红薯茎叶汁对酱油保鲜作用研究.pdfVIP

2013Vel．32No．7 China ·94· SerialNo．256 Brewing Research Report 红薯茎叶汁对酱油保鲜作用研究 李敏 (菏泽学院，山东菏泽274200) 摘要：红薯茎叶汁具有一定抗菌、抗氧化作用，可以用作食品防腐剂。以酱油为试材，以不添加任何防腐剂的酱油为对照，对苯甲酸 钠、山梨酸钾及红薯茎叶汁的保鲜作用进行了研究。结果表明，红薯茎叶汁的添加量在3％一5％之间对酱油感官指标无影响，并能抑 数量均极显著低于0．1％苯甲酸钠和0．05％苯甲酸钠+3％红薯茎叶汁。通过比较得出，O．05％山梨酸钾+3％红薯茎叶汁处理具有最佳保 鲜效果。 关键词：红薯；茎叶汁；酱油；保鲜 中图分类号：TS264．2 文献标识码：A 文章编号：0254-5071(2013)07—0094—04 Preservativeeffects extractsofsweetstemleafon ofthe potato soy IJMin 274200,Chin矽 (HezeUniversity,Heze sweet antimicrobialandantioxidanteffects．andcouldbeused硒food Abstract：Theextractsof stemleafhad potato preservatives．Takingsoy弱ex— of food the effectsofsodium was acontrol without materials，allexperimentconducted，withsoy any preservatives，tostudypreservative perimental withanadditionof sorbateandtheextractsofsweet stemleaf．Theresultshowedthatextractsofsweet stemleaf benzoate，potassium potato potato noeffectson indexes couldinhibitthe andEscherichiacoil．Thetreatmentcombinationof 3％～5％had sensory ofsoy，and growthofbacteria，yeast sorbateand3％theextractsofsweet stemleafcouldmakethe mountin be lowerthanthe 0．05％potassium potato yeaSt soyextremel