正交优化鲜玉米面条复合保鲜剂

Optimization of compound preservative of fresh corn noodle by orthogonal experimental design

为延长鲜玉米面条保存期,在食品添加剂允许使用限量范围内,采用正交优化法,通过添加防腐剂(脱氢醋酸钠、双乙酸钠和复合磷酸盐),结合121℃、5 min杀菌处理,对鲜玉米面条感官、断条率、烹调损失率、TPA(质地剖面分析)和菌落总数分析,筛选出最优复合保鲜剂配方。结果表明:添加0.5 g/kg脱氢醋酸钠、0.15 g/kg双乙酸钠和4 g/kg复合磷酸盐复配防腐、保鲜效果最佳,能有效延长鲜玉米面条保质期,可长达6个月。

In order to extend the shelf life of fresh corn noodle at the usable range of food additives,through optimum orthogonal experimental design,adding preservatives（dehydrogenation sodium acetate,double acetic acid sodium and compound phosphate）and combining sterilization processing of 121 ℃ lasting 5 minutes,the optimal formula of compound preservatives were screened out by sense,breaking ratio,the cooking loss ratio,TPA（Texture Profile Analysis）and the total number of bacterial colony analysis.The result show that the effect of keeping fresh is optimal,when 0.5 g/kg dehydrogenation sodium acetate,0.15 g/kg double acetic acid sodium and 4 g/kg compound phosphate are added,the shelf life of fresh corn noodle are effectively extended,it is up to six months.