复配防腐剂对年糕品质的影响  

Effects of the compound preservatives on rice cake quality

作　　者：郭镧 段鸿菲 刘长姣[1] 

机构地区：[1]吉林工商学院食品工程分院,长春130507

出　　处：《中国食品添加剂》2015年第9期116-120,共5页China Food Additives

基　　金：吉林省教育厅"十二五"科学技术研究项目(2014439)

摘　　要：年糕是一种节日美食,也是过年的一种传统食品。年糕含水量较高,容易发霉,不易长期保藏,而使用传统灭菌工艺对年糕品质具有一定影响,因此本文选择那他霉素和单辛酸甘油酯两种生物食品防腐剂,研究复配防腐剂对年糕品质的影响。以年糕的感官、菌落总数、大肠菌群数和霉菌总数为评价指标,来确定复配防腐剂的最佳配比,并与空白对照试验、单一防腐剂对照试验进行对比,确定复配防腐剂对年糕品质的影响。结果表明,使用复配防腐剂可提升年糕在不同保藏时间的感官评分,同时延长年糕霉变期。那他霉素与单辛酸甘油酯的比例为0.18∶0.4时,防腐的效果最好,年糕菌落总数、大肠菌群数和霉菌数控制最好,保质期由一周延长至九周,且保持了年糕原有的品质。Rice cake is a festival food and traditional Chinese New Year food. It is easy to be affected by mildew,but difficult to preserve for long-term. The traditional sterilization process has some impact on the quality of rice cake. So in this paper,natamycin and Caprylic acid glycerides were used as preservatives to study the effects of compound preservatives on the quality of rice cakes. Sensory evaluation,total bacterial count,coliform count and the total number of molds were employed to determine the optimal proportion of compound preservative,and compared with the results of blank test and single preservative controlled test. The results showed that the use of preservatives can improve the rice cakes sensory quality and extend the mildew period. With proportion 0.18 ∶ 0.4 of natamycin and Caprylic acid glycerides,the shelf life could be extended from one week to nine weeks,and maintain the original quality of rice cake.

关 键 词：年糕 那他霉素 单辛酸甘油酯 感官评价 微生物指标 

分 类 号：TS202.3[轻工技术与工程—食品科学]