天然保鲜剂在面包保藏中的应用

Application of Natural Preservatives in Bread Preservation

面包因为营养丰富,所以易受微生物污染而霉变。采用单因素试验和正交试验方法,以微生物评价和感官评价为指标,研究了溶菌酶、茶多酚、纳他霉素和鱼精蛋白等天然保鲜剂对面包的保鲜效果,并进行复配优化处理。结果表明:溶菌酶、茶多酚、纳他霉素和鱼精蛋白等对面包中的微生物均有一定的抑制作用,但效果存在差异。以面粉计,四种保鲜剂复配的最佳添加量为:溶菌酶添加量0.12%、茶多酚添加量0.11%、纳他霉素添加量0.08%、鱼精蛋白添加量0.15%。通过保温加速货架期预测试验发现:面包在37℃贮藏时可保存7 d,在25℃贮藏时的货架期约17 d。

Bread was easy to be contaminated and going mouldy,because of its rich nutritions.By single test and orthogonal test methods,the effects of natural preservatives such as lysozyme,tea polyphenol,natamycin and protamine on bread quality were investigated,with microbial evaluation and sensory evaluation index,and the complex optimization was carried out.The results showed that lysozyme,tea polyphenols,natamycin and protamine had certain inhibitory effects on microorganism in bread,but these effects were different.Based on the wheat flour,the optimal amount of the four preservatives was lysozyme0.12%,tea polyphenol 0.11%,natamycin 0.08%and protamine 0.15%.Under this condition,the thermal accelerated shelf life predication test showed that bread could be stored 7 d at 37℃,and its shelf life was 17 d at 25℃.