响应面优化鲜湿薯粉中复配防腐剂配方

Optimization of the formulation of compound preservatives in fresh wet potato flour using response surface methodology

运用响应面分析法优化复配防腐工艺。本文以菌落总数、抑菌率、质构参数和感官评分为检测指标,在单因素试验的基础上,采用响应面优化进一步确定防腐剂复配效果。结果表明,4个因素影响鲜湿薯粉防腐工艺的主次顺序为乳酸链球菌素>ε-聚赖氨酸盐酸盐=单硬脂酸甘油酯>脱氢乙酸钠。响应面优化最终得到的复合防腐剂最优参数为脱氢乙酸钠0.18‰、乳酸链球菌素0.20‰、聚赖氨酸盐酸盐0.06‰、单硬脂酸甘油酯0.194%。在此条件下,鲜湿薯粉在贮藏15 d后,菌落总数、抑菌率、质构参数、感官评分等各个指标均显著优于空白对照组,说明该复合防腐剂能够明显改善鲜湿薯粉的抑菌作用,具有极好的防腐保鲜效果,以期为鲜食薯粉的工业生产提供一定的理论参考,也为进一步的研究拓展新的方向。

Response surface analysis was utilized to optimize the complex preservative process.Total number of colonies,bacteriostatic rate,texture parameters and sensory scores were selected as evaluation indexes,the efficacy of the preservative formulation was further determined through response surface optimization based on single-factor experiments.The results indicated that the primary and secondary order of influence on the preservation process of fresh wet potato flour were nisin>ε-polylysine hydrochloride=glyceryl monostearate>sodium dehydroacetate.The optimal formula of compound preservatives through response surface optimization was sodium dehydroacetate at 0.18‰,nisin at 0.20‰,ε-polylysine hydrochloride at 0.06‰,and glyceryl monostearate at 0.194%.Under these conditions,after the fresh wet potato flour was stored for 15 days,the total number of colonies,antibacterial rate,texture parameters,sensory scores and other indicators were significantly better than those of the blank control group,demonstrating that the compound preservative could significantly improve the antibacterial action of fresh and wet potato flour,and had excellent preservative and fresh-keeping effect.This study aims to provide a certain theoretical reference for the industrial production of fresh potato powder,and develop a new direction for further research.