糕点高效复合保鲜剂的研究

论文编号:SP123  论文字数:20237,页数:44

摘 要：随着食品工业的快速发展，食品防腐保鲜的重要性也越来越明显，人们对食品防腐剂的研究和开发也更加深入。但是大多数合成防腐剂都有一定毒性，这就限制了其应用的范围。而天然防腐剂具有抗菌性强、安全无毒、水溶性好、热稳定性好、作用范围广等是合成防腐剂无法比拟的优点,这使天然保鲜剂在食品工业的应用越来越频繁。为了了解乳酸链球菌素、纳他霉素和ε-聚赖氨酸三种天然保鲜剂复合后在糕点中的抑菌效果，及得到糕点的高效复合保鲜剂，本实验以蛋糕作为研究的对象，设计三因素三水平正交试验，通过加入各水平组合的复合保鲜剂于蛋糕中，分别放在37℃恒温恒湿条件和25℃～28℃恒温恒湿条件下培养，并培养隔3d、5d、7d后，分别进行细菌菌落总数和霉菌菌落总数的测定，通过对试验结果进行极差分析，得到蛋糕高效复合保鲜剂。实验结果显示：在蛋糕中的高效复合保鲜剂的水平组合是：乳酸链球菌素的浓度是200mg/kg、纳他霉素的浓度是300mg/kg、ε-聚赖氨酸的浓度是100mg/kg。

关键词：乳酸链球菌素；纳他霉素；ε-聚赖氨酸；蛋糕；正交试验

Abstract: Along with the food industry''''s rapid development, more and more people come to realize the importance of food preservative gradually,and we pay more attention to the research and development of food preservative.However, most synthetic preservatives do harm to the people’s health, so that they have been limited the scope of their application. Compared to the synthetic preservatives , natural preservatives have more advantages.Such as the efficient antibacterial, safe and non-toxic, water-soluble, and good thermal stability, egg .So the natural preservatives have been used widly in the food industry . In order to study the effect control of microorganisms by Nisin、Natamycin and ε - polylysine,the three composite of natural preservatives in the cakes,as a result,we can know the most efficient of composite preservation.In this experiment ,I adopt designing the three factors and three levels of orthogonal experiment. Through accessing the various levels of the composition preservatives in the cakes, and then these cakes are cultivated on the constant temperature and humidity conditions of 37 ° C and 25 ° C to 28 ° C respectively.After 3 days,5days and 7days , they need the total number of bacteria colonies and the total number of mildew colonies measured respectively. At last ,through analysing these datas, I can find the most efficient of composite preservation in the cakes.This experimental results is : the most efficient of composite preservation in the cakes is : the concentration of Nisin is 200 mg / kg, the concentration of Natamycin is 300 mg / kg, and the concentration of ε - polylysine is 100 mg / kg.

Keywords：Nisin;Natamycin;ε- Poly-lysine;cakes; orthogonal experiment

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
1.1 前言 1
1.2 三种保鲜剂的论述 2
   1.2.1乳酸链球菌素的特性及应用 2
1.2.2纳他霉素的特性及应用 3
1.2.3ε-聚赖氨酸的特性及应用 5
1.3 本章小结 6
2. 实验部分 7
2.1 实验材料 7
2.2 实验仪器 7
2.3 实验方法 7
2.3.1 蛋糕的制作工艺  7
2.3.2 单因素试验  9
2.3.3复合保鲜剂对蛋糕的抑菌效果的研究 9
2.3.4微生物的检测 10
     2.4 本章小结 13
3. 结果与讨论 14
3.1  糕点检测指标  14
3.1.1糕点的感官要求 14
3.1.1 微生物指标  14
3.2ε-聚赖氨酸的单因素试验结果    14
3.3 正交试验的结果与分析   15
3.3.1 正交试验结果  15
3.3.2复合保鲜剂在蛋糕中的最佳水平组合的确定 16
3.3.3 追加试验  20
     3.4 本章小结 21
4．总结与展望 23
4.1  总结  23
4.2  展望  23
4.2.1乳酸链球菌素的展望 23
4.2.2纳他霉素的展望 24
4.2.3ε-聚赖氨酸的展望 24
4.2.4复合保鲜剂的应用展望 24
致谢 26
参考文献 27