作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科技》 2012年第12期317-319,共3页

摘　　要： 针对广东地区年糕在储藏、运输过程中易滋生霉菌等问题进行研究。从已发霉变质的年糕中经过分离、纯化得到4株霉菌,并进行初步鉴定,结果表明它们分别为曲霉菌(Aspergillus)、青霉菌(Penicillium)和单端孢霉(Trichothecium)。选取5种抑菌剂分别对分离出的4株霉菌进行抑菌试验,结果表明脱氢醋酸钠抑菌效果最佳,而作为天然防腐剂的肉桂精油也表现出较好的抑菌效果;若能将两者结合使用,则可达到抑菌、防腐和延长年糕保质期的目的。 The moulds contamination of the rice cake on its transportation and storage in Guangdong province was studied. Four mould strains were gained after isolation and purification of the spoilage moulds in rice cake, namely Aspergillus, Penicillium and Trichothecium. Five types of inhibitors were used to inhibit the moulds from rice cake, and the results showed that sodium dehydroacetate has the best antiseptic effect, besides the natural antiseptic-cinnamon also showed good results. It would achieve a better antiseptic effect and extend the shelf life of rice cake if we combined the inhibitors of sodium dehydroacetate and cinnamon.

关 键 词： 年糕 霉菌 分离鉴定 抑菌

领　　域： [轻工技术与工程] [轻工技术与工程]