【摘要】 为延长面包的货架期,通过添加生物防腐剂来改善面包的霉变情况,并通过单因素体外抑菌试验和响应面抑菌试验对面包的生物防腐剂进行复配研究。结果表明,复配生物防腐剂的优化配方为ε-聚赖氨酸0.056 g/kg,纳他霉素0.063 g/kg,乳酸链球菌素0.104 g/kg。分别经过48 h和5 d,测定菌落总数和霉菌数,菌落总数为100±0 CFU/g,符合国家标准,且未检出霉菌。添加复配防腐剂配方的面包抑菌效果良好。更多还原

【Abstract】 In order to prolong the shelf life of bread, biological preservatives are added to improve the mildew of bread. The combination of biological preservatives in bread is studied by single factor in vitro antibacterial test and response surface antibacterial test. The results show that the optimal formula of compound biological preservatives is 0.056 g/kg ε-polylysine,0.063 g/kg natamycin and 0.104 g/kg lactostreptococcin. After 48 h and 5 d, respectively, the total number of colonies and molds are determined. The total number of colonies is 100 ± 0 CFU/g, which meets the national standard, and no mold is detected. The bread with compound preservative formula has good antibacterial effect.更多还原