63工艺技术《食品工业》2023年第44卷第1期复配生物防腐剂对面包防腐效果王雅妮1，孙畅1，赵汉青2，魏孝宇3，郑朝显3，袁怀波1*1.合肥工业大学食品与生物工程学院（合肥230601）；2.安庆师范大学资源环境学院（安庆246133）；3.安徽麦吉食品有限公司（阜阳236000）摘要为延长面包的货架期,通过添加生物防腐剂来改善面包的霉变情况,并通过单因素体外抑菌试验和响应面抑菌试验对面包的生物防腐剂进行复配研究。结果表明,复配生物防腐剂的优化配方为ε-聚赖氨酸0.056g/kg,纳他霉素0.063g/kg,乳酸链球菌素0.104g/kg。分别经过48h和5d,测定菌落总数和霉菌数,菌落总数为100±0CFU/g,符合国家标准,且未检出霉菌。添加复配防腐剂配方的面包抑菌效果良好。关键词面包;乳酸链球菌素;纳他霉素;ε-聚赖氨酸ThePreservativeEffectofCompoundBiologicalPreservativesonBreadWANGYani1,SUNChang1,ZHAOHanqing2,WEIXiaoyu3,ZHENGChaoxian3,YUANHuaibo1*1.CollegeofFoodandBiologicalEngineering,HefeiUniversityofTechnology(Hefei230601);2.CollegeofResourcesandEnvironment,AnqingNormalUniversity(Anqing246133);3.AnhuiMaijiFoodCo.,Ltd.(Fuyang236000)AbstractInordertoprolongtheshelflifeofbread,biologicalpreservativesareaddedtoimprovethemildewofbread.Thecombinationofbiologicalpreservativesinbreadisstudiedbysinglefactorinvitroantibacterialtestandresponsesurfaceantibacterialtest.Theresultsshowthattheoptimalformulaofcompoundbiologicalpreservativesis0.056g/kgε-polylysine,0.063g/kgnatamycinand0.104g/kglactostreptococcin.After48hand5d,respectively,thetotalnumberofcoloniesandmoldsaredetermined.Thetotalnumberofcoloniesis100±0CFU/g,whichmeetsthenationalstandard,andnomoldisdetected.Thebreadwithcompoundpreservativeformulahasgoodantibacterialeffect.Keywordsbread;nisin;natamycin;ε-poly-l-lysine面包生产工艺流程包括面团调制、发酵、搓圆、整型、二次发酵、烘烤[1]。面包的水分活度高，pH呈酸性，碳水和蛋白含量较高，在贮存过程中容易产生微生物，受霉菌污染[2-4]。向面包等烘焙制品中添加国标要求。3结论与展望3.1结论通过控制变量、对比试验寻找八角茴香露酒的最佳配方比例，在100mL混合酒中八角茴香油、薄荷脑、陈皮提取液、花椒提取液、肉豆蔻油水混合物的添加量为0.03mL，0.025g，3mL，1mL和0.4mL时配比...
