Abstract: Natamycin is a kind of bio-preservative with high efficiency,it can inhibit the yeast and the mold in special. We can use it to carry on processing on food surface to guarantee food’s shelf-life, actually does not affect the flavor and the feeling in the mouth of food. This paper mainly study the application of natamycin and the combined inhibitory which includes natamycin and Nisin in soft small west cake. The results were as followed: when baked temperature and time were 170℃ and 10min respectively, the quality of soft small west cake is best; when using natamycin as cake preservative, we obtain that the efficacy of bacteria inhibitory action is not obvious, but when the concentration of natamycin is 300ppm, it has displayed its best efficacy in fungistatic and yeast aspect; when natamycin used together with Nisin, the combined inhibitory action tendses to be enhanced.; When the concentration of natamycin and Nisin used in the combined inhibitory experiments were 300ppm and 150ppm respectively, the efficacy was best. And can extend soft small west cake’s shelf-life; Comparison with natamycin, the combined preservative of natamycin、Nisin displayed better inhibitory bacteria action.
关键词:纳他霉素;软性小西饼;乳酸链球菌素;防腐;应用
Keywords:natamycin; soft small west cake; Nisin; anti-putrefaction; application