Application of nisin in preservative preservation of cakes
Food Business Network News There are many kinds of cakes, the flavor is delicious, and the food is convenient, which is very popular among consumers. However, the confectionery foods have high moisture content and rich nutrition, which is suitable for the growth and reproduction of microorganisms. It is easy to cause the microbes of cakes, especially cold-processed confections, to exceed the standard because the production materials do not meet the quality standards, the sterilization process is not thorough during the production process, and the secondary pollution before packaging. Microorganisms that contaminate pastries are mainly molds and bacteria. Studies have shown that Aspergillus and Penicillium are the dominant bacteria in spoilage molds in pastries. The bacteria contaminated in baked goods are mainly Staphylococcus, Leuconostoc, and Bacillus. Spoilage microorganisms contaminated with confectionery are generally parasitic in raw materials, mixing tools, dough residue, operators and air, and spores produced by some bacilli have extremely high heat resistance. For example, spores produced by Mycobacterium faecalis can withstand temperatures above 140 °C. High temperature. In normal baking, the temperature of the pastry and the bread heart is generally below 100 ° C, and the moisture content of the pastry and the bread heart is high. As long as the temperature is suitable, the spores are easily propagated, resulting in spoilage and spoilage. Although the production process of cakes needs to be baked at a high temperature, it can effectively kill microorganisms in the raw materials, but the potential harm caused by microorganisms cannot be ignored in the process of cooling, filling, packaging and commercial circulation after the products are discharged. At present, most of the chemical preservatives allowed in cakes in GB2760-2014 have a good inhibitory effect on molds and yeasts, but not on bacteria present in cakes, especially Gram-positive bacilli and Bacillus. The inhibitory effect, which also caused the problem of the total number of colonies in the pastry exceeded. At the same time, chemical preservatives also pose a certain threat to human health, and the development and application of natural food preservatives is very necessary.
Nisin is a peptide produced by Streptococcus faecalis. It is a highly effective, non-toxic, safe, non-toxic and side-effect natural food preservative. It can effectively inhibit or kill Gram's causing food spoilage. Positive bacteria, such as Staphylococcus, Streptococcus, Lactobacillus and Micrococcus, have significant inhibitory effects on most Clostridium and Bacillus sp. and their spores. Studies have shown that Staphylococcus aureus is most sensitive to nisin, the critical growth mass concentration is 0.125mg/ml, the critical growth mass concentration of calcium propionate is 5.67mg/ml, and the critical growth mass concentration of potassium sorbate is the highest. 10 mg/ml.
Taking the application of nisin in steamed cake preservation as an example, different concentrations of nisin were added in the dough phase of steamed cake. The results showed that nisin can effectively inhibit the growth of microorganisms in steamed cake. Compared with the steamed cake without added preservative, the steamed cake with 0.3g/kg nisin has a significant increase in storage time at room temperature, extending from the original 3 days to 30 days, achieving the expected preservation. Claim.
Nisin is added as a preservative to foods and does not cause side effects on the color, aroma, taste and texture of the food. From the structural formula of nisin, it can be seen that nisin is composed of 34 amino acids, its amino terminal is isoleucine, the carboxyl terminus is lysine, and the molecular weight is 3510Da. After nisin enters the human body, Decomposed by pepsin into various amino acids does not affect the normal flora of the human body, and various amino acids after decomposition can be used as nutrients for absorption and utilization by the human body.
At the same time, nisin and chemical preservatives such as potassium sorbate, sodium dehydroacetate and the like can be used to expand the inhibition spectrum, significantly improve the antibacterial effect, reduce the amount of chemical preservatives, and further improve the food safety level. In order to achieve the purpose of food preservation and preservation.
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