【摘要】 以皱皮木瓜新鲜果实为实验材料,将其添加到发酵食品中,测定产品总酸含量、pH、感官评定,以及采用抑菌圈和比色法测定法检测皱皮木瓜汁的抑菌效果,并通过发酵和酶处理改善其食用性能.结果表明:皱皮木瓜具有良好的抑制有害菌,对有益乳酸菌的抑制作用微弱.在平板抑菌试验中,皱皮木瓜汁对植物乳杆菌、保加利亚乳杆菌、嗜热链球菌的生长无明显的抑制效果,对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌的生长均有极明显的抑制效果;比色法试验中,皱皮木瓜汁对三种乳酸菌都表现出微弱的抑制效果,与其对发酵过程的影响相吻合.经发酵或者经0.015%、0.020%果胶酶或者纤维性酶处理可以改善皱皮木瓜粗硬,难以食用的不良特性.更多还原

【Abstract】 In this paper,fresh papaya was used as the experimental material.It was added to fermented food to determine the total acid content,pH,sensory evaluation of the product.The bacteriostatic effect of papaya juice with wrinkled skin was detected by bacteriostatic circle and colorimetric assay,and its edible performance was improved by fermentation and enzyme treatment.The results showed that papaya had good inhibitory effect on harmful bacteria and weak inhibitory effect on beneficial lactic acid bacteria.Papaya juice had no obvious inhibitory effect on the growth of lactobacillus plantarum,lactobacillus bulgaricus,streptococcus thermophilus,bacillus subtilis,e.coli and staphylococcus aureus in the flatbed bacteriostatic test.Papaya juice showed weak inhibitory effect on three lactic acid bacteria,which was consistent with its effect on fermentation process in the colorimetry test.Fermentation or 0.015% or 0.020% pectinase or fibrinase treatment can make papaya less coarse and hard and more edible.更多还原