冰核细菌对液体食品过冷却点的影响

被引：4

作者：

赵廷昌

孙福在

郑传临

刘伟

何松

胡卓炎

机构：

[1] 中国农业科学院植物保护研究所,中国农业科学院植物保护研究所,中国农业科学院植物保护研究所,中国农业科学院植物保护研究所,华南农业大学食品科学系,华南农业大学食品科学系北京,北京,北京,北京,广州,广州

来源：

中国农业科学 | 2002年 / 02期

关键词：

冰核细菌; 过冷却点; 液体食品;

D O I：

暂无

中图分类号：

TS205 [食品加工与保藏];

学科分类号：

083201 ;

摘要：

于 2 2℃下在KB培养基上培养冰核活性细菌 (Xanthomonascampestris菌株XcIN 1) ,对数生长期离心获得的细胞冰核活性最强。该细胞在 - 3℃时能够起到冰核的作用使纯水结冰。把冰核细菌与液体食品 (如蔗糖、蛋清、牛奶、番茄汁、苹果汁、橘汁、梨汁、酱油、豆酱和食醋 )混合 ,观察其对过冷却点的影响。结果是 ,加入冰核菌使液体食品的过冷却点提高了 0 .3～ 3.7℃ ,表明在冷冻食品工业中应用细菌冰核可以节约能源并提高效率

引用

页码：230 / 232

页数：3

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