白茶米糕保鲜技术研究  

Study on Preservation Technology of White Tea Steamed Cake

作　　者：袁秋萍[1] 叶盛德 李玲 楚秉泉 章一帆 卓超 吴国宏 YUAN Qiu-ping;YE Sheng-de;LI Ling;CHU Bing-quan;ZHANG Yi-fan;ZHUO Chao;WU Guo-hong(School of Biological and Chemical Engineering / School of Light Industry, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biolog;Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Silver-Elephant Bio-engineering Company, Tiantai 317200, Zhejiang, China;Zhejiang Anji Summit Angle Tea Company, Anji 313399, Zhejiang, China)

机构地区：[1]浙江科技学院生物与化学工程学院/轻工学院,浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同创新中心,浙江杭州310023 [2]浙江新银象生物工程有限公司浙江省农业生物资源生化制造协同创新中心,浙江天台317200 [3]浙江省安吉宋茗白茶有限公司,浙江安吉313399

出　　处：《食品研究与开发》2018年第6期182-187,共6页Food Research and Development

基　　金：科技部国家级星火计划项目(2014GA700161);浙江省农产品化学与生物加工技术重点试验室/浙江省农业生物资源生化制造协同创新中心开放基金重点项目(2016KF0105);浙江科技学院·安吉县政府对接合作科研专项(ZA201403)

摘　　要：以白茶、米粉、面粉、白砂糖、鸡蛋、生物防腐剂等为原料制作白茶米糕,并对其保鲜技术进行研究。分别通过乳酸链球菌素添加量、ε-聚赖氨酸盐酸盐添加量、二次灭菌时间以及二次杀菌温度进行单因素试验以研究白茶米糕的保鲜技术,根据菌落总数变化趋势,确定较优区域。再以上述4种变量为试验因素进行四因素三水平的正交试验,得出最佳结果为:当二次灭菌温度为100℃,二次灭菌时间为20 min,乳酸链球菌素添加量为0.25 g/kg,ε-聚赖氨酸盐酸盐添加量为0.1 g/kg时,对白茶米糕的保鲜效果最好,使其货架期从2 d^8 d提高到30 d以上。本研究对有效延长白茶米糕货架期及其产业化应用提供了理论依据。This study aimed to investigate the preservation technology of white tea steamed cake which was made from white tea,glutinous rice flour,flour,sugar,eggs and so on.Based on the trend of the total number of colonies,four influential variables including the amounts of two kinds of biological preservatives-nisin andε-polylysine hydrochloride,the secondary sterilization temperature and time were chosen in a single factor experiment to determine the appropriate preserved condition.And then,the optimal technical parameters for preservation of white tea steamed cake were determined using an orthogonal experiment designed by a four factors and three levels orthogonal table,as follows:the temperature of secondary sterilization was100℃,secondary sterilization time was20min,and the concentrations of nisin andε-polylysine were0.25g/kg and0.1g/kg respectively.Such conditions in this study exhibited the best preserved performance of white tea steamed cake,i.e.the shelf life of white tea steamed cake was extended significantly from2d-8d to more than30d.This study provides some theoretical basis for prolonging the shelf-life of white tea steamed cake and its industrialized application.

关 键 词：白茶米糕 保鲜技术 单因素试验 正交试验 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]