茶多酚-纳他霉素天然复合保鲜剂在面包防霉保鲜中的应用  

Application of tea polyphenols-natamycin natural compound fresh-keeping agent in the anti-mildew and fresh-keeping of bread

作　　者：骆佳 邓魏 王娟 LUO Jia;DENG Wei;WANG Juan(School of Public Health Chengdu University of Traditional Chinese Medicine,Chengdu 611100)

机构地区：[1]成都中医药大学公共卫生学院,成都611100

出　　处：《中国食品添加剂》2022年第12期162-169,共8页China Food Additives

基　　金：成都中医药大学“杏林学者”青年教师创新专项(ZRQN2020028);成都中医药大学2020年大学生创新创业训练计划省级项目(S202010633092);肉类加工四川省重点实验室开放基金(19-R-04);肉类加工四川省重点实验室开放基金(19-R-04)。

摘　　要：探索茶多酚、纳他霉素、维生素E和维生素C四种天然保鲜剂在面包防霉保鲜中的复配应用,探讨其对面包保存期内微生物生长和质构的影响。以面包菌落总数、质构和霉菌生长情况为评价指标,研究不同的茶多酚、纳他霉素、维生素E、维生素C复配配方对面包在37℃恒温保鲜的条件下储藏1d、3d、5d、7d、9d内的品质稳定性的影响。通过正交试验得出茶多酚复配天然保鲜剂的最佳抑菌复配配方为:以相对面粉的质量比计,茶多酚0.016%、纳他霉素0.024%、维生素E 0.016%、维生素C 0.008%。与未添加保鲜剂的面包相比,经过该组茶多酚天然复配保鲜剂处理的面包,在37℃恒温恒湿培养箱中可保存7d,有效地延长了新鲜面包的货架期,有助于保持面包品质的稳定性。To explore the compound application of four natural preservatives tea polyphenols,natamycin,vitamin E and vitamin C in anti-mildew and fresh-keeping of bread,and to investigate its effects on the bread texture and the total number of colonies during the bread shelf life.Using the total number of colonies,texture score and mold growth as evaluation indicators,single factor and orthogonal experiment methods were used to study the effects on the quality stability of the bread within 1d,3d,5d,7d and 9d at the constant preservation temperature 37℃withdifferent compound formula of tea polyphenols,natamycin,vitamin E and vitamin C.With the orthogonal test,the optimal natural antibacterial compound formula was:calculalated by the mass ratio of fiour,tea polyphenols 0.016%,natamycin 0.024%,vitamin E 0.016%,and vitamin C 0.008%.Compared with the bread without the preservative,the bread with the optimal preservative formula could be stored for 7 days in humidity incubator at constant temperature 37℃.According to the principle of accelerated shelf life test,the bread shelf life was at least about one month at room temperature.The optimal formula could effectively extend the shelf life of fresh bread and helped maintain the stability of the bread quality.

关 键 词：茶多酚 纳他霉素 维生素E 维生素C 复配 面包防霉 

分 类 号：TS202.3[轻工技术与工程—食品科学]