| 川味冷菜复合调味汁及其香辛料抑菌作用的研究 |
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| 引用本文： | 阎红,刘建秋,王兰,陈云川,袁新宇. 川味冷菜复合调味汁及其香辛料抑菌作用的研究[J]. 河南工业大学学报(自然科学版), 1999, 0(1) |
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| 作者姓名： | 阎红 刘建秋 王兰 陈云川 袁新宇 |
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| 作者单位： | 四川烹饪高等专科学校 |
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| 摘 要： | 通过对红油味、姜汁味、蒜泥味３种川味冷菜复合调味汁抑菌作用的研究，发现各调味汁中所用的香辛料不同，对原料自身所携带的微生物及试验中选用的２种肠道病原菌的抑制程度各异。其中蒜泥味的抑菌作用最强，姜汁味次之，红油味几乎无抑菌能力。并揭示了配制冷莱复合调味汁时的用油量与调味汁的抑菌程度呈反比关系，为烹饪工艺科学化提供了一定的理论指导。
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| 关 键 词： | 烹饪；冷菜复合调味汁；香辛料；菌落总数；抑菌作用 |
STUDY ON THE COMPOUND SAUCES OF SICHUAN FLAVOR COLD DISHESAND RESTRAINING EFFECT OF CONDIMENTS |
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| Yan Hong Liu Jianqiu Wang Lan Chen Yunchuan Yuan Xinyu. STUDY ON THE COMPOUND SAUCES OF SICHUAN FLAVOR COLD DISHESAND RESTRAINING EFFECT OF CONDIMENTS[J]. Journal of Henan University of Technology Natural Science Edition, 1999, 0(1) |
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| Authors: | Yan Hong Liu Jianqiu Wang Lan Chen Yunchuan Yuan Xinyu |
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| Abstract: | This paper made a study of condiments effect on anti microbial in the three compound sauces of sichuan cold dishes.There are different restraining effects to the bacteria in the raw material and to the two kinds of pathogenic bacteria used in test because of the different condiments.The compound sauce of garlic mud flavor is the best checking effect.The second is the ginger juice flavor.The chilli oil flavor is nearly none of the evident restraining effect.The study reveals the proportion between the degree of bacterostasis and the quantity of the oil used in the compound sauces.The conclusions provide guidances with the scientific theory for the cuisine techology. |
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| Keywords: | cuisine the compound sauces of cold dishes condiment the sum total of colony anti microbial effect |
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