摘要
为解决发酵酸菜保藏及销售过程中易腐败变质问题,试验利用响应面法,以优化选取的脱氢乙酸钠、双乙酸钠、山梨酸钾3种防腐剂为因素,菌落总数为响应值建立回归模型,确定发酵酸菜的最佳防腐剂配方。结果表明在添加脱氢乙酸钠0.016%、双乙酸钠0.266%和山梨酸钾0.032%时,37℃保藏7 d后,发酵酸菜中的菌落总数为5.63×102 cfu/mL,复配防腐剂具有较好的抑菌效果,且该配方下的试验结果与模型拟合程度较好。
Dehydro sodium acetate, sodium diacetate, potassium sorbate were used to optimize an antibacterial formula for pickled vegetable to solve the problem of spoilage during preservation and shelf. In order to find the optimal formula, response surface methodology was developed to optimize total number of colonies as a function of the levels of added ingredients based on a regression model. The results showed that the lowest total number of colonies （5.63 × 102 cfu/mL） for 7-days storage at 37 ℃ was determined when 0.016% of dehydro sodium acetate, 0.266% of sodium diacetate, and 0.032% of potassium sorbate were added to pickled vegetable. The compound preservative has good antibacterial effects, and the experimental data could be well fitted with the established regression model.
出处
《食品工业》
北大核心
2014年第5期86-89,共4页
The Food Industry
基金
大学生创新训练项目
关键词
发酵酸菜
复合防腐剂
响应面法
菌落总数
pickled vegetable
composite preservative
response surface analysis
total number of colonies
