天然保鲜剂对食品保鲜作用的研究与应用

Study and Application of Natural Preservative on Food Preservation

为进一步探究天然保鲜剂对食品保鲜的作用,本文选择溶菌酶、茶多酚、纳他霉素和鱼精蛋白这4种天然保鲜剂对面包的保鲜效果进行研究试验,测定其菌落总数和感官评分。研究结果表明,这4种天然保鲜剂对面包均有较好的保鲜作用,但保鲜效果存在一定差异。为了更好地促进天然保鲜剂在食品保鲜中的应用,通过复配试验,得出最佳保鲜方案,即溶菌酶添加量为0.12%、茶多酚添加量为0.11%、纳他霉素添加量为0.08%及鱼精蛋白添加量为0.15%。

In order to further explore the effects of natural preservatives on food preservation,this paper selected lysozyme,tea polyphenols,natamycin and protamine as four natural preservatives to study the effects of bread preservation,and measured the total number of bacteria and sensory score.The results showed that these four natural preservatives had good preservation effect on bread,However,there are some differences in the preservation effect In orderto better promote the application of natural preservatives in food preservation,the best preservation scheme is obtained through the compound test,that is,the addition of lysozyme is 0.12%,tea polyphenols is 0.11 %,natamycin is 0.08% and protamine is 0.15%.