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
刘艳芳 1丁寅寅1
作者信息
- 1. 阜阳职业技术学院城乡建设学院,安徽 阜阳 236000
- 折叠
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.
Abstract
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 of ε-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Key words
preservatives/baked products/compound/bacteriostatic ability引用本文复制引用
基金项目
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)
出版年
2024
NETL
NSTL
万方数据