ε-聚赖氨酸复配保鲜剂对蛋糕保鲜效果  

The Effect of Combination of ε-Polylysine with Other Preservatives on Cake

作　　者：张智恒 赵维武 孙海誉 孙秋慧 郭山 代舒同 ZHANG Zhiheng;ZHAO Weiwu;SUN Haiyu;SUN Qiuhui;GUO Shan;DAI Shutong(Yota Bio-Engineering Co.,Ltd.,Rizhao 276800)

机构地区：[1]山东元泰生物工程有限公司,日照276800

出　　处：《食品工业》2024年第3期100-105,共6页The Food Industry

摘　　要：用3种新型保鲜剂——ε-聚赖氨酸、肉桂酸钾、迷迭香提取物以延长蛋糕的保质期。以抹茶戚风蛋糕为应用对象,通过优势腐败菌培养,考察ε-聚赖氨酸、肉桂酸钾、迷迭香提取物对其最小抑菌浓度的影响。通过响应面试验设计,得出3种保鲜剂最佳添加量。试验表明:加入0.147 g/kg ε-聚赖氨酸、0.137 g/kg肉桂酸钾和0.750 g/kg迷迭香提取物,可显著延长蛋糕保质期,使蛋糕能够在37℃贮藏2 d延长至贮藏6 d。Choose three new preservatives,namely ε-polylysine,potassium cinnamate and rosemary extract,to prolong the shelf of cake.Study the minimum inhibitory concentration of ε-polylysine,potassium cinnamate and rosemary extract to dominant spoilage microorganism on matcha chiffon.The optimal additive amount of three preservatives was determined through response surface experimental design.The results showed that adding 0.147 g/kg ε-polylysine,0.137 g/kg potassium cinnamate and 0.750 g/kg rosemary extract could prolong the shelf of cake significantly from two days to six days at 37 ℃.

关 键 词：蛋糕 Ε-聚赖氨酸 肉桂酸钾 迷迭香提取物 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]