槐米饮料生物防腐的研究  

Study on Biological Antisepsis of Flos Sophora Beverage

作　　者：吴彦莹 孟秀梅[1,2] 毕欣妍 曹阳 欧阳兰[1] 张兰 尹熠 焦云鹏[1,2] 李敏 WU Yanying;MENG Xiumei;BI Xinyan;CAO Yang;OUYANG Lan;ZHANG Lan;YIN Yi;JIAO Yunpeng;LI Min(Jiangsu Food and Pharmaceutical Science College,Huaian,Jiangsu 223003,China;Jiangsu Engineering Research and Department Center for Food Processing,Huaian,Jiangsu 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《农产品加工》2021年第10期16-18,共3页Farm Products Processing

基　　金：江苏省大学生创新创业训练计划项目“槐米茶饮产品开发与市场推广”(30220200465)。

摘　　要：为延长槐米饮料的保质期,通过单因素试验和正交试验对复合防腐剂配方进行优化,并对产品稳定性进行研究。结果表明,复合防腐剂最佳配方为纳他霉素质量浓度0.20 g/L,乳酸链球菌素(Nisin)质量浓度0.15 g/L,壳聚糖质量浓度0.30 g/L,与质量浓度为0.75 g/L的山梨酸钾相比,其细菌总数和霉菌总数均较低。以复合防腐剂进行稳定性加速试验表明,槐米饮料9个月保质期内微生物指标均符合标准。The compound preservatives formula was optimized by single factor experiment and orthogonal experiment,in order to increase the shelf life and the stability of flos sophora beverage.The results showed that the best formula of the compound preservatives was natamycin 0.20 g/L,Nisin 0.15 g/L,chitosan 0.30 g/L.The total number of bacteria and mold of the flos sophora beverage with compound preservatives were lower than the concentration of 0.75 g/L potassium sorbate.The accelerated stability test with compound preservatives showed that the microorganism of flos sophora beverage met the standard within the shelf life of 9 months.

关 键 词：槐米饮料 乳酸链球菌素 纳他霉素 壳聚糖 防腐 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]