食品与发酵工业2024，Vol.50Issue(24)：238-247,10.DOI:10.13995/j.cnki.11-1802/ts.038562
紫米蛋糕复配抑菌剂的优选及其挥发性风味研究
Optimization of a compound preservative for purple rice cake and its volatile flavor study
摘要
Abstract
Purple rice cake is rich in nutrients and has a unique flavor,but its short shelf life limits its circulation and sales.To ex-tend its shelf-life,this study isolated and identified dominant spoilage bacteria and fungi from purple rice cake,and investigated the effica-cy of bacteriostatic agents on spoilage bacteria and fungi by measuring diameters of inhibition zones,the minimum inhibitory concentration value,fractional inhibitory concentration index,and growth curves.The formula of the compound preservative was optimized by the re-sponse surface method and studied the changes in the anthocyanin content and the volatile flavor of purple rice cake during the storage pe-riod.Results showed that the spoilage purple rice cake contained two strains of dominant spoilage bacteria and three strains of spoilage fun-gi,namely Bacillus amyloliquefaciens,Bacillus licheniformis,Cladosporium sp.,Aspergillus versicolor,and Penicillium glabrum.The anti-bacterial effect of four preservatives against five dominant spoilage bacteria and fungi was evaluated and it was found that the inhibition zone diameters of ε-polylysine and potassium sorbate were＞20 mm,which indicated good antibacterial effects.The fractional inhibitory concentration index of ε-polylysine and potassium sorbate on 5 dominant spoilage strains were＜1 and could inhibit the growth of bacteria and fungi better and delayed the logarithmic phase,which indicated a strong synergistic effect.Besides,the study found that lowering the pH could improve the inhibitory effectiveness of bacteriostatic agents.The optimum formula of compound preservative was ε-polylysine 0.045 g/kg,potassium sorbate 0.93 g/kg and citric acid 4.67 g/kg,which the shelf life of the purple rice cake could be extended to 30 days at room temperature,and maintained the content of anthocyanin and a good volatile flavor.This study is of great significance in pro-longing the shelf life and circulation of purple rice cake.关键词
紫米蛋糕/分离鉴定/ε-聚赖氨酸/山梨酸钾/复配抑菌剂/电子鼻Key words
purple rice cake/isolation and identification/ε-polylysine/potassium sorbate/compound preservative/electronic nose引用本文复制引用
杜卉妍,叶谨诚,陈丹婷,郑经绍,黄苇..紫米蛋糕复配抑菌剂的优选及其挥发性风味研究[J].食品与发酵工业,2024,50(24):238-247,10.基金项目
2022年"丝苗米优势特色产业集群"(粤农农函(2022)840号) （粤农农函(2022）
2020年省级现代农业产业园项目"云浮市新兴县丝苗米产业园"(粤农农函(2020)515号) （粤农农函(2020）
