天然食品防腐剂对酱油防腐效果研究

研究采用纳他霉素、乳酸链球菌素、茶多酚这三种天然防腐剂复配用于酱油的防腐保鲜。试验以酱油菌落总数变化为指标,通过单因素分析和正交试验,研究了纳他霉素、乳酸链球菌素、茶多酚在传统酿造酱油中的防腐应用情况,确定了适宜的复合配方。通过对试验的相关数据分析,结果表明:在酱油中单添加其中任何一种防腐剂,只能起到部分抑制酱油中微生物的增殖作用,不能达到对酱油的保鲜效果。三者按合适的比例进行复配,利用它们的抑菌互补特性,在保质期1年内可以有效抑制酱油中微生物的增殖,样品达到我国现行酿造酱油的卫生标准。复合配方的最佳方案有两个,其一是乳酸链球菌素0.2g/kg,纳他霉素0.02g/kg,茶多酚0.1g/kg;其二是乳酸链球菌素0.1g/kg,纳他霉素0.02g/kg,茶多酚0.2g/kg。

The study of natural food preservatives on the antiseptic effect of soy sauce

This project uses Natamycin,Nisin,Pyrocatechin with three natural preservative for the Preservation of soy sauce.Experiment with soy sauce as an indicator of changes in the total number of colonies,by univariate analysis and the orthogonal experiment was conducted Natamycin,Nisin,tea polyphenols in soy sauce in the traditional anti-corrosion applications,determine the appropriate compound formulation.Through analysis of test data showed that:a single add in soy sauce as a preservative in any of them,only partially inhibit the proliferation of microorganisms in soy sauce,soy sauce can not be reached for Preservation.Three at the appropriate proportion of compound,complementary use of their antibacterial properties,in one year shelf life can inhibit the proliferation of microorganisms in soy sauce,soy sauce to our current health standards.The best solution to a complex formula two,one is nisin 0.2 g/kg,Natamycin 0.02 g/kg,polyphenols 0.1 g/kg.The second is nisin 0.1 g/kg,Natamycin 0.02 g/kg,polyphenols 0.2 g/kg.