed meal,and the extracts from Eleocharis tuberosa peel,grape seed and lemon.This article summarizes the effects of these plant preservatives,individually or in combination with other treatments,on the preservation and quality of fresh wet noodles.The bacteriostatic mechanism of plant preservative is summarized in three aspects:destroying cell wall and cell membrane system,destroying the structure of protein and genetic material,and interfering with the process of energy metabolism in cells.Besides,the existing problems and future development direction are discussed so as to provide reference for industrial production of fresh wet noodles.
关 键 词:植物源防腐剂 抑菌机理 生鲜湿面 防腐保鲜 应用分析
分 类 号:TS202.3[轻工技术与工程—食品科学] TS213.24[轻工技术与工程—食品科学与工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.170