食品与机械2011，Vol.27Issue(4)：126-128,3.DOI:10.3969/j.issn.1003-5788.2011.04.037
香辛料精油对馒头气相防霉保鲜的研究
Studies on antisepsis of steamed bread in the atmosphere of spice essential oil
摘要
Abstract
The antisepsis was studied of steamed bread in the atmosphere of spice essential oil. Results showed that ethyl alcohol was the beat carrier of essential oil, and 3 μL/L spice essential oil in pack showed significant antifungal effect. Low temperature could promote antisepsis of spice essential oil in the atmosphere. Spice essential oil had significant fungistasis during the whole stage and bacteriostasis at the early stage.关键词
香辛料精油/气相保鲜/防霉抗菌/馒头Key words
spice essential oil/ atmosphere preservation/ antifungal/ steamed bread引用本文复制引用
柴向华,林雅慧,吴克刚..香辛料精油对馒头气相防霉保鲜的研究[J].食品与机械,2011,27(4):126-128,3.基金项目
粤港关键领域重点突破项目(编号:2009A020700005) （编号:2009A020700005）
