荸荠功能组分在马蹄糕防腐保鲜中的应用初探

食品科学 ›› 2005, Vol. 26 ›› Issue (8): 422-424.

荸荠功能组分在马蹄糕防腐保鲜中的应用初探

赵力超, 刘欣, 陈永泉

华南农业大学食品学院

出版日期:2005-08-15 发布日期:2011-09-19

Preliminary Study of Chufa Functional Component in Preserving Water Chestnut Cake

ZHAO Li-Chao, LIU Xin, CHEN Yong-Quan

Food College, South China Agricultural University

Online:2005-08-15 Published:2011-09-19

摘要/Abstract

摘要： 用滤纸片法考察了荸荠功能组分BQ的抑菌谱,通过测定马蹄糕中菌落总数的变化,研究BQ在马蹄糕中的保鲜效果。结果表明,BQ有较强的抑菌能力,对细菌的抑制能力大于霉菌和酵母菌。在马蹄糕中,BQ添加量大于0.1%的时候其防腐保鲜效果已经可以较为明显的看出。当添加量为0.5%时,已经和0.1%的山梨酸钾的防腐保鲜能力相当,能将马蹄糕的保质期延长至7d。并且对马蹄糕常出现的腐斑、胀气及出水等品质问题都有不同程度的改善,而且添加浓度与品质有着较好的量效关系。

关键词: 荸荠功能因子, 马蹄糕, 抑菌效果, 防腐保鲜

Abstract: In this paper bacteriostatic chart of Chufa functional compound—BQ was studied by using filter paper technique. Its preserving effect was studied by mensurating bacterial count in water chestnut cake. The results showed BQ had obvious bacteriostatic effect and the effect on bacteria is superior to mildew and yeast. In water chestnut cake, BQ preserving effect can be clearly watch out when its addition level is more than 0.1%. 0.5% BQ has the same preserving ability with 0.1% potassium sorbate that can prolong shelf life to 7days. It also can moderate the problem relating to the quality of water chestnut cake such as corrupt spot, aerogenesis and bleeding water. And Its has good dose-effect relationship between Adding level and quality.

Key words: Chufa functional compound, water chestnut cake, bacteriostatic effect, preserving effect

赵力超, 刘欣, 陈永泉. 荸荠功能组分在马蹄糕防腐保鲜中的应用初探[J]. 食品科学, 2005, 26(8): 422-424.

ZHAO Li-Chao, LIU Xin, CHEN Yong-Quan. Preliminary Study of Chufa Functional Component in Preserving Water Chestnut Cake[J]. FOOD SCIENCE, 2005, 26(8): 422-424.

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