FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (11): 440-442.

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Study on the Six Herbs’ Aseptic Affect to the Dry-beancurd

 PENG  Shan-Shan, ZHU  Rui-Ling, ZHENG  Cong-Zan   

  1. 1.Department of Food Engineering, Shaoguan University;2.Department of Biology Engineering, Shaoguan University
  • Online:2005-11-15 Published:2011-10-24

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