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