植物精油在软质奶酪防腐保鲜中的应用研究  

Research on the application of plant essential oils in the preservation and preservation of soft cheese

作　　者：马金鑫 MA Jinxin(Shennong Technology Group Co.,LTD.,Shanxi Taiyuan 030805,China)

机构地区：[1]神农科技集团有限公司,山西太原030805

出　　处：《食品工程》2024年第2期62-65,共4页Food Engineering

摘　　要：以软质奶酪为主要原料,从中分离目标菌株,利用单因素和正交试验检测不同植物精油配方对软质奶酪的防腐保鲜作用。结果表明,由0.7%肉桂精油,0.5%罗勒精油以及0.5%玫瑰精油所构成的复配植物精油能够有效抑制软质奶酪中菌株的生长,长时间维持奶酪的特性,在4℃冷藏条件下能够将软质奶酪的保质期由15 d延长至25 d,对软质奶酪有良好的防腐保鲜能力。Using soft cheese as the main raw material,target strains were isolated from it,and the single factor orthogonal experimental method was used to test the anti-corrosion and preservation effects of different plant essential oil formulations on soft cheese.The results showed that a complex plant essential oil composed of 0.7%cinnamon essential oil,0.5%basil essential oil,and 0.5%rose essential oil can effectively inhibit the growth of strains in soft cheese,maintain the characteristics of cheese for a long time,and extend the shelf life of soft cheese from 15 days to 25 days under 4℃refrigeration conditions.It has good anti-corrosion and preservation ability of soft cheese.

关 键 词：软质奶酪 目标菌株 复配植物精油 防腐保鲜 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]