天然保鲜剂对方便榨菜肉沫货架期的影响

Effect of Natural Preservatives on the Shelf-life of Tuber Mustard with Comminuted Meat

主要以榨菜和猪肉为原料,按照一定的加工工艺炒制榨菜肉沫,并以乳酸链球菌素、纳他霉素、大蒜提取液为保鲜剂,通过单因素试验及正交试验,以菌落总数和感官评分为指标,以配制出产品的最适复合保鲜剂。通过正交试验得出保鲜剂配方为乳酸链球菌素添加量0.7 g/kg,纳他霉素添加量0.7 g/kg,大蒜提取液添加量0.5 g/kg,在此条件下,能最大程度地延长榨菜肉沫的货架期,并保持产品特有的风味。

Taking the tuber mustard of Fuling and comminuted meat as main materials,according to certain processing technic to make tuber mustard with comminuted meat,and using Nisin,natamycin and garlic extract as antistaling agent,adopting the method of signal factor experiment and orthogonal experiment,and taking total bacterial count and sensory score as indexes,to prepare the optimum composite antistaling agent.The results show that the best effect of preservatives is that Nisin 0.7 g/kg,Natamycin 0.7 g/kg,garlic extract 0.5 g/kg,under this condition,it could keep the better preservation effect and the color,flavor and crisp-tender texture of the tuber mustard with comminuted meat.