食品工业科技2017，Vol.38Issue(16)：291-295,302,6.DOI:10.13386/j.issn1002-0306.2017.16.055
乙醇喷涂处理对年糕微生物及理化品质的影响
Effects of ethanol spraying on microorganisms and physicochemical quality of rice pastry
蔡怀依 1许翔 1袁爽 1雷丽萍 1娄永江 1邵君2
作者信息
- 1. 宁波大学海洋学院,浙江宁波315211
- 2. 宁波南衡进出口有限公司,浙江宁波315000
- 折叠
摘要
Abstract
In order to explore the effect of freshness preservation and spoilage bacteria by spraying ethanol with different mass fractions on rice pastry,this study evaluated quality changes of rice pastry sprayed on ethanol through regular tests of water content,hardness,pH and color.Meanwhile,the rice pastry sprouting bacteria were tested by adopting 16S rDNA gene sequence analysis.The results showed that compared with the control group,the ethanol treatment groups could significantly suppress the increase of hardness and the browning of rice pastry(p ＜ 0.05) and effectively reduce the water loss and delay the decrease of pH value.The total counts of bacteria and molds in the ethanol group were significantly lower than those in the control group (p ＜0.01).With the increase of ethanol content,the antibacterial effect was better.The dominant spoilage bacteria on rice pastry shifted from initially Bacillus megaterium 31.5％ and Bacillus subtilis 32.3％ to Bacillus subtilis 63.2％.Conclusion:Ethanol spraying had a good antibacterial effect on rice pastry freshness preservation and could extend the shelf-life on rice pastry,which had a practical application on rice pastry freshness preservation.关键词
乙醇/年糕/理化品质/优势腐败菌Key words
ethanol/rice pastry/physicochemical properties/dominant spoilage bacteria分类
轻工纺织引用本文复制引用
蔡怀依,许翔,袁爽,雷丽萍,娄永江,邵君..乙醇喷涂处理对年糕微生物及理化品质的影响[J].食品工业科技,2017,38(16):291-295,302,6.
