CAJ | 학술논문

我国传统果脯是高糖型,腻人且丧失原果蔬特有的风味,从健康食品发展趋势看,"低糖无硫"果蔬脯是未来发展的方向.但低糖果蔬脯的生产和贮存条件要求较高糖果脯更高,低糖、低酸、高水分更有利于微生物生长,从而影响保质期和保存期.本研究初步对6种变质低糖蔬菜脯进行了微生物学检测,共检测到193种细菌和93种真菌菌株,并对果蔬脯糖分、酸度和水分等抑霉抑菌条件进行了探讨,可为进一步改进低糖果蔬脯制作工艺和保藏提供参考.
아국전통과포시고당형,니인차상실원과소특유적풍미,종건강식품발전추세간,"저당무류"과소포시미래발전적방향.단저당과소포적생산화저존조건요구교고당과포경고,저당、저산、고수분경유리우미생물생장,종이영향보질기화보존기.본연구초보대6충변질저당소채포진행료미생물학검측,공검측도193충세균화93충진균균주,병대과소포당분、산도화수분등억매억균조건진행료탐토,가위진일보개진저당과소포제작공예화보장제공삼고.
Traditional preserved fruit and vegetable are of high-sugar food, which is greasy and loses original tastes."Low-sugar and sulphur-free" represents a new trend in the production of preserved fruit and vegetable, but hard-tostore must be overcome first. The requirement of storage conditions for low-sugar preserved fruit and vegetable is much stricter than that of high-sugar ones. Different acidity and sugar could greatly influence the existence of bacteria and fungi, and thereby further affect the quality and shelf life of preserved fruit and vegetable. In this paper, different microbes on 6 kinds of low-sugar preserved vegetables were detected by microbiological methods, and 193 bacterial species and 93 fungal species were obtained. Furthermore, some bacteriostasis conditions, such as sugar content, acidity and humidity content, etc. were also discussed in this paper, and the results were hopefully expected to improve the technology of producing preserved fruit and vegetable.