Box-Behnken响应面法优化焙烤食品复配防腐剂的研究  

Box-Behnken Response Surface Method for the Optimization of Complex Preservatives in Baked Products

作　　者：刘艳芳[1] 丁寅寅[1] LIU Yanfang;DING Yinyin(College of Urban and Rural Development,Fuyang Vocational Technical College,Fuyang 236000,China)

机构地区：[1]阜阳职业技术学院城乡建设学院,安徽阜阳236000

出　　处：《现代食品》2024年第1期71-78,共8页Modern Food

基　　金：2020年安徽省高校优秀拔尖人才培训项目(gxbjZD2020131);2022年安徽省自然科学重点项目(2022AH052563)。

摘　　要：本研究以纳他霉素、乳酸链球菌素、ε-聚赖氨酸和茄非可食部分生物碱提取液为主要原料,在单因素试验的基础上,采用Box-Behnken响应面法优化确定焙烤食品复配防腐剂最佳配比,并进行验证试验。结果表明,在纳他霉素浓度为0.078 g·kg^(-1)、乳酸链球菌素浓度为0.080 g·kg^(-1)、ε-聚赖氨酸浓度为0.060 g·kg^(-1)、茄非可食部分生物碱提取液浓度为14%时,复配防腐剂的抑菌效果最佳。验证试验分别测定对照组和试验组的菌落总数和霉菌数,对照组的菌落总数、霉菌数明显多于试验组,且试验组未检出霉菌。In this study,natamycin,nisin,ε-polylysine and alkaloid extracts from the inedible parts of the eggplant were used as the main raw materials,Box-Behnken response surface method was used to optimize the optimum ratio of mixed preservatives in baked food,and the validation test was carried out.The results showed that when the concentration of natamycin was 0.078 g·kg^(-1),the concentration of nisin was 0.080 g·kg^(-1),the concentration ofε-polylysine was 0.060 g·kg^(-1),and the concentration of alkaloid extract of non-edible part of eggplant was 14%,the antibacterial effect of the compound preservative was the best.In the validation test,the total number of colonies and the number of molds in the control group were more than those in the test group,and no molds were found in the test group.

关 键 词：防腐剂 焙烤食品 复配 抑菌能力 

分 类 号：TS202.3[轻工技术与工程—食品科学]