作　　者： ; ; ;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《食品与机械》 2013年第2期159-162,共4页

摘　　要： 生鲜湿面货架期易出现不同颜色霉点,易影响产品品质。通过分离霉变产品中的霉菌菌相,根据霉菌菌落特征和显微镜镜检结果,分别采用GB 2760允许的抗菌保鲜剂单辛酸甘油酯、丙二醇、丙酸钙研究其对霉菌的抑制效果,并对几种抗菌保鲜剂进行复配,采用正交试验探讨最佳配比。结果表明:利用霉菌菌落表征与显微镜镜检结果进行比较研究,鉴定出有霉菌属9个,其中毛霉属为5种;青霉属为2种;未知菌属为2种。初步判定鲜湿面货架期内霉点出现和霉味产生是毛霉和青霉引起的,而抑制其生长繁殖的抗菌保鲜剂最配方为单辛酸甘油酯0.50 mg/mL,丙酸钙0.50 mg/mL,丙二醇0.20 mg/mL。 Studied the mechanism of different mildew during the shelf life, which may effect on the products＇ quality. It was separated from the mildew products, and it was analyzed bacterial colony by the colony characteristics and microscopic examination ,then it was analysed the effection detecting fungal by the antibacterial inhibitory ：antistaling a- gent glycerol monocaprylate, propylene glycol, calcium propionate GB 2760 allowed. Results： It was identified Aspergillus 9, including 5 species of Mucor, 2 species of Penicillium, and 2 Inpuirendae Bacilli, in the wet-freshnoodles by the mold colony morphology and microscop- ic examination and which it mainly caused mould and mildew in the wet- fresh noodles produce is Mucor spp. and penicillium the best An- tibacterial agent is： Glycerol monocaprylate 0.50 mg/mL, Calcium propionate, 0.50 mg/mL, Propylene glycol 0.20 mg/mL.

关 键 词： 生鲜湿面 霉变 保鲜 单辛酸甘油酯 丙二醇 丙酸钙

领　　域： [轻工技术与工程] [轻工技术与工程]