复合生物保鲜剂对番茄酱防腐保鲜效果研究

针对现有番茄酱易褐变、营养素丧失、风味降低、微生物侵染等问题,以市售番茄酱为试材,研究生物保鲜剂纳他霉素、乳酸链球菌素复合添加处理在常温贮藏期间番茄酱品质特性的变化规律。结果表明,与未经保鲜剂处理组相比,两种保鲜剂单一或复合使用均有抑菌保鲜效果,其中,Nisin的防腐保鲜效果优于纳他霉素,0.05%纳他霉素+0.05%Nisin复合保鲜剂处理效果最佳,能有效抑制番茄酱的褐变程度,BI抑制率降低36%,延缓Vc、可溶性固形物、番茄红素含量的下降,显著抑制菌落总数的增加,有效维持番茄酱的营养价值。

Study on the Preservative and Fresh-keeping Effect of Compound Biological Preservatives on Ketchup

In view of the problems of browning,nutrient loss,flavor reduction and microbial infection of ketchup,the change rule of quality characteristics of ketchup treated with biological preservatives natamycin and Nisin is studied.The results show that the single or combined use of the two preservatives have antibacterial and fresh-keeping effect compared with the group without preservatives treatment.Among them,the preservative effect of Nisin is better than that of natamycin.The treatment effect of 0.05%natamycin+0.05%Nisin compound preservatives is the best,it could effectively inhibit the browning degree of ketchup,and the inhibition rate of BI is reduced by 36%.The decrease of Vc,soluble solids and lycopene content is delayed,and the increase of the total number of bacterial colony is significantly inhibited and the nutritional value of ketchup is effectively maintained.