响应面法优化洋葱浆馕中复配防腐剂的配方  

Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology

作　　者：古丽乃再尔·斯热依力 黄文书 阿丽旦·苏力唐麦麦提 冯作山 阿衣古丽·阿力木 Gulnazar Sireyil;HUANG Wenshu;Alida Sultanmamat;FENG Zuoshan;Aygul Alim(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Key Laboratory of Postharvest Science and Technology of Fruit,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆果品采后科学与技术重点实验室,新疆乌鲁木齐830052

出　　处：《食品工业科技》2022年第14期283-292,共10页Science and Technology of Food Industry

基　　金：“科创中国@新疆”示范项目“乌鲁木齐馕产业品质安全提升建设方案”。

摘　　要：本实验研究一种延长洋葱浆馕贮藏期的复合防腐剂。以菌落总数和pH为指标,在不同防腐剂单因素实验的基础上,选取3种具有显著良性变化的防腐剂进行以菌落总数为响应值的响应面试验。结果表明:单因素效应及方差分析显示,3个因素的影响主次顺序为:外控型保鲜剂>脱氢乙酸钠>双乙酸钠。双乙酸钠与脱氢乙酸钠的交互作用和双乙酸钠与外控型保鲜剂交互作用均存在协同增效效应,且后者增效效应强于前者,但脱氢乙酸钠和外控型保鲜剂间无协同增效作用;复合防腐剂最优配方为双乙酸钠添加量1.06 g/kg、外控型保鲜剂添加量1.33片/200 g、脱氢乙酸钠添加量0.16 g/kg,以此配方制备的洋葱浆馕在室温(27~30℃)贮藏6 d后,洋葱浆馕的菌落总数为(2.61±0.02)lg CFU/g,贮藏期限可达23 d,说明该复合防腐剂能够明显改善洋葱浆馕的抑菌作用,对延长洋葱浆馕的货架期有重要意义。A compound preservative for prolonging the storage period of onion paste Nang was studied.Picking up the total number of colonies and pH as indicators,based on the single factor test of different preservatives.Three preservatives with significant benign changes were chosen for the response surface test with the total number of colonies as the response value.The sole factor effect and analysis of variance showed that the primary and secondary order of the three factors was:External control preservative>sodium dehydrogenate>sodium diacetate.The interaction between sodium diacetate and sodium dehydrogenate and the interaction between sodium diacetate and external control preservative had synergistic effect,and the synergistic effect of the latter was stronger than the former,but there was no synergistic effect between sodium dehydrogenate and external control preservative.The optimum formula of compound preservative was sodium diacetate 1.06 g/kg,external control preservative 1.33 tablets/200 g and sodium dehydrogenate 0.16 g/kg.After storage for 6 days at room temperature(27~30℃),the total number of colonies of onion pulp Nang was(2.61±0.02)lg CFU/g,and the storage life could reach 23 days.The results showed that the compound preservative could significantly improve the antibacterial effect of onion paste Nang and it was of great significance to prolong the shelf life of onion paste Nang.

关 键 词：复合防腐剂 外控型保鲜剂 洋葱浆馕 菌落总数 

分 类 号：TS202.3[轻工技术与工程—食品科学]