食品与发酵工业 >

2024 , Vol. 50 >Issue 24: 238 - 247

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038562

研究报告

紫米蛋糕复配抑菌剂的优选及其挥发性风味研究

  • 杜卉妍 ,
  • 叶谨诚 ,
  • 陈丹婷 ,
  • 郑经绍 ,
  • 黄苇
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  • 1(华南农业大学 食品学院,广东 广州,510642)
    2(云浮市新兴微丰紫米研究院,广东 云浮,527434)
第一作者:硕士研究生(黄苇教授为通信作者,E-mail:weihscau@163.com)

收稿日期: 2024-01-11

  修回日期: 2024-02-07

  网络出版日期: 2024-12-30

基金资助

2022 年“丝苗米优势特色产业集群”(粤农农函(2022)840 号);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)

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Optimization of a compound preservative for purple rice cake and its volatile flavor study

  • DU Huiyan ,
  • YE Jincheng ,
  • CHEN Danting ,
  • ZHENG Jingshao ,
  • HUANG Wei
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  • 1(College of Food, South China Agricultural University, Guangzhou 510642, China)
    2(Yunfu Xinxing Weifeng Purple Rice Research Institute, Yunfu 527434, China)

Received date: 2024-01-11

  Revised date: 2024-02-07

  Online published: 2024-12-30

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摘要

紫米蛋糕营养丰富且风味独特,但货架期极短,不利于产品的流通与销售。为了延长紫米蛋糕的货架期,该文对其优势腐败菌株进行分离鉴定,通过抑菌圈大小、最小抑菌浓度、部分抑菌浓度指数和菌株生长曲线研究抑菌剂的效果,利用响应面优化复配抑菌剂的配比,研究紫米蛋糕贮藏期间花色含量变化和结合电子鼻研究挥发性风味的变化。结果表明,紫米蛋糕中的腐败菌含优势腐败细菌2株和腐败真菌3株,分别为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、地衣芽孢杆菌(Bacillus licheniformis)、球孢枝孢霉(Cladosporium sp.)、杂色曲霉(Aspergillus versicolor)和光滑青霉(Penicillium glabrum);该文评价了4种抑菌剂对5株优势腐败菌株的抑菌效力,发现ε-聚赖氨酸和山梨酸钾的抑菌圈直径均＞20 mm,说明两者抑菌效果良好。两者复配使用部分抑菌浓度指数<1,能更好抑制菌体生长和延迟对数生长期,表明具有协同增效作用强;实验证实降低pH值能提高抑菌剂的抑菌效力。复配抑菌剂的最优配比为:ε-聚赖氨酸 0.045 g/kg、山梨酸钾 0.93 g/kg和柠檬酸4.67 g/kg,使用此配方在常温条件下可将紫米蛋糕货架期延长至30 d,并能保持紫米蛋糕中花色苷含量和良好的挥发性风味,对紫米蛋糕的防腐与流通有重要意义。

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

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.038562

Abstract

Purple rice cake is rich in nutrients and has a unique flavor, but its short shelf life limits its circulation and sales.To extend its shelf-life, this study isolated and identified dominant spoilage bacteria and fungi from purple rice cake, and investigated the efficacy 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 response surface method and studied the changes in the anthocyanin content and the volatile flavor of purple rice cake during the storage period.Results showed that the spoilage purple rice cake contained two strains of dominant spoilage bacteria and three strains of spoilage fungi, namely Bacillus amyloliquefaciens, Bacillus licheniformis, Cladosporium sp., Aspergillus versicolor, and Penicillium glabrum.The antibacterial 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 prolonging the shelf life and circulation of purple rice cake.

Key words： purple rice cake; isolation and identification; ε-polylysine; potassium sorbate; compound preservative; electronic nose

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