作　　者： ; ; ; ; ;

机构地区： 河北农业大学食品科技学院

出　　处： 《中国食品学报》 2003年第2期19-26,共8页

摘　　要： 从腐败的甜面酱中分离出了3株细菌和1株酵母茵,测定了蜂胶对甜面酱主要腐败微生物的抑制作用,并做了蜂胶用于甜面酱防腐的应用试验,研究了添加不同浓度蜂胶对面酱风味的影响。结果表明:蜂胶对甜面酱主要腐败菌有明显地抑制作用,蜂胶对3株细菌最小抑茵浓度均为0.4‰,对酵母菌的最小抑菌浓度为2.0‰;含有1.0‰、2.0‰、4.0‰蜂胶的面酱在30℃下,有氧包装,保存60d不腐败。感官评定和方差分析表明,添加蜂胶的量为1.0‰、2.0‰、4.0‰,对面酱的风味无显著影响。综合多方面因素,在甜面酱中添加1.0‰的蜂胶防腐效果较好。 3 bacteria and 1 yeast was separated from rotten sweet flour sauce .This paper dealt with the antimicrobial function of popolis to microbe causing rot in sweet flour sauce . Popolis was applied to sweet flour sauce for experiment of antisepsis. The influence of popolis on the taste of sweet flour sauce was studied.The result showed that popolis had obviously antimicrobial functions. The antimicrobial minimum dosage of popolis as follows: 3 bacteria (Bacillus subtilis): 0.4‰; the yeast (Citeromyces matritensis ) : 2.0‰. The sweet flour sauce containing popolis 1.0‰, 2.0‰ and 4.0‰ packed with oxygen at 30℃ , could be preserved 60 days without rot.Through organoleptic test and analysis of variance, when the sweet flour s auce contained popolis 1.0‰, 2.0‰ and 4.0‰, popolis did not have the remarkable influence to the taste of the sauce . Through comprehensive survey, adding popolis 1.0‰ in sweet flour sauce had a better antisepsis.

关 键 词： 蜂胶 甜面酱 防腐 腐败微生物 抑制作用 调味品

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]