ε-聚赖氨酸盐酸盐对延长椰子汁饮料保质期的研究  

Study on the Effect ofε-Polylysine Hydrochloride on Prolonging the Shelf Life of Coconut Milk Beverage

作　　者：赵维武 彭志贞 董会 赵淑君 张占成 贾舒武 ZHAO Weiwu;PENG Zhizhen;DONG Hui;ZHAO Shujun;ZHANG Zhancheng;JIA Shuwu(Zhengzhou Bainafo Bioengineering Co.,Ltd.,Zhengzhou 450006,China)

机构地区：[1]郑州拜纳佛生物工程股份有限公司,河南郑州450006

出　　处：《现代食品》2021年第18期101-103,108,共4页Modern Food

摘　　要：本文研究了ε-聚赖氨酸盐酸盐及其复配防腐剂对椰子汁饮料的防腐效果。结果表明,在椰子汁饮料中单独添加ε-聚赖氨酸盐酸盐60 mg·L-1即可达到较好效果;复配防腐剂最佳组合为ε-聚赖氨酸盐酸盐60 mg·L-1,山梨酸钾300 mg·L-1,EDTA-2Na 20 mg·L-1,在37℃恒温箱里放置30 d,其对细菌的抑菌率达到99.9%,对霉菌和酵母菌的抑菌率达到99.1%。The preservative effect ofε-polylysine hydrochloride and its compound preservatives on coconut water beverage was studied.The results showed that addingε-polylysine hydrochloride 60 mg·L-1 to coconut water beverage could achieve better results.The best combination of the compound preservatives is:ε-polylysine hydrochloride 60 mg·L-1,potassium sorbate 300 mg·L-1,EDTA-2Na 20 mg·L-1,place them in incubator 37℃30 d,Its bacteriostatic rate of bacteria reaches 99.9%,antibacterial rate of mold and yeast reaches 99.1%.

关 键 词：ε-聚赖氨酸盐酸盐 椰子汁饮料 复配防腐剂 抑菌率 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] TS255.44[轻工技术与工程—食品科学与工程]