摘要
针对蚝油在开封后、食用期间容易霉变的问题进行了研究,从中分离到两株引起蚝油霉变的霉菌,通过单因素试验研究了食盐、pH、乙醇等绿色栅栏因子对这两种霉菌的抑制作用。在此基础上,采用正交试验对三因素组合的抑菌效果进行了研究,并对其综合抑菌效果进行检验。结果表明:单一因素的抑菌效果不理想,三种因素组合对两种霉菌有较好的抑制作用;三种因素的抑菌作用大小依次为食盐>乙醇>pH,较佳的抑菌条件为食盐含量13%,pH 4.5,乙醇含量3%。应用试验证明:此条件下的蚝油有良好的防霉效果。
The research is aiming at the problem of easily mildewing of oyster sauce after opening. Two strains of moulds are isolated from the moldy samples and the inhibition effect of salt, pH and ethanol on the two strains is studied by single factor experiment, then an orthogonal experiment is designed to study the combination inhibition effect of the three factors and obtain the optimal condi- tions. Finally, the comprehensive inhibition effect is checked by application test. The results show that the single factor could not inhibit the moulds effectively, the combination of the three factors give better inhibition effects to the two moulds. The order of the inhibition effect of the three factors is salt 〉ethanol 〉pH. The optimal conditions are. salt content of 13%, pH 4.5 and ethanol content of 3%. The application test proves that the oyster sauce under the optimal conditions has good mildew proof effect.
出处
《中国调味品》
CAS
北大核心
2013年第8期38-42,共5页
China Condiment
基金
2010年广东省技术创新项目(20101022213)
广东省科技计划项目(2010A010500002)
关键词
蚝油
霉菌
抑制
食盐
PH
乙醇
oyster sauce
moulds
inhibition
salt
pH
ethanol
