发布时间：2015-04-01 来源：人大经济论坛

食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1 绪论1 1.1 研究的背景和意义1 1.2 主要任务与目标2 1.2.1 保鲜剂的选择和配比2 1.2.2 生物保鲜剂活性保留问题2 1.2.3 微生物检验2 1.3 保鲜剂的特性和抑菌作用2 1.3.1 聚赖氨酸（polylysine）2 1.3.2 纳他霉素（natamycin）3 1.4 本章小结3 2 实验部分4 2.1 实验材料4 2.2 实验设备4 2.2.1 仪器4 2.2.2 其他设备4 2.3 实验方法4 2.3.1 实验方案的选择4 2.3.2 工艺流程4 2.3.3 实验步骤4 2.3.4 实验设计与分组6 2.3.5 微生物检验7 2.4 本章小结9 3 结果与讨论10 3.1 牛肉干检测商业标准10 3.1.1 感官要求10 3.1.2 微生物指标10 3.2 牛肉干最佳复合保鲜剂配比的确定10 3.2.1 (I)组菌落检测结果10 3.2.2 (II)组菌落检测结果12 3.3 结论12 3.4 本章小结13 4 总结与展望14 致谢16 参考文献17 摘要： 为保持食品的新鲜度，防止食品的腐败变质，从而达到延长食品货架期的目的，常常在食品中添加防腐剂。而目前大多使用的化学防腐剂对食品的抑菌程度各不相同，且存在安全隐患。随着对化学合成食品防腐剂安全认识的提高，低毒、高效、广谱及经济实用的生物食品防腐剂的研究和开发，愈来愈受到人们的关注。为了了解生物食品防腐剂在肉制品中的应用，我们以牛肉干为实验对象。但由于牛肉干在贮藏过程中的污染菌群十分复杂，因此，需要通过保鲜剂的复配来达到协同增效的作用。本实验的主要任务就是研究聚赖氨酸（polylysine）、纳他霉素（natamycin）的应用特性，通过实验研究它们的抑菌效果，确定最佳配比方案。结果表明，从抑菌效果和经济多方面考虑，当聚赖氨酸和纳他霉素的添加量分别为0.4g/kg，0.02g/kg时，在已有的实验数据中是最佳方案，产品感官质量优良，储藏期长，风味不受影响。 关键词：聚赖氨酸；纳他霉素；复合防腐剂；最佳配比 Abstract: In order to maintain food freshness, prevents the corruption and deterioration of the food, achieved the goal of lengthens the food shelf life,ofen used preservatives in food. But at present most chemistry preservatives we used is various to food bacteriostasis degree, also existence security trouble. Along with the people to the chemical synthesis food antiseptic safe understanding enhancement, low poisonous, is highly effective, widely and the economy practical organic food preservatives research and the development, will certainly to receive people's attention increasingly. In order to understand the organic presevatives in meat product application, We take the dried beef as the research object. But for the pollution bacteriacolony is extremely complex while dried beef is storing, we need combined-preservative to reach the effect of cooperation and strengthen. this practice mainly stady the Application characteristic of polylysine、natamycin, analyse the outcome of bacteriostasis through experiment，Ascertain the best matching ratio scheme. Take the cost and bacterium’s controllable in consideration,the results show that poly-L-lysine and Natamycin content was 0.4g/kg and 0.02g/kg in the experimental data which is the best option, it makes the products good quality and long shelf life. Key words: Polylysine; Natamycin; Compoumd preservation; The best option