辛香料提取液抑菌效果的影响因素及其在湿熟面条保鲜中的应用研究  

Study on the Influencing Factors of Antibacterial Effect of Spice Extract and Its Application in Fresh Keeping of Wet Cooked Noodles

作　　者：李霞 刘尚军 郑雅茹 LI Xia;LIU Shang-jun;ZHENG Ya-ru(Key Laboratory of Industrial Microbial Resources and Fermentation Technology in Henan Province,College of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473004,China)

机构地区：[1]南阳理工学院生物与化学工程学院,河南省工业微生物资源与发酵技术重点实验室,河南南阳473004

出　　处：《中国调味品》2020年第11期55-59,66,共6页China Condiment

摘　　要：研究了辛香料提取工艺对其抑菌效果的影响,并将辛香料提取液应用于湿熟面条的保鲜中。以抑菌圈直径为指标,研究了提取剂种类、乙醇浓度、液料比、提取温度、提取时间对辛香料提取液保鲜效果的影响,并用正交试验法对提取条件进行了优化。结果表明,八角、花椒、桂皮提取液的最佳液料比分别为8∶1、8∶1、10∶1,最佳提取温度分别为80,80,70℃,最佳提取时间分别为1.5,1.5,2.0h。验证试验结果表明,八角、花椒和桂皮提取液的抑菌圈直径分别为20.5,19.1,20.3mm。保鲜试验表明,八角、花椒和桂皮3种辛香料在最佳条件下的提取液对湿熟面条的保鲜时间分别为22,19,20d(25℃),4,3,4d(37℃),5,4,45.d(45℃)。以上结果表明辛香料提取液对湿熟面条有较明显的保鲜效果。该研究对新型方便面条的开发提供了一定的理论支持。The effect of extraction technology of spice on its antibacterial effect is studied,and the spice extract is applied in the fresh keeping of wet cooked noodles.Using the diameter of bacteriostatic zone as the index,the effects of extractant type,ethanol concentration,liquid-solid ratio,extraction temperature and extraction time on the preservation effect of spice extract are studied,and the extraction conditions are optimized by orthogonal test.The results show that the optimal liquid-solid ratio of star anise,Zanthoxylum bungeanum and cinnamon extracts is 8∶1,8∶1,10∶1 respectively,the optimal extraction temperature is 80,80,70℃respectively,and the optimal extraction time is 1.5,1.5,2.0 h respectively.The results of verification test show that the diameter of bacteriostatic zone of star anise,Zanthoxylum bungeanum and cinnamon extracts is 20.5,19.1,20.3 mm respectively.The fresh-keeping experiment shows that the fresh-keeping time of wet cooked noodles by three extracts of star anise,Zanthoxylum bungeanum and cinnamon under the optimal conditions is 22,19,20 d(25℃),4,3,4 d(37℃)and 5,4,4.5 d(45℃)respectively.The above results show that the spice extract has obvious fresh-keeping effect on wet cooked noodles.This study has provided some basic theoretical data for the development of new-type instant noodles.

关 键 词：辛香料 湿熟面条 抑菌圈 保鲜 

分 类 号：TS201.3[轻工技术与工程—食品科学]