复合防腐剂延长豆腐保质期的研究.docVIP

复合防腐剂延长豆腐保质期的研究 摘 要 本文针对豆腐的主要腐败菌，采用了添加双乙酸钠、乳酸链球菌素、山梨酸钾及复配型防腐剂进行处理，通过不同贮藏期对豆腐微生物指标的测定，研究单一型、复合型防腐剂对豆腐防腐效果的影响。单因素实验结果为，山梨酸钾用量为0.60g∕kg时抑菌效果较好，双乙酸钠用量为0.60g∕kg时抑菌效果较好，乳酸链球菌素用量为0.16g∕kg时抑菌效果较好。正交试验结果表明：选择0.50g∕kg的双乙酸钠,0.70g∕kg的山梨酸钾,0.17g∕kg的乳酸链球菌素作为复配型防腐剂的最佳添加配比时，能显著抑制豆腐中的微生物的生长。山梨酸钾、双乙酸钠、乳酸链球菌素对抑菌效果影响的关系为：山梨酸钾〉双乙酸钠〉乳酸链球菌素。复合防腐剂的应用意义在于，各种防腐剂之间的增效或协同作用与增加或相加效应，弥补了单一防腐剂的不足。对于我们以后的生活中复合防腐剂的使用会更加广泛。 关键词：豆腐；复合防腐剂；保质期 Composite preservatives to extend the shelf-life study of tofu Abstract This paper added sodium diacetate, nisin, sorbic acid and compound preservatives to deal with the main spoilage organisms of tofu. By determining on microbiological indicators of the of tofu in different storage periods, studying a single type, complex type of preservatives on the corrosion effect of tofu. The results of single factor experiment are: when added 0.60g/kg potassium sorbate, the effect on antimicrobial is better, the amount of sodium diacetate is 0.60g/kg, the effect on antimicrobial is better, when Nisin is 0.16g∕kg, the effect on antimicrobial is better. The results of orthogonal test showed that Tofu can significantly inhibit the growth of microorganismthe when elected the amount of 0.50g/kg diacetate, 0.70g/kg of potassium sorbate, 0.17g/kg of nisin as the best add-type ratio of preservative mixture. The effect relationship among Potassium sorbate, sodium diacetate and nisin inhibitory is: Sorbic acid potassium sodium diacetate nisin. Application of preservative compound is that Synergies between the various preservatives or synergistic or additive effect make up the lack of a single preservative. compound preservatives will be more extensive for our later life. Key words： Tofu；compound preservative；Shelf-life目录…………………………………………………ⅰ Abstract………………………………………………………………………………………ⅱ 第1章 绪论……………………………………………………………………………………1 1.1 选题的背景……………………………………………………………………1 1.1.1 豆腐简介………………………………………………………………………1 1.1.2 豆腐的腐败及抑菌………………………………………………………………1 1.2 选题的目的和意义…………………………………………