摘要
滤纸片法分析茴香精油的抑菌活性,β-环糊精包结法制备茴香精油微胶囊,以色差、菌落数和感官评定为依据确定与目前常用的化学防腐剂苯钾酸钠效果相当的茴香精油微胶囊在番茄沙司中的合适添加量,并用于制备茴香味番茄沙司。结果表明茴香精油对霉菌有显著的抑制作用,酵母菌和大肠杆菌次之,最小抑菌浓度(MIC)分别为0.2%、0.05%和1%;将茴香精油微胶囊稳态化处理后添加于番茄沙司中不仅赋予产品特殊风味,而且有一定的防腐效果。茴香精油微胶囊在番茄沙司中的合适添加量为1.3%。茴香精油可作为天然的风味剂和防腐剂用于制作番茄沙司。
The antibacterial activity of fennel essential oil was experimented by filter paper method. The preparation method of fennel essential oil microcapsule was studied, and a kind of fennel flavor tomato ketchup with the fennel essential oil microcapsule as additive was obtained. Fennel essential oil microcapsule was prepared by β-cyclodextrin inclusion method. The proper proportion of fennel essen- tial oil microcapsule in tomato ketchup whose anti-corrosion effects are equivalent with usual chemical preservative Sodium Benzoate was determined with color difference , colony count and sensory evalua- tions as a basis. The results showed that the inhibitory effects of fennel essential oil on mould was sig- nificant, and yeasts and Escherichia Coli taked second place, and the minimal inhibitory concentration was 0.20% 0.05% and 1% mg/mL respectively. The fennel essential oil was steady-state treated with the micro-encapsulation technology and added into tomato ketchup , which play the role in flavor and anticorrosion. The suitable amount of additive fennel essential oil microeapsule in tomato ketchup was 1.3 %. Fennel essential oil can be used in manufacture of tomato ketchup as natural flavor agents and preservatives.
出处
《中国调味品》
CAS
北大核心
2012年第10期113-116,共4页
China Condiment
基金
2010年"新疆大学本科生科研实践训练项目"(XJU-SRT)
关键词
茴香精油
抑菌作用
微胶囊
番茄沙司
fennel essential oil bacteriostasis microencapsulation tomato ketchup
