摘要
通过单因素试验和正交试验,确定了聚赖氨酸在玉米汁饮料中的最大使用量、最佳使用量,并确定了在玉米汁饮料中与聚赖氨酸组合的最佳制剂以及复配防腐剂的最佳配方。试验结果为:玉米汁饮料中使用聚赖氨酸的最大范围是0.02%;玉米汁饮料中单独使用聚赖氨酸的最适量为0.003%;玉米汁饮料添加最适聚赖氨酸浓度为0.003%,甘氨酸浓度为0.5%;防腐剂复配最佳组合为0.003%聚赖氨酸、0.5%甘氨酸、0.05%山梨酸钾、0.03%双乙酸钠、0%Nisin、0.003%ED-TA。在玉米汁饮料中添加上述制剂,保鲜期可达到6d。
Through single-factor and orthogonal experiments,the maximum and optimum dosages of poly-L-lysine in corn juice were determined. In addition,the best preparation combined with poly-L-lysine in corn juice and the optimal formula of compounded preservative were identified. The results were as follows： the maximum and optimum dosages of poly-L-lysine in corn juice were 0.02% and 0.003%, respectively; the most appropriate concentrations of poly-L-lysine and glycine were 0.003% and 0.5%, respectively; and the best compounded preservative consisted of 0.003% poly-L-lysine, 0.5% glycine, 0.05% potassium sorbate, 0.03% sodium diacetate,0% Nisin, and 0.003% EDTA. Corn juice with the addition of this preparation could kept fresh for up to 6d.
出处
《饮料工业》
2008年第7期30-34,共5页
Beverage Industry
