納他霉素在軟糕點中的應用與研究

食品科學論文編號:SP166  論文字數:19029,頁數:38

目  錄
中文摘要 I
英文摘要 II
目錄 III
1.1 天然防腐劑 1
    1.1.1 納他霉素 1
    1.1.2 乳酸鏈球菌素 3
1.2 食品防腐劑的混配使用 4
1.3 本課題研究內容 5
2. 實驗部分 6
2.1 實驗材料與設備 6
2.1.1 主要原輔料 6
2.1.2 主要設備 6
2.2 實驗方案的選擇 6
2.3 工藝流程 6
2.4 實驗步驟 6
    2.4.1 選料 6
    2.4.2 攪拌 7
    2.4.3 成型 7
    2.4.4 烘烤 7
    2.4.5 冷卻 7
    2.4.6 包裝 7
    2.4.7 破壞性培養 7
2.5 焙烤溫度、時間的確定 7
2.6 防腐劑的添加方法及添加量 8
    2.6.1 防腐劑添加方法 8
    2.6.2 單因素實驗 8
    2.6.3 復配防腐劑實驗 8
2.7 分析方法 8
    2.7.1 菌落總數測定 8
    2.7.2 霉菌和酵母菌菌數測定 9
2.8 實驗總結 10
3. 結果與討論 11
3.1 焙烤溫度、時間的確定 11
3.1.1 實驗結果 11
3.1.2 實驗討論 12
3.2 餅干中最佳納他霉素添加量的確定 12
    3.2.1 實驗結果 12
    3.2.2 實驗討論 15
3.3 餅干中納他霉素和乳酸鏈球菌素復配最佳量 15
    3.3.1 實驗結果 15
    3.3.2 實驗討論 18
4．總結與展望 19
4.1 總結 19
4.2 展望 19
致謝 21
參考文獻 22

摘要：納他霉素是一種高效生物防腐劑，能夠專性的抑制霉菌和酵母菌。用其對食品表面進行處理可以增加食品的保質期，卻不影響食品的風味和口感。本課題主要研究了納他霉素及其與乳酸鏈球菌素復配防腐劑在軟性小西餅的應用。實驗結果表明：在烘烤溫度、時間分別為170℃，10min下得到的軟性小西餅質量是最好的；使用納他霉素作為餅干的防腐劑時，其在抑制細菌方面并沒有很好的表現，而在抑制霉菌和酵母方面，當納他霉素水溶液濃度為300ppm時，發揮了其最佳抑菌效果；通過與乳酸鏈球菌素的復配，復配防腐劑在抑制細菌、抑制霉菌和酵母菌方面明顯提高，其中納他霉素、乳酸鏈球菌素的復配濃度分別為300ppm、150ppm時抑菌效果是最好的，能延長軟性小西餅的貨架期；在將單因素防腐劑納他霉素與納他霉素、乳酸鏈球菌素復配防腐劑作比較時，復配防腐劑在抑制細菌上發揮了明顯的作用。

Abstract: Natamycin is a kind of bio-preservative with high efficiency，it can inhibit the yeast and the mold in special. We can use it to carry on processing on food surface to guarantee food’s shelf-life, actually does not affect the flavor and the feeling in the mouth of food. This paper mainly study the application of natamycin and the combined inhibitory which includes natamycin and Nisin in soft small west cake. The results were as followed: when baked temperature and time were 170℃ and 10min respectively, the quality of soft small west cake is best; when using natamycin as cake preservative, we obtain that the efficacy of bacteria inhibitory action is not obvious, but when the concentration of natamycin is 300ppm, it has displayed its best efficacy in fungistatic and yeast aspect; when natamycin used together with Nisin, the combined inhibitory action tendses to be enhanced.; When the concentration of natamycin and Nisin used in the combined inhibitory experiments were 300ppm and 150ppm respectively, the efficacy was best. And can extend soft small west cake’s shelf-life; Comparison with natamycin, the combined preservative of natamycin、Nisin displayed better inhibitory bacteria action.
關鍵詞：納他霉素；軟性小西餅；乳酸鏈球菌素；防腐；應用

Keywords：natamycin; soft small west cake; Nisin; anti-putrefaction; application