聚赖氨酸在牛肉干中的应用

范文编号:SP096  范文字数:9560,页数:17

摘要： 为保持食品的新鲜度，防止食品的腐败变质，从而达到延长食品货架期的目的，常常在食品中添加防腐剂。而目前大多使用的化学防腐剂对食品的抑菌程度各不相同，且存在安全隐患。随着对化学合成食品防腐剂安全认识的提高，低毒、高效、广谱及经济实用的生物食品防腐剂的研究和开发，愈来愈受到人们的关注。为了了解生物食品防腐剂在肉制品中的应用，我们以牛肉干为实验对象。但由于牛肉干在贮藏过程中的污染菌群十分复杂，因此，需要通过保鲜剂的复配来达到协同增效的作用。本实验的主要任务就是研究聚赖氨酸（polylysine）、纳他霉素（natamycin）的应用特性，通过实验研究它们的抑菌效果，确定最佳配比方案。结果表明，从抑菌效果和经济多方面考虑，当聚赖氨酸和纳他霉素的添加量分别为0.4g/kg，0.02g/kg时，在已有的实验数据中是最佳方案，产品感官质量优良，储藏期长，风味不受影响。

关键词：聚赖氨酸；纳他霉素；复合防腐剂；最佳配比

Abstract: In order to maintain food freshness, prevents the corruption and deterioration of the food, achieved the goal of lengthens the food shelf life,ofen used preservatives in food. But at present most chemistry preservatives we used is various to food bacteriostasis degree, also existence security trouble. Along with the people to the chemical synthesis food antiseptic safe understanding enhancement, low poisonous, is highly effective, widely and the economy practical organic food preservatives research and the development, will certainly to receive people's attention increasingly. In order to understand the organic presevatives in meat product application, We take the dried beef as the research object. But for the pollution bacteriacolony is extremely complex while dried beef is storing, we need combined-preservative to reach the effect of cooperation and strengthen. this practice mainly stady the Application characteristic of polylysine、natamycin, analyse the outcome of bacteriostasis through experiment，Ascertain the best matching ratio scheme. Take the cost and bacterium’s controllable in consideration,the results show that poly-L-lysine and Natamycin content was 0.4g/kg and 0.02g/kg in the experimental data which is the best option, it makes the products good quality and long shelf life.
Key words: Polylysine; Natamycin; Compoumd preservation; The best option

目 录
中文摘要 I
英文摘要 II
目录 III
1  绪论 1
1.1 研究的背景和意义 1
1.2 主要任务与目标 2
1.2.1 保鲜剂的选择和配比 2
1.2.2 生物保鲜剂活性保留问题 2
1.2.3 微生物检验 2
1.3 保鲜剂的特性和抑菌作用 2
1.3.1 聚赖氨酸（polylysine） 2
1.3.2 纳他霉素（natamycin） 3
1.4 本章小结 3
2  实验部分 4
2.1 实验材料 4
2.2 实验设备 4
2.2.1 仪器 4
2.2.2 其他设备 4
2.3 实验方法 4
2.3.1 实验方案的选择 4
2.3.2 工艺流程 4
2.3.3 实验步骤 4
2.3.4 实验设计与分组 6
2.3.5 微生物检验 7
2.4 本章小结 9
3 结果与讨论 10

 3.1 牛肉干检测商业标准 10
3.1.1 感官要求 10
3.1.2 微生物指标 10
3.2 牛肉干最佳复合保鲜剂配比的确定 10
3.2.1 (I)组菌落检测结果 10
3.2.2 (II)组菌落检测结果 12
3.3 结论 12
3.4 本章小结 13
4  总结与展望 14
致谢 16
参考文献 17

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