大豆蛋白素肠复配防腐剂的配方研究

Study on formula of compound preservative of soybean protein sausage

从腐败的大豆蛋白素肠中分离获得3株菌落形态不同的腐败菌fb1、fb2、fb3,通过测定山梨酸钾、ε-聚赖氨酸盐酸盐、丙酸钙对不同腐败菌的最小抑菌浓度,初步探究了3种防腐剂对素肠中主要腐败菌的抑制作用。结果显示:山梨酸钾对fb2、fb3的抑制作用明显高于fb1,ε-聚赖氨酸盐酸盐对腐败菌的抑制作用fb1>fb3>fb2,丙酸钙对3种腐败菌的抑菌效果最差,在允许添加的范围内不能够抑制fb3的生长。在此基础上,通过筛选山梨酸钾和ε-聚赖氨酸盐酸盐的不同复配比例,得出0.175mg/g山梨酸钾+0.06mg/gε-聚赖氨酸盐酸盐的防腐剂复配组合,能够将大豆蛋白素肠的货架期延长到120.45d,较单独使用山梨酸钾的93.21d和ε-聚赖氨酸盐酸盐的98.48d有了较大的提高,有效降低了防腐剂的添加量和食品安全风险。

Three spoilage bacteria fb1,fb2 and fb3 with different colony morphology were isolated from spoilage soybean protein sausage.Through the determination of minimum inhibitory concentration of potassium sorbate,ε-polylysine hydrochloride,calcium propionate on different spoilage bacteria,the inhibitory effects of three kinds of preservatives on the main spoilage bacteria insausage were studied.The results showed that the inhibitory effect of potassium sorbate on fb2 and fb3 was significantly higher than that on fb1,and the inhibitory effect ofε-polylysine hydrochloride on spoilage bacteria was fb1>fb3>fb2,and calcium propionate had the worst inhibitory effect on the three spoilage bacteria,the growth of fb3 could not be inhibitedwithin the allowable addition range.On this basis,different proportion of potassium sorbate andε-polylysine hydrochloride were screened,and it was obtained that the preservative combination of 0.175mg/g potassium sorbate and 0.06mg/gε-polylysine hydrochloride could extend the shelf life of soybean protein sausage to 120.45d,compared with 93.21d of potassium sorbate alone and 98.48d ofε-polylysine hydrochloride,it had a greater improvement,and addition amount of preservatives and food safety risk were reduced effectively.