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
张智恒 1赵维武 1孙海誉 1孙秋慧 1郭山 1代舒同1
作者信息
- 1. 山东元泰生物工程有限公司(日照 276800)
- 折叠
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.
Abstract
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Key words
cake/ε-polylysine/potassium cinnamate/rosemary extract引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据