生物源保鲜剂对蛋糕保鲜效果研究

为提高蛋糕的食用安全性，选用3种生物源保鲜剂（ε-聚赖氨酸、乳酸链球菌素、纳他霉素）来延长蛋糕的保质期。以戚风蛋糕为研究对象，通过单因素试验考察ε-聚赖氨酸、乳酸链球菌素、纳他霉素单独使用时的保鲜效果，通过响应面试验优化3种防腐剂共同使用时的最佳使用量，并与蛋糕中常用的山梨酸钾、脱氢乙酸钠做效果对比。结果表明：单独使用时，纳他霉素、ε-聚赖氨酸可显著降低蛋糕的霉菌总数，乳酸链球菌素、ε-聚赖氨酸可显著降低蛋糕的菌落总数；三者共同使用时的最佳用量为：加入0.106 g/kg ε-聚赖氨酸，外喷0.108 g/L乳酸链球菌素、0.114 g/L纳他霉素。三者配合使用，可显著延长蛋糕保质期，使蛋糕在37℃下的保质期由原来的2 d延长至5 d，效果优于山梨酸钾、脱氢乙酸钠。该研究为生物源保鲜剂在蛋糕中的应用提供了一定的理论参考，为蛋糕的防腐保鲜开拓了新途径。

Study on Effects of Biological Preservatives on Cake

In this study, three kinds of biological preservatives (?-polylysine, nisin, natamycin) were selected to extend the shelf life of cake, in order to improve the edible safety. The preservation effects of ?-polylysine, nisin and natamycin used alone on chiffon cake were investigated by single factor tests, and the optimal amounts of three preservatives used together were obtained by response surface test design, and the preservation effects were compared with that of potassium sorbate and sodium dehydroacetate commonly used in cake. Results showed that independently used natamycin and ?-polylysine could significantly reduce the total number of mold in cake, nisin and ?-polylysine could remarkably decrease the total number of colonies in cake when used alone. The optimal dosages of the three kinds of preservatives used together were determined as follows: ?-polylysine addition of 0.106 g/kg, nisin spraying of 0.108 g/L, and natamycin spraying of 0.114 g/L. The combination could significantly extend the shelf life of cake from 2 days to 5 days at 37 ℃, and the combination showed superior fresh-keeping effects compared with potassium sorbate and sodium dehydroacetate. This study could provide a certain theoretical reference for the applications of biological preservatives in cake, and open a new way for the preservation of cake.