肉桂酸钾及其他两种防腐剂在生鲜湿面保鲜中的应用研究  

Study on the application of potassium cinnamate and other two preservatives in fresh noodlepreservation

作　　者：余春平 马齐兵 童雅琪 许春芳 YU Chunping;MA Qibing;TONG Yaqi;XU Chunfang(Wuhan Landmark Industrial Co.,LTD,Hubei Wuhan 430000,China)

机构地区：[1]武汉能迈科实业有限公司,湖北武汉430000

出　　处：《食品工程》2023年第2期70-73,共4页Food Engineering

摘　　要：通过试验筛选出生鲜湿面在腐败过程中的优势菌主要为芽孢杆菌属、葡萄球菌属和霉菌。根据优势菌筛选结果选择肉桂酸钾、单辛酸甘油酯和丙酸钙对生鲜湿面进行保鲜处理,研究了不同浓度和配比下,3种保鲜剂对生鲜湿面中微生物生长的抑制作用。结果表明,单辛酸甘油酯、丙酸钙和肉桂酸钾对生鲜湿面中微生物均具有抑制作用,在同时使用时其抑制效果更好,最优比例为:单辛酸甘油酯添加量0.8‰,丙酸钙添加量0.15‰,肉桂酸钾添加量1.2‰。Bacillus,Staphylococcus and mold were the dominant bacteria in the process of spoilage of fresh wet noodles.According to the screening results of dominant bacteria,potassium cinnamate,glycerol monocrylate and calcium propionate were selected to fresh-wet noodles for fresh-wet noodles preservation treatment.The inhibitory effects of three preservative agents on the growth of microorganisms in fresh-wet noodles at different concentrations and proportions were studied.The results showed that glycerol monooctanoate,calcium propionate and potassium cinnamate all had inhibitory effects on microorganisms in fresh noodles,and the inhibitory effect was better when they were used at the same time.The optimum ratio was 0.8%o of glycerol monooctanoate,0.15%o of calcium propionate and 1.2%o of potassium cinnamate.

关 键 词：生湿面 肉桂酸钾 保鲜 单辛酸甘油酯 丙酸钙 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]