控制平衡相对湿度(ERH)与纳他霉素协同作用在夹心糯米点心中防腐效果及机理的研究

夹心糯米点心受微生物污染的程度与其平衡相对湿度(ERH)有关,本文利用不同剂量保湿剂控制产品的平衡相对湿度(ERH),寻找到最佳水分活度的配方,在此配方的基础上使用纳他霉素有效抑制霉菌及酵母的生长。本文研究了不同剂量的纳他霉素及保湿剂在糯米点心中的防霉效果,在常温条件下(25℃)保存,保湿剂含量0.6%～0.8%,10～25mg/kg的纳他霉素可以显著抑制霉菌和酵母的生长,同时保持产品的水分含量及良好的柔软度,延长了糯米点心的货架期,并且对人体安全无害。

Controlling equilibrium relative humidity of products is depended on add different quantities moisturizer, find the best prescription. Natamycin is an antimyotic food additive. The effect of natamycin in pastry products was discussed in this paper. The experiments indicated that 0.6%-0.8% moisturizer and 15-20mg/kg natamycin added in pastry products stored at room temperature（25℃） could effectively inhibit the growth of molds and yeasts , and could prolong the shelf life of pastry products, the characteristic and the state was little effected, it was safe for human.