糕點高效復(fù)合保鮮劑的研究

食品科學(xué)論文編號:SP123  論文字數(shù):20237,頁數(shù):44

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
1.1 前言 1
1.2 三種保鮮劑的論述 2
   1.2.1乳酸鏈球菌素的特性及應(yīng)用 2
1.2.2納他霉素的特性及應(yīng)用 3
1.2.3ε-聚賴氨酸的特性及應(yīng)用 5
1.3 本章小結(jié) 6
2. 實驗部分 7
2.1 實驗材料 7
2.2 實驗儀器 7
2.3 實驗方法 7
2.3.1 蛋糕的制作工藝  7
2.3.2 單因素試驗  9
2.3.3復(fù)合保鮮劑對蛋糕的抑菌效果的研究 9
2.3.4微生物的檢測 10
     2.4 本章小結(jié) 13
3. 結(jié)果與討論 14
3.1  糕點檢測指標  14
3.1.1糕點的感官要求 14
3.1.1 微生物指標  14
3.2ε-聚賴氨酸的單因素試驗結(jié)果    14
3.3 正交試驗的結(jié)果與分析   15
3.3.1 正交試驗結(jié)果  15
3.3.2復(fù)合保鮮劑在蛋糕中的最佳水平組合的確定 16
3.3.3 追加試驗  20
     3.4 本章小結(jié) 21
4．總結(jié)與展望 23
4.1  總結(jié)  23
4.2  展望  23
4.2.1乳酸鏈球菌素的展望 23
4.2.2納他霉素的展望 24
4.2.3ε-聚賴氨酸的展望 24
4.2.4復(fù)合保鮮劑的應(yīng)用展望 24
致謝 26
參考文獻 27

摘 要：隨著食品工業(yè)的快速發(fā)展，食品防腐保鮮的重要性也越來越明顯，人們對食品防腐劑的研究和開發(fā)也更加深入。但是大多數(shù)合成防腐劑都有一定毒性，這就限制了其應(yīng)用的范圍。而天然防腐劑具有抗菌性強、安全無毒、水溶性好、熱穩(wěn)定性好、作用范圍廣等是合成防腐劑無法比擬的優(yōu)點,這使天然保鮮劑在食品工業(yè)的應(yīng)用越來越頻繁。為了了解乳酸鏈球菌素、納他霉素和ε-聚賴氨酸三種天然保鮮劑復(fù)合后在糕點中的抑菌效果，及得到糕點的高效復(fù)合保鮮劑，本實驗以蛋糕作為研究的對象，設(shè)計三因素三水平正交試驗，通過加入各水平組合的復(fù)合保鮮劑于蛋糕中，分別放在37℃恒溫恒濕條件和25℃～28℃恒溫恒濕條件下培養(yǎng)，并培養(yǎng)隔3d、5d、7d后，分別進行細菌菌落總數(shù)和霉菌菌落總數(shù)的測定，通過對試驗結(jié)果進行極差分析，得到蛋糕高效復(fù)合保鮮劑。實驗結(jié)果顯示：在蛋糕中的高效復(fù)合保鮮劑的水平組合是：乳酸鏈球菌素的濃度是200mg/kg、納他霉素的濃度是300mg/kg、ε-聚賴氨酸的濃度是100mg/kg。

關(guān)鍵詞：乳酸鏈球菌素；納他霉素；ε-聚賴氨酸；蛋糕；正交試驗

Abstract: Along with the food industry's rapid development, more and more people come to realize the importance of food preservative gradually,and we pay more attention to the research and development of food preservative.However, most synthetic preservatives do harm to the people’s health, so that they have been limited the scope of their application. Compared to the synthetic preservatives , natural preservatives have more advantages.Such as the efficient antibacterial, safe and non-toxic, water-soluble, and good thermal stability, egg .So the natural preservatives have been used widly in the food industry . In order to study the effect control of microorganisms by Nisin、Natamycin and ε - polylysine,the three composite of natural preservatives in the cakes,as a result,we can know the most efficient of composite preservation.In this experiment ,I adopt designing the three factors and three levels of orthogonal experiment. Through accessing the various levels of the composition preservatives in the cakes, and then these cakes are cultivated on the constant temperature and humidity conditions of 37 ° C and 25 ° C to 28 ° C respectively.After 3 days,5days and 7days , they need the total number of bacteria colonies and the total number of mildew colonies measured respectively. At last ,through analysing these datas, I can find the most efficient of composite preservation in the cakes.This experimental results is : the most efficient of composite preservation in the cakes is : the concentration of Nisin is 200 mg / kg, the concentration of Natamycin is 300 mg / kg, and the concentration of ε - polylysine is 100 mg / kg.

Keywords：Nisin;Natamycin;ε- Poly-lysine;cakes; orthogonal experiment