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.
The Effect of Combination of ε-Polylysine with Other Preservatives on Cake
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 ℃.
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万方数据
维普
