乳酸链球菌素和纳他霉素在月饼保鲜中的应用研究

范文编号:SW088  范文字数:14835,页数:30

乳酸链球菌素和纳他霉素在月饼保鲜中的应用研究——天然防腐剂乳酸链球菌素和纳他霉素的

摘 要：本文介绍了新型的天然保鲜剂乳酸链球菌素（nisin）和纳他霉素(natamycin)的理化性质和苏式蛋黄月饼的生产工艺。研究了乳酸链球菌素和纳他霉素对蛋黄月饼的防腐保鲜效果。对添加不同浓度的乳酸链球菌素和纳他霉素的蛋黄月饼样品在贮存15d，30d，45d天后进行感官检测和微生物实验。实验结果表明，在蛋黄月饼的蛋黄馅中添加浓度为15g/kg+100mg/kg乳酸链球菌素和纳他霉素的复配混合液以及在月饼表皮中添加浓度为300mg/kg的纳他霉素，具有明显的抑菌保鲜效果，可使蛋黄月饼的保质期延长到45天。以解决目前生产厂家所关注的月饼货架期短，尤其是蛋黄月饼难保鲜、保质期短这一实际问题。

APPLICATION OF NISIN AND NATAMYCIN IN THE EGG MOON CAKE
FOR KEEPING FRESH PAESERVATION
——the application of nisin and natamycin
Abstract: Recommend the physical and chemical property of new natural antiseptic nisin and natamycin, recommend production technology of Su type egg mooncake . The preservation technology of egg moon cake combining with the nisin and natamycin was studied. Pass to the egg yolk moon cake sample of different concentrations of nisin and natamycin be storing to save 15 days, 30 days, and 45 days carries on both sense organs examination and microbiology experiment. It was found that nisin and natamycin as 15g/kg+100mg/kg were good preservatives to egg yolk, while the surface of the moon cake contained natamycin of 300mg/kg could keep good quality during the period preservation. So they can be used to extend the shelf life of egg moon cake and the egg moon cake can be preserved for 45d. in order to resolve the real issues that current manufacturers of concern to the short shelf life of cakes. Especially, the difficultity preservation and the short shelf life of moon cake.
关键词：乳酸链球菌素；纳他霉素；月饼；保鲜

Key words: moon cake; preservation; nisin; natamycin

目录
中文摘要 I
英文摘要 II
目录 III
1. 绪论………………………………………………………………………………… 1
 1.1 乳酸链球菌素（nisin）……………………………………………………2
 1.2 纳他霉素（Natamycin）……………………………………………………4
2.实验部分 ………………………………………………………………………………7
 2.1 月饼生产流程 ………………………………………………………………7
 2.2 乳酸链球菌素和纳他霉素的添加 …………………………………………7
 2.3 主要实验试剂 ………………………………………………………………9
 2.4 主要实验设备 ………………………………………………………………9
      2.5 实验方法 ……………………………………………………………………10
3.实验结果和讨论 ………………………………………………………………………11
 3.5 小结 …………………………………………………………………………15
4.总结与展望 ……………………………………………………………………………16
致谢 ………………………………………………………………………………………17
参考文献 …………………………………………………………………………………18

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