食品科学 ›› 2004, Vol. 25 ›› Issue (11): 440-442.
• 技术应用 • 上一篇 下一篇
彭珊珊, 朱瑞玲, 郑从赞
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PENG Shan-Shan, ZHU Rui-Ling, ZHENG Cong-Zan
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摘要: 对6种中草药溪黄草、车前草、鱼腥草、艾叶、蒲公英、金银花,进行豆腐干的保质效果研究。综合细菌菌落测定结果和感官品质测定结果,可知:其中艾叶、金银花对豆腐干的防腐性能较好。采用金银花对豆腐干进行防腐保藏,效果最好。
关键词: 中草药, 豆制品, 防腐
Abstract: It introduces six kinds of herb’s of rabdosin serra(maxim), plantain,herbahouttuyniae, folium artemisiae argyi,dandelion, Flos lonicerae of study, pointing out the necessity to study the native preservative at present. And use the materialthat extracted from six herbs to resist the dry-beancurd from rotting. Through determining bacterial colony number and senseorgans quality, the result to folium artemisiae argyi and Flos lonicerae are batter to reservation of dry-beancurd.,and Floslonicerae is best to the dry-beancurd on antisepsis.
Key words: native preservative, resist microbe, Chinese herbal medicine, dry-beancurd
彭珊珊, 朱瑞玲, 郑从赞. 6种中草药对豆制品的防腐作用研究[J]. 食品科学, 2004, 25(11): 440-442.
PENG Shan-Shan, ZHU Rui-Ling, ZHENG Cong-Zan. Study on the Six Herbs’ Aseptic Affect to the Dry-beancurd[J]. FOOD SCIENCE, 2004, 25(11): 440-442.
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