| 摘要 |
The invention describes a process for microbiologically stabilising or preserving water-containing foods by plant parts of Juglans genera. This is achieved by adding dried finely ground plant parts in amounts of 0.05 to 0.5%, based on the water content of the food, or an extract of these plant parts. Aroma substances, aroma stabilisers and/or flavour enhancers can be added to the extract. Because of the instability of the active constituents of the Juglans genera, the microbicidal action lasts for one to seven days before the active substances are metabolised or degraded to form microbiologically inactive compounds. This process is highly desirable in the production of some foods and in some sectors of the food industry and is sufficient to protect these foods against microbiological decay during the processing and packaging phase, at risk from infection, up to the hermetic seal in finished packages, although in the final product, after the expiry of a certain time of action, preservative is no longer active or detectable.
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