【作者】 张丙云；

【导师】 刘兴华；

【作者基本信息】 西北农林科技大学 ， 园艺， 2008， 硕士

【摘要】 米邦塔食用仙人掌(Opuntia Milpa Alta.)作为一种新的蔬菜资源,在全国大面积推广种植,但加工技术难以跟上,以食用仙人掌为原料开发出的全天然食品、防腐保鲜剂、抗氧化剂应用于延长食品的保质期,为仙人掌开发利用提供新的思路,同时也增加食品的安全性。本文根据仙人掌提取液的抑菌作用和抗氧化作用,将其用于冷却肉的保鲜以及月饼馅保质期的延长。主要研究结果如下:1.对冷却猪肉的腐败微生物进行初步的分离鉴定表明:冷却肉腐败菌有假单胞菌属和肠杆菌科3株,乳酸菌2株,热死环丝菌、微球菌属、葡萄球菌属及酵母菌属各1株,冷却肉腐败菌以假单胞菌属为优势菌群。2.采用不同浓度的仙人掌提取液处理鲜猪肉后用海藻酸钠进行涂膜,并与苯甲酸钠处理作对比,以贮藏期间冷却肉的pH值、挥发性盐基氮、细菌总数的变化为指标,评价不同处理的保鲜效果。结果表明,仙人掌提取液具有延长冷却肉保鲜期的作用,并且1:10的仙人掌提取液处理与5‰苯甲酸钠处理效果相当。3.采取70%乙醇仙人掌提取液,通过测定添加了0.1%、1%、10%的仙人掌提取液的月饼馅在储藏中过氧化值和保藏天数的变化,证明仙人掌提取液具有一定的抗氧化性能。仙人掌提取液:柠檬酸=2:1时,柠檬酸对仙人掌提取液的抗氧化作用具有协同作用。4.创新点将仙人掌抑菌液与涂膜技术结合制成可食性膜,应用于冷却肉的防腐保鲜,为仙人掌的开发利用和冷却肉的防腐保鲜都提供了新的思路;以月饼馅作为试验对象,证明了仙人掌醇提取液对含有植物油、动物油及含油植物籽粒等混合成分的高油脂食品的保质期具有一定的延长作用。更多还原

【Abstract】 Opuntia Milpa Alta.,as a new vegetable resource, have been planted around our country. But technologies of cactus processing are out step of growing. It can offer a new thinking of cactus process that natural food antiseptic are made from Opuntia Milpa Alta. to prolong the food shelf-life, and improve food safety as well.In this paper, the auther studied that the effect of cactus’s bacteriostasis and anti-oxidant , and they are applied to chilled pork preservation and prolonging moon cake’s shelf-life. The results are mainly as follow:1. The microflora isolated and identified from chill pork are three genus of and Enterbacteriaceace each, two genus of Lactic acid bacteria and one genus Brochothrix, Mcrococcucs, Staphylococcal bacteria and Yeasteach .The preponderant flora. are Pseudomonas.2. The effect of preservation on chilled meat coated by Calcium alginate after treated by cactus extractions, which compared to benzoic sodium treatment, was studied. The pH value, TVB-N and bacterial number during the storage time were evaluation target. The result showed that the shelf-life of chilled meat treated by cactus extractions was prolonged, and the effect of 1:10 cactus extractions treatment correspond to 5‰benzoic sodium treatment.3. The effect of extractions from the edible cactus, as natural antioxidant, on moon cake’s shelf-life is study. The extractions are extracted by using 70% ethanol from the edible cactus. The change of oil peroxide value is determined during the storage of moon cake with addition of the cactus extractions. It is proved that cactus extractions have anti-oxidant performance, incorporating citric acid have synergistic effect.4.The creative points are as following:The use of edible films containing antimicrobial agents coating chilled meat to extend shelf-life offers a new thinking of cactus process. The use of moon cake, which containing oil, fat and seed, is investigated. Addition of extracts from cactus gave an excellent antioxidant effect on the moon cakes.更多还原