响应面法优化酱卤鹿肉复合生物保鲜剂配方的研究  

Optimization of Composite Natural Antistaling Agent on Venison Halogen Products by Response Surface Methodology

作　　者：李茹[1] 卢世玲[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院,石河子832003

出　　处：《食品工业》2013年第5期1-4,共4页The Food Industry

摘　　要：采用响应面法优化了复合生物保鲜剂对酱卤鹿肉中腐败菌的抑菌配方。从6种保鲜剂中进行筛选,结果表明,六种抑菌剂中丁香油、肉桂油、茶多酚、Nisin四种保鲜剂效果较好。并通过液体二倍稀释法确定有效保鲜剂的最低抑菌浓度,采用响应面分析法对有效保鲜剂进行复配。经响应面分析后建立多元回归模型,确定复合生物保鲜剂最优配比为:丁香精油0.74%、肉桂精油1.03%、茶多酚0.22%、Nisin 0.10%。Optimization of composite natural antistaling agent on venison halogen products spoilage bacteria was studied through response surface methodology. The results showed that clove oil, cassia bark oil, tea polyphenol and Nisin which were selected from six antistaling agent were more effective than other antistaling agent. Minimum inhibitory concentration of four effective antistaling agents was determined by liquid double dilution method. Four effective antistaling agents were compounded by response surface methodology. Multivariate regression model are built through response surface analysis, and optimal proportion of composite antistaling agent is that clove oil 0.74%, cassia bark oil 1.03%, tea polyphenol 0.22%, Nisin 0.10%.

关 键 词：响应面法 腐败菌 保鲜剂 优化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]