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| 題 名 | 苯甲酸,殺菁及包裝對脆梅貯存衛生品質之影響 |
|---|---|
| 作 者 | 曾道一; 區少梅; 曾德賜; | 書刊名 | 大仁學報 |
| 卷 期 | 13 1995.03[民84.03] |
| 頁 次 | 頁29-44 |
| 分類號 | 463.78 |
| 關鍵詞 | 苯甲酸; 殺菁; 包裝; 脆梅; 貯存; 衛生品質; Crisp mei; Benzoic acid; Packaging; Zygosaccharomyces bailii; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 將殺菁與否及添加不同苯甲酸量經糖漬所製得之脆梅,以兩種包裝材質(KOP/PE/EVA及OPP/CPP)配合充氮及普通等包裝後,進行室溫貯存試驗。由微生物變化情形來看,未經殺菁處理之成品,無論苯甲酸添加量多少,至六個月後,均未受微生物之繁殖所污染。經過殺菁處理所製成之脆梅成品於充氮包裝組,除了最初添加1g/Kg苯甲酸所製成之脆梅外,餘皆發生產氣脹袋之現象。而於普通包裝組則添加0.5g/Kg苯甲酸之樣品有相同情形。將引起產氣脹袋引起脆梅敗壞之微生物,進行菌種純化分離,發現其皆由同一酵母菌株Zygosaccharomyces bailii所引起,而使用之殺菁條作無法使其死滅,甚至因而活化。依本試驗結果建議製造脆梅時,不經殺菁處理,糖漬時不添加防腐劑,最後以OPP/CPP普通包裝即貯藏六個月之久。 |
| 英文摘要 | Crisp Mei made by syruping with or without blanching and with different benzoic acid concentrations was packed in KOP/PE/EVA or OPP/CPP with N�皋r air and stored at room temoprature. The unblanched samples, regardless of the amount of preservative added, showed no detectable microbial colonization after six months of storage. For packing with N��, all the blanched samples were fermented and swollen by producing gas, except those with 1g/kg benzoic acid as preservative. The same result was found in air-packed samples in which 0.5g/kg benzoic acid was added. Zygosaccharomyces bailii was responsible for the spoilage of test samples and it could not be eliminated under this blanching condition. The contamination appeared to the most serious with the KOP/PE/EVA packaged samples. Microbial spoilage of unblanched Crisp Mei could be prevented for six months by using OPP/CPP as the packaging material with or without the addition of benzoic acid. |
本系統中英文摘要資訊取自各篇刊載內容。