摘要
研究在茄香酱汁中分别添加迷迭香提取物0.1 g/kg(RE0.1)和0.25 g/kg(RE0.25)、绿茶提取物0.05 g/kg(GT0.05)和0.1 g/kg(GT0.1),评价在25℃贮藏15 d过程中茄香酱汁品质变化规律。结果显示在25℃贮藏过程中,绿茶提取物未抑制茄香酱汁中微生物生长,GT0.05和GT0.1的货架期分别为5 d和8 d,而迷迭香提取物显著抑制微生物生长,RE0.1和RE0.25在15 d内菌落总数均未超标;同时,RE0.25在8 d对茄香酱汁原有风味没有影响,而RE0.1在15 d内对茄香酱汁的风味、p H和盐度均未产生显著影响。因此,添加迷迭香提取物0.1g/kg可以保持茄香酱汁品质,延长其货架期至15 d。
The rosemary and green tea extracts were added into the tomato fragrant sauce at level of 0.1 g/kg （RE0.1）and 0.25 g/kg（ RE0.25 ）, and 0.05 g/kg （GT0.05）and 0.1 g/kg （GT0.1）, respectively.The qualities of the tomato fragrant sauce were evaluated during the storage at 25 ℃ for 15 d. The green tea extract showed no inhibition on the growth of the microorganism.The shelf life of GT0.05 and GT0.1 were 5 d and 8 d.The rosemary extract inhibited growth of the microorganism with the shelf life of 15 d at least.Moreover,the RE0.25 showed no influence on the flavor of the tomato fragrant sauce in 8 d, while the RE0.1 hold the flavor, pH, and salt of the tomato fragrant sauce in 15 d. Hence, the rosemary extract of 0.1 g/kg maintained the qualities of the tomato fragrant sauce,and extended the shelf life to 15 d.
作者
范红梅
张超
马越
赵晓燕
江英
FAN Hong-mei ZHANG Chao MA Yue ZHAO Xiao-yan JIANG Ying(Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Key Laboratory of Biology and Genetic hnprovement of Horticultural Crops （North China）, Ministry of Agriculture,Key Laboratory of Urban Agriculture（ North）, Ministry of Agriculture ,50 Zhanghua Road, Haidian District, Beijing 100097, China Shihezi Univrtsity, Food College, Shihezi 832000, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第1期328-333,共6页
Science and Technology of Food Industry
基金
现代农业产业技术体系专项资金资助(CARS-25&CARS-26)
北京市农林科学院科技创新能力建设专项新学科培养(KJCX20140204&KJCX20140111-21)
果蔬农产品保鲜与加工北京市重点实验室(Z141105004414037)
关键词
茄香酱汁
迷迭香提取物
绿茶提取物
品质
tomato fragrant sauce
rosemary extract
green tea extract
quality
