食品科学 ›› 2007, Vol. 28 ›› Issue (3): 135-139.
• 工艺技术 • 上一篇 下一篇
郑力, 李友广
出版日期:
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ZHENG Li, LI You-Guang
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摘要: 本文研究了新疆家蚕抗菌肽的耐热性及其对部分微生物的最小抑菌浓度,和其在不同pH值条件下的溶解度及抑菌效果。并在此基础上进行正交试验,得到将其应用于番茄汁加工中的最佳工艺条件,抗菌肽的添加可降低番茄汁的杀菌强度,提高产品品质,为工业化生产应用提供科学依据。
关键词: 家蚕抗菌肽, 番茄汁, 杀菌强度, 品质
Abstract: The paper made a main research about the heat-resisting characteristic of cecropin-XJ isolated from Xinjiang Silkworm to find its, minimum concentration to kill microorganism, and its solubility and effects on restraining microorganism in different pHs. Furthermore, adding it into tomato juice as processing ingredients by orthogonal test to obtain the optimum conditions of processing, the results showed that it enhances the sterilization strength and improves the quality of tomato juice and provides guidance for industrial production.
Key words: cecropin-XJ, tomato juice, sterilization strength, quality
郑力, 李友广. 新疆家蚕抗菌肽在番茄汁加工中的应用研究[J]. 食品科学, 2007, 28(3): 135-139.
ZHENG Li, LI You-Guang. Study on Application of Cecropin-XJ from Xinjiang Silkworm in Tomato Juice Processing[J]. FOOD SCIENCE, 2007, 28(3): 135-139.
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