脐橙皮渣提取物对烘培糕点的防腐效果研究
|
摘要
以市售几种烘培糕点为研究对象,采用气态挥发的方式,通过测定菌落总数、过氧化值、酸价以及感官评价研究脐橙皮渣提取物的防腐保鲜效果.结果显示脐橙皮渣提取物对不同种类的烘培食品具有一定的防腐作用,但防腐效果各有差异.
Several baked cakes were taken as the objects to study the antibacterial effect of extracts of navel orange peel. The total bacterial count,peroxide value( POV),acid value( AV) and sensory evaluation were determined to evaluate the effect of extracts of navel orange peel as a natural preservative. The results showed that the extract of navel orange skin residue had certain antiseptic effect on different kinds of baked food,but the antiseptic effect was different.
Several baked cakes were taken as the objects to study the antibacterial effect of extracts of navel orange peel. The total bacterial count,peroxide value( POV),acid value( AV) and sensory evaluation were determined to evaluate the effect of extracts of navel orange peel as a natural preservative. The results showed that the extract of navel orange skin residue had certain antiseptic effect on different kinds of baked food,but the antiseptic effect was different.
引文
[1]孙伟,肖家祁.中草药精油对细菌生长抑制的实验研究[J].上海中医药杂志,2005,39(10):54-55
[2] Thompson D P. Fungitoxic activity of essential oil components on food storage fungi.[J]. Mycologia,1989,81(1):151-153.
[3]袁岳."一半魔鬼,一半天使"——食品添加剂问题的伦理思考[J].魅力中国,2011(5):96-96.
[4]关海宁,刁小琴,嘲闰光.柑橘皮功能性成分研究现状及发展前景[J].食品研究与开发,2008,29(9):169-173.
[5]李伟雄,刘功良,陈伟.脐橙果酒酿造工艺的研究[J].中国酿造,2012,31(8):188-190.
[6]李世忠,李勇,黄建国,等.柑橘皮渣资源化利用研究进展[J].中国农学通报,2014,30(7):38-41.
[7]卢占军,钟八莲,易龙,等.利用柑橘皮渣为主要原料制备生物有机肥的研究[J].安徽农业科学,2011,39(20):12176-12178.
[8] Plessas S,Bekatorou A,Koutinas A,et al. Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation[J]. Bioresource technology,2007,98(4):860-865.
[9]高玉妹.冰糖橙皮渣发酵产燃料乙醇的初步研究[D].湘潭:湘潭大学,2010.
[10]吴春霞.柑橘皮渣发酵生产木糖醇的研究[D].重庆:西南大学,2008.
[11]张晶莹,王朝瑾,沈宗霖.橙皮果胶可食性保鲜膜的应用[J].食品与发酵工业,2012,38(3):128-131.
[12] Zhang Wenlin,Zhao Xi Juan,Jiang Yanyan,Zhou Zhiqin. Citrus pectin derived silver nanoparticles and their antibacterial activity[J]. Inorganic and Nano Metal Chemistry,2017,47(1):15-20.
[13]张文勇,陈瑛瑛,赵润柱.柑橘精油对致草莓腐烂的菌种的抑菌效果研究烂的菌种的抑菌效果研究[J].中国酿造,2015,34(12):97-100.
[14]曾祥燕,赵良忠.柑橘精油对雪峰蜜桔保鲜效果的影响[J].核农学报,2014,28(12):2208-2214.
[15] Rojas Grau M A,Rojas Grau,Avena Bustillos R J,et al. Effects of plant essential oils and oil compounds on mechanical barrier and antimicrobial properties of alginate-apple peree edible films[J]. Journal of food Engingineering,2007,81(3):634-641.
[16]赵菊莲,杨生虎.柠檬烯乳化液对杏采后保鲜效果的影响果的影响[J].中国食物与营养,2014,20(4):42-45.
[17]刘品华,颜嵩,田雪莲,等.橘皮精油杀灭酪蝇的研究研究[J].江苏农业科学,2010,(1):146-148.
[18]陈林林.柑橘皮精油对鲜切马铃薯褐变及冷却猪肉保鲜的影响猪肉保鲜的影响[J].食品工业科技,2012,33(2):106-109.
[19] Mahmoud B S,Yamazaki K,Miyashita K,et al. Bacterial microflora of carp(Cyprinus carpio)and its shelf-life extension by essential oil compounds[J]. Food Microbiology,2004,21(6):657-666.
[20]杨辉,杨福馨,欧丽娟,李立木.植物精油-EVOH活性包装膜对草鱼鱼肉保鲜效果的研究[J].食品科学,2014,35(22):320-324.
