CAJ | 학술논문

为了有效地抑制真空包装水磨年糕腐败微生物的生长,延长其保质期,首先分离并鉴定真空包装年糕中的腐败微生物;针对该菌种选取相应的保鲜剂,并通过测定单体和复配保鲜剂的最低抑制质量浓度和协同增效作用,确定适用于真空包装年糕的复配保鲜剂.结果表明:导致真空包装年糕腐败的微生物主要为芽孢杆菌属( Bacillus);针对该类微生物的适宜复配保鲜剂配方为 w(单甘油月桂酸酯)∶ w(柠檬酸)∶ w(脱氢醋酸钠)=1∶1∶1;经过实验室和工厂大试检测表明,添加1.5 g/kg该复配物,同时在95℃灭菌60 min ,能将真空包装水磨年糕的保质期由原来在37℃下7 d左右提高到20 d .说明用该配方不仅能有效地延长年糕的保质期,且其品质不会受到影响;单甘油月桂酸酯还可降低年糕的硬度.
위료유효지억제진공포장수마년고부패미생물적생장,연장기보질기,수선분리병감정진공포장년고중적부패미생물;침대해균충선취상응적보선제,병통과측정단체화복배보선제적최저억제질량농도화협동증효작용,학정괄용우진공포장년고적복배보선제.결과표명:도치진공포장년고부패적미생물주요위아포간균속( Bacillus);침대해류미생물적괄의복배보선제배방위 w(단감유월계산지)∶ w(저몽산)∶ w(탈경작산납)=1∶1∶1;경과실험실화공엄대시검측표명,첨가1.5 g/kg해복배물,동시재95℃멸균60 min ,능장진공포장수마년고적보질기유원래재37℃하7 d좌우제고도20 d .설명용해배방불부능유효지연장년고적보질기,차기품질불회수도영향;단감유월계산지환가강저년고적경도.
@@@@Summary Water milled Chinese New Year rice cake ( NYRC ) is a kind of delicious and nutritive Chinese traditional food . But the short shelf life of the NYRC restricts its industrialization development . The purpose of the study is to inhibit the growth of spoilage microorganisms effectively and to extend the shelf life of the vacuum‐packed NYRC . There were four main steps:1) the spoilage microorganisms were separated and characterized from vacuum‐packed NYRC . 2) Six commonly used antibacterial agents were chosen against the spoilage microorganisms , and the minimum inhibitory concentrations ( MIC ) were determined . 3 ) The synergistic effects between glycerol monolaurate ( GML) and other preservatives were measured . 4) In order to investigate application effect of chosen food preservatives , lab and factory testes were taken in NYRC product . The moisture , hardness and colour ( L value) of the vacuum‐packed NYRC were determined . The main results were as follows:1) The spoilage microorganisms which led to corruption of vacuum‐packed NYRC were two kinds of Bacillus . 2) Among the tested preservatives , GML had the lowest MIC which was 32μg/mL . 3 ) There was synergistic effect of GML and sodium dehydroacetate , and the fractional inhibitory concentration index ( FIC I ) was 0 .531 . The compound preservative made up of GML , citric acid and sodium dehydroacetate at the mass ratio of 1∶1∶1 was selected against the Bacillus . 4) Adding the selected compound preservative of 1 .5g/kg could extend the shelf life from about 7 d to 20 d at 37 ℃ . The compound preservative not only had no adverse effect on the moisture and color of NYRC , but also could reduce the hardness efficiently . In NYRC products , the compound preservative shows significantly better effect than the monomer GML . In addition , while prolonging the shelf life of the vacuum‐packed NYRC , the compound preservative had no adverse effect on its quality .