肉桂和丁香精油对烘焙食品霉菌生长的抑制作用。
Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods.
作者信息
Ju Jian, Xu Xiaomiao, Xie Yunfei, Guo Yahui, Cheng Yuliang, Qian He, Yao Weirong
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
出版信息
Food Chem. 2018 Feb 1;240:850-855. doi: 10.1016/j.foodchem.2017.07.120. Epub 2017 Jul 25.
This study evaluated the minimum inhibition concentration (MIC) and minimum lethal concentration (MLC) of cinnamon and clove essential oils against mold growth on green bean cake and finger citron crisp cake, and also examined the effects of these two essential oils and their application methods on the shelf life of the baked products in normal and vacuum packages by accelerated storage test. The results showed that the MIC of cinnamon and clove essential oils against molds were 0.21-0.83 and 0.21-1.67μL/mL, respectively and the MLC were 0.42-0.83 and 0.83-1.67μL/mL, respectively. In normal package cinnamon and clove essential oils could prolong the shelf life of green bean cake 9-10 and 3-4days, respectively and could prolong the shelf life of finger citron crisp cake 5-6 and 2-3days, respectively. And in vacuum package they were 15-16, 8-9, 10-12 and 7-9days, respectively in turn.
本研究评估了肉桂精油和丁香精油对绿豆糕和佛手酥饼上霉菌生长的最低抑菌浓度（MIC）和最低致死浓度（MLC），并通过加速储存试验研究了这两种精油及其应用方法对正常包装和真空包装烘焙产品保质期的影响。结果表明，肉桂精油和丁香精油对霉菌的MIC分别为0.21 - 0.83和0.21 - 1.67μL/mL，MLC分别为0.42 - 0.83和0.83 - 1.67μL/mL。在正常包装中，肉桂精油和丁香精油可分别将绿豆糕的保质期延长9 - 10天和3 - 4天，将佛手酥饼的保质期分别延长5 - 6天和2 - 3天。在真空包装中，它们依次分别为15 - 16天、8 - 9天、10 - 12天和7 - 9天。
Zotero 插件