摘要
本研究以番茄火锅底料品质稳定性为研究对象,以色泽a值、DPPH自由基清除能力和菌落总数为评价指标,利用单因素试验结合Box-Benhnken试验设计对番茄底料护色、抗氧化和防腐技术进行响应面优化。结果显示:生物护色剂D-异抗坏血酸钠、天然抗氧化剂茶多酚和生物防腐剂乳酸链球菌素对响应值的影响显著,番茄底料中的最佳添加配比为:D-异抗坏血酸钠1.64g/kg、茶多酚0.07g/kg、乳酸链球菌素0.15g/kg,在此条件下样品在37℃培养箱贮藏30天后的色泽a值平均值为13.33、DPPH自由基清除率平均值为98.04%、菌落总数平均值为110CFU/g,与预测数值相符。
In this study,the stability of tomato based hot pot seasoning was studied using color value,DPPH free radical scavenging ability and the total number of colonies as indexes. Single factor test combined with Box-Benhnken test design were applied to optimize the color protection,anti-oxidation and anti-corrosion of the seasoning. The results showed that biological color retention agent D-isoascorbate sodium,natural antioxidant tea polyphenols and biological preservative nisin had significant effect on the response value. The best ratio in the tomato based seasoning was :D-isoascorbic acid Sodium 1.64g/kg,tea polyphenol 0.07g/kg,and nisin 0.15g/kg. Under these conditions,the average color value was 13.33 after 30 days storage at 37℃ incubator. The average DPPH free radical scavenging rate was 98.04%,and average of the total number of colonies was 110CFU/g,which was consistent with the predicted value.
作者
吴茜
张任虎
孙文佳
漆家菊
胡海洋
王新惠
周崇禅
WU Qian;ZHANG Renhu;SUN Wenjia;QI Jiaju;HU Haiyang;WANG Xinhui;ZHOU Chongchan(Sichuan New Hope Flavor Industry Co.,Ltd.,Chengdu 611732;Chengdu Jinfu Monkey Food Co.,Ltd.,Chengdu 611732;College of Food and Bioengineering,Chengdu University,Chengdu 610106)
出处
《中国食品添加剂》
CAS
北大核心
2022年第9期96-103,共8页
China Food Additives
基金
国家自然科学面上项目(31772093)。
关键词
番茄火锅底料
添加剂
护色
防腐
抗氧化
响应面
tomato based hot pot material
additive
color protection
anti-corruption
anti-oxidation
response surface
