纳他霉素在蛋糕表面防腐保鲜中的应用研究

Application of natamycin in cake surface preservation

纳他霉素作为一种天然的新型食品防腐剂,对烘焙食品中的真菌具有高效而安全的抑菌作用。该研究采用不同浓度的纳他霉素对蛋糕表面进行防腐处理,探究了纳他霉素在蛋糕贮藏保鲜中的抑菌效果和作用。通过与糕点类食品中最常见的其他3种防腐剂进行比对,进一步研究了纳他霉素与山梨酸钾在蛋糕表面处理的复合防腐作用。结果表明,300~400 mg/kg的纳他霉素对蛋糕的抑菌防腐效果最佳,而喷洒质量分数为0.4 g/kg的纳他霉素与8 g/kg的山梨酸钾复配液可以将蛋糕保质期延长至10 d以上。通过对实际生产应用的成本分析,纳他霉素与山梨酸钾在蛋糕中的复配使用,既节约成本,又能有效的抑制蛋糕中细菌和霉菌的生长。

As a natural,novel food preservative,natamycin has an effective and safe inhibitory effect on fungi in baking foods.Different concentrations of natamycin were applied to the cake′s surface preservative treatment,and natamycin′s antimicrobial effect and function in cake storage and preservation were investigated.To further investigate the optimal ratio of natamycin and potassium sorbate on the surface of the cake,the three most common preservatives in baked goods were chosen for comparison.According to the results,300-400 mg/kg of natamycin has the best microbiological inhibition in cakes.The solution of natamycin with concentration of 0.4 g/kg and potassium sorbate with concentration of 8 g/kg can increase the cake′s shelf life to over ten days.Actual production and application cost analysis revealed that compound use of natamycin and potassium sorbate in cakes could result in cost savings,and effective inhibition of bacteria and mold growth.