[21]中华人民共和国卫生部. GB/T4789. 2-2010.食品卫生微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[22]国家卫生和计划生育委员会. GB5009. 229-2016.食品安全国家标准食品中酸价的测定[S].北京:中国标准出版社,2016.
[23]国家卫生和计划生育委员会. GB8957-2016.食品安全国家标准糕点、面包卫生规范[S].北京:中国标准出版社,2016.
[24]楚炎沛,孔令会,许映花,等.香精在烘焙食品中的应用[J].食用.食品工业科技,2010,(3):31-33.
[25]陈林林,米强,辛嘉英.柑橘皮精油成分分析及抑菌活性研究[J].食品科学,2010,31(17):25-29.
[2] Thompson D P. Fungitoxic activity of essential oil components on food storage fungi.[J]. Mycologia,1989,81(1):151-153.
[3]袁岳."一半魔鬼,一半天使"——食品添加剂问题的伦理思考[J].魅力中国,2011(5):96-96.
[4]关海宁,刁小琴,嘲闰光.柑橘皮功能性成分研究现状及发展前景[J].食品研究与开发,2008,29(9):169-173.
[5]李伟雄,刘功良,陈伟.脐橙果酒酿造工艺的研究[J].中国酿造,2012,31(8):188-190.
[6]李世忠,李勇,黄建国,等.柑橘皮渣资源化利用研究进展[J].中国农学通报,2014,30(7):38-41.
[7]卢占军,钟八莲,易龙,等.利用柑橘皮渣为主要原料制备生物有机肥的研究[J].安徽农业科学,2011,39(20):12176-12178.
[8] Plessas S,Bekatorou A,Koutinas A,et al. Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation[J]. Bioresource technology,2007,98(4):860-865.
[9]高玉妹.冰糖橙皮渣发酵产燃料乙醇的初步研究[D].湘潭:湘潭大学,2010.
[10]吴春霞.柑橘皮渣发酵生产木糖醇的研究[D].重庆:西南大学,2008.
[11]张晶莹,王朝瑾,沈宗霖.橙皮果胶可食性保鲜膜的应用[J].食品与发酵工业,2012,38(3):128-131.
[12] Zhang Wenlin,Zhao Xi Juan,Jiang Yanyan,Zhou Zhiqin. Citrus pectin derived silver nanoparticles and their antibacterial activity[J]. Inorganic and Nano Metal Chemistry,2017,47(1):15-20.
[13]张文勇,陈瑛瑛,赵润柱.柑橘精油对致草莓腐烂的菌种的抑菌效果研究烂的菌种的抑菌效果研究[J].中国酿造,2015,34(12):97-100.
[14]曾祥燕,赵良忠.柑橘精油对雪峰蜜桔保鲜效果的影响[J].核农学报,2014,28(12):2208-2214.
[15] Rojas Grau M A,Rojas Grau,Avena Bustillos R J,et al. Effects of plant essential oils and oil compounds on mechanical barrier and antimicrobial properties of alginate-apple peree edible films[J]. Journal of food Engingineering,2007,81(3):634-641.
[16]赵菊莲,杨生虎.柠檬烯乳化液对杏采后保鲜效果的影响果的影响[J].中国食物与营养,2014,20(4):42-45.
[17]刘品华,颜嵩,田雪莲,等.橘皮精油杀灭酪蝇的研究研究[J].江苏农业科学,2010,(1):146-148.
[18]陈林林.柑橘皮精油对鲜切马铃薯褐变及冷却猪肉保鲜的影响猪肉保鲜的影响[J].食品工业科技,2012,33(2):106-109.
[19] Mahmoud B S,Yamazaki K,Miyashita K,et al. Bacterial microflora of carp(Cyprinus carpio)and its shelf-life extension by essential oil compounds[J]. Food Microbiology,2004,21(6):657-666.
[20]杨辉,杨福馨,欧丽娟,李立木.植物精油-EVOH活性包装膜对草鱼鱼肉保鲜效果的研究[J].食品科学,2014,35(22):320-324.
[21]中华人民共和国卫生部. GB/T4789. 2-2010.食品卫生微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[22]国家卫生和计划生育委员会. GB5009. 229-2016.食品安全国家标准食品中酸价的测定[S].北京:中国标准出版社,2016.
[23]国家卫生和计划生育委员会. GB8957-2016.食品安全国家标准糕点、面包卫生规范[S].北京:中国标准出版社,2016.
[24]楚炎沛,孔令会,许映花,等.香精在烘焙食品中的应用[J].食用.食品工业科技,2010,(3):31-33.
[25]陈林林,米强,辛嘉英.柑橘皮精油成分分析及抑菌活性研究[J].食品科学,2010,31(17):25-29.