纳他霉素在软糕点中的应用与研究

论文编号:SP166  论文字数:19029,页数:38

摘要：纳他霉素是一种高效生物防腐剂，能够专性的抑制霉菌和酵母菌。用其对食品表面进行处理可以增加食品的保质期，却不影响食品的风味和口感。本课题主要研究了纳他霉素及其与乳酸链球菌素复配防腐剂在软性小西饼的应用。实验结果表明：在烘烤温度、时间分别为170℃，10min下得到的软性小西饼质量是最好的；使用纳他霉素作为饼干的防腐剂时，其在抑制细菌方面并没有很好的表现，而在抑制霉菌和酵母方面，当纳他霉素水溶液浓度为300ppm时，发挥了其最佳抑菌效果；通过与乳酸链球菌素的复配，复配防腐剂在抑制细菌、抑制霉菌和酵母菌方面明显提高，其中纳他霉素、乳酸链球菌素的复配浓度分别为300ppm、150ppm时抑菌效果是最好的，能延长软性小西饼的货架期；在将单因素防腐剂纳他霉素与纳他霉素、乳酸链球菌素复配防腐剂作比较时，复配防腐剂在抑制细菌上发挥了明显的作用。

Abstract: Natamycin is a kind of bio-preservative with high efficiency，it can inhibit the yeast and the mold in special. We can use it to carry on processing on food surface to guarantee food’s shelf-life, actually does not affect the flavor and the feeling in the mouth of food. This paper mainly study the application of natamycin and the combined inhibitory which includes natamycin and Nisin in soft small west cake. The results were as followed: when baked temperature and time were 170℃ and 10min respectively, the quality of soft small west cake is best; when using natamycin as cake preservative, we obtain that the efficacy of bacteria inhibitory action is not obvious, but when the concentration of natamycin is 300ppm, it has displayed its best efficacy in fungistatic and yeast aspect; when natamycin used together with Nisin, the combined inhibitory action tendses to be enhanced.; When the concentration of natamycin and Nisin used in the combined inhibitory experiments were 300ppm and 150ppm respectively, the efficacy was best. And can extend soft small west cake’s shelf-life; Comparison with natamycin, the combined preservative of natamycin、Nisin displayed better inhibitory bacteria action.
关键词：纳他霉素；软性小西饼；乳酸链球菌素；防腐；应用

Keywords：natamycin; soft small west cake; Nisin; anti-putrefaction; application

目  录
中文摘要 I
英文摘要 II
目录 III
1.1 天然防腐剂 1
    1.1.1 纳他霉素 1
    1.1.2 乳酸链球菌素 3
1.2 食品防腐剂的混配使用 4
1.3 本课题研究内容 5
2. 实验部分 6
2.1 实验材料与设备 6
2.1.1 主要原辅料 6
2.1.2 主要设备 6
2.2 实验方案的选择 6
2.3 工艺流程 6
2.4 实验步骤 6
    2.4.1 选料 6
    2.4.2 搅拌 7
    2.4.3 成型 7
    2.4.4 烘烤 7
    2.4.5 冷却 7
    2.4.6 包装 7
    2.4.7 破坏性培养 7
2.5 焙烤温度、时间的确定 7
2.6 防腐剂的添加方法及添加量 8
    2.6.1 防腐剂添加方法 8
    2.6.2 单因素实验 8
    2.6.3 复配防腐剂实验 8
2.7 分析方法 8
    2.7.1 菌落总数测定 8
    2.7.2 霉菌和酵母菌菌数测定 9
2.8 实验总结 10
3. 结果与讨论 11
3.1 焙烤温度、时间的确定 11
3.1.1 实验结果 11
3.1.2 实验讨论 12
3.2 饼干中最佳纳他霉素添加量的确定 12
    3.2.1 实验结果 12
    3.2.2 实验讨论 15
3.3 饼干中纳他霉素和乳酸链球菌素复配最佳量 15
    3.3.1 实验结果 15
    3.3.2 实验讨论 18
4．总结与展望 19
4.1 总结 19
4.2 展望 19
致谢 21
参考文献 22