中国食品添加剂2024，Vol.35Issue(10)：36-46,11.DOI:10.19804/j.issn1006-2513.2024.10.005
响应面优化鲜湿薯粉中复配防腐剂配方
Optimization of the formulation of compound preservatives in fresh wet potato flour using response surface methodology
蔡琼 1彭荣 2张杰 2李小琴 1向迎春2
作者信息
- 1. 重庆市计量质量检测研究院,重庆 401121
- 2. 重庆工商大学环境与资源学院,重庆 400067
- 折叠
摘要
Abstract
Response surface analysis was utilized to optimize the complex preservative process.Total number of colonies,bacteriostatic rate,texture parameters and sensory scores were selected as evaluation indexes,the efficacy of the preservative formulation was further determined through response surface optimization based on single-factor experiments.The results indicated that the primary and secondary order of influence on the preservation process of fresh wet potato flour were nisin＞ε-polylysine hydrochloride=glyceryl monostearate＞sodium dehydroacetate.The optimal formula of compound preservatives through response surface optimization was sodium dehydroacetate at 0.18‰,nisin at 0.20‰,ε-polylysine hydrochloride at 0.06‰,and glyceryl monostearate at 0.194%.Under these conditions,after the fresh wet potato flour was stored for 15 days,the total number of colonies,antibacterial rate,texture parameters,sensory scores and other indicators were significantly better than those of the blank control group,demonstrating that the compound preservative could significantly improve the antibacterial action of fresh and wet potato flour,and had excellent preservative and fresh-keeping effect.This study aims to provide a certain theoretical reference for the industrial production of fresh potato powder,and develop a new direction for further research.关键词
鲜湿薯粉/复配防腐剂/抑菌效果/响应面优化Key words
fresh wet potato flour/compound preservative/inhibition effect/response surface optimization分类
轻工纺织引用本文复制引用
蔡琼,彭荣,张杰,李小琴,向迎春..响应面优化鲜湿薯粉中复配防腐剂配方[J].中国食品添加剂,2024,35(10):36-46,11.
