TÁC ĐỘNG CỦA DỊCH CHIẾT QUẾ, KALI SORBAT, NATRI BENZOAT ĐẾN THỜI GIAN BẢO QUẢN CÀ PHÊ SỮA

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Tác giả: Cao Mỹ Linh Bùi, Thị Thanh Thảo Phạm

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.346-354

Bộ sưu tập: Báo, Tạp chí

ID: 340131

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The current trend in the food industry is to use natural preservatives instead of synthetic ones to meet consumer demand. However, natural preservatives can have adverse sensory effects on coffee beverages. Therefore, this study evaluated the effectiveness of using individual or combined cinnamon extract, potassium sorbate, and sodium benzoate to extend the shelf-life of milk coffee while maintaining product quality. Milk coffee samples with varying concentrations of different preservatives (1.5%, 2%, 2.5%, and 3% cinnamon extract
0.0125%, 0.025%, 0.05%, and 0.1% potassium sorbate or sodium benzoate) were evaluated immediately after preparation (0 days) and during storage (once every four days) for quality parameters such as pH (5.10-5.32), sensory score (>
2), and gas-producing bacteria (<
100 CFU/ml). The results showed that milk coffee quality was acceptable for four days if supplemented with 2.5% cinnamon extract or 0.05% sodium benzoate and for eight days if increased with 0.1% potassium sorbate (at 28°C). Combining 2.5% cinnamon extract and 0.1% potassium sorbate helped extend milk coffee's shelf-life even further (12 days at 28°C and 16 days at 4°C). Therefore, a combination of natural and synthetic preservatives can extend the shelf-life of milk coffee.Xu hướng ngành công nghiệp thực phẩm là sử dụng chất bảo quản tự nhiên thay vì tổng hợp nhằm đáp ứng nhu cầu của người tiêu dùng. Tuy nhiên, chất bảo quản tự nhiên có thể tạo hiệu ứng cảm quan tiêu cực đối với đồ uống từ cà phê. Vì vậy, nghiên cứu này sử dụng riêng lẻ hoặc kết hợp dịch chiết quế, kali sorbat và natri benzoat nhằm kéo dài thời gian bảo quản của cà phê sữa đóng chai, đồng thời chất lượng sản phẩm đạt yêu cầu. Chất lượng cà phê sữa có bổ sung hàm lượng các chất bảo quản khác nhau (1,5%, 2%, 2,5% và 3% dịch chiết quế
0,0125%, 0,025%, 0,05% và 0,1% kali sorbat hoặc natri benzoat) được đánh giá ngay sau khi pha chế (0 ngày) và trong suốt thời gian bảo quản (4 ngày đo 1 lần). Kết quả chỉ ra chất lượng cà phê sữa chấp nhận được (pH =5,10-5,32
điểm cảm quan >
2, vi khuẩn hiếu khí <
100 CFU/ml) trong 4 ngày nếu bổ sung 2,5% dịch chiết quế hoặc 0,05% natri benzoat
trong 8 ngày nếu bổ sung 0,1% kali sorbat (tại 28oC). Kết hợp 2,5% dịch chiết quế và 0,1 kali sorbat giúp bảo quản cà phê sữa tốt hơn (12 ngày tại 28oC và 16 ngày tại 4oC). Như vậy, kết hợp chất bảo quản tự nhiên và tổng hợp có thể kéo dài thời hạn sử dụng cà phê sữa.

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