食品工业科技2017，Vol.38Issue(1)：328-333,6.DOI:10.13386/j.issn1002-0306.2017.01.058
迷迭香和绿茶提取物对25℃贮藏茄香酱汁品质的影响
Effect of rosemary and green tea extracts on qualities of tomato fragrant sauce at 25 ℃
摘要
Abstract
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.关键词
茄香酱汁/迷迭香提取物/绿茶提取物/品质Key words
tomato fragrant sauce/rosemary extract/green tea extract/quality分类
轻工纺织引用本文复制引用
范红梅,张超,马越,赵晓燕,江英..迷迭香和绿茶提取物对25℃贮藏茄香酱汁品质的影响[J].食品工业科技,2017,38(1):328-333,6.基金项目
现代农业产业技术体系专项资金资助(CARS-25&CARS-26) （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) （KJCX20140204&KJCX20140111-21）
果蔬农产品保鲜与加工北京市重点实验室(Z141105004414037). （Z141105004414037）
