复配防腐剂在蒸蛋糕中的应用研究

摘要

The spoilage bacteria in cake was isolated from the steamed cake,and the strains were used to study the function of common chemical preservatives (sorbic acid potassium,sodium dehydroacetate,sodium propionate,sodium diacetate) and Nisin antibacterial effect,and the best formula for the compound preservatives.The results showed that Nisin could inhibit the growth of bacteria in the steamed cakes better than the chemical preservatives.Dehydrogenated sodium acetate and sodium propionate had better inhibitory effect on mold.Compound preservative (0.2g/kg Nisin,0.25g/kg sodium dehydroacetate,0.3g/kg sodium propionate) can effectively inhibit the growth and proliferation of bacterial and prolong the shelf-life of steamed cake.%从蒸蛋糕中分离出腐败菌,以分离的腐败菌为供试菌,研究了常用化学防腐剂(山梨酸钾、脱氢乙酸钠、丙酸钠、双乙酸钠)和乳酸链球菌素的抑菌效果并进行配方优化.结果表明:乳酸链球菌素较化学防腐剂能够更好的抑制蒸蛋糕中细菌的生长;脱氢乙酸钠、丙酸钠对霉菌有较好的抑制作用;复配防腐剂(0.2g/kg乳酸链球菌素、0.25g/kgg脱氢乙酸钠、0.3g/kg丙酸钠)能够有效的抑制蒸蛋糕中腐败微生物的生长繁殖,延长产品的保质期.