| 复合防腐剂对鲜奶品质变化的影响 |
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| 引用本文： | 潘治利,孙富珍,王 娜,谢新华,王凤卿,艾志录.复合防腐剂对鲜奶品质变化的影响[J].食品科学,2009,30(23):74-78. |
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| 作者姓名： | 潘治利 孙富珍 王 娜 谢新华 王凤卿 艾志录 |
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| 作者单位： | 1.河南农业大学食品科学技术学院 2.河南省生产力促进中心 |
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| 摘 要： | 研究在4℃冷藏条件下鲜奶品质的变化以及通过添加乳酸链球菌素、壳聚糖、抗坏血酸3 种复合天然防腐剂对鲜奶品质的影响，实验结果表明：与新鲜牛乳相比，空白组在4℃保存3d 后，菌落总数和新鲜度明显变化，添加复合防腐剂的实验组与空白组相比保鲜效果明显，在鲜乳中添加200mg/kg Nisin、0.15% 壳聚糖、0.2g/kg 抗坏血酸保藏效果最佳。可见乳酸链球菌素、壳聚糖、抗坏血酸的共同使用对抑制乳中细菌的生长繁殖和防腐保鲜具有重要的作用。
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| 关 键 词： | 鲜奶 防腐剂 保鲜期 |
| 收稿时间： | 2009-08-11 |
Compound Preservative on Quality of Fresh Milk |
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| PAN Zhi-li,SUN Fu-zhen,WANG Na,XIE Xin-hua,WANG Feng-qing,AI Zhi-lu.Compound Preservative on Quality of Fresh Milk[J].Food Science,2009,30(23):74-78. |
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| Authors: | PAN Zhi-li SUN Fu-zhen WANG Na XIE Xin-hua WANG Feng-qing AI Zhi-lu |
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| Affiliation: | 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
2. Productivity Centre of Henan Province, Zhengzhou 450000, China |
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| Abstract: | In this study, effect of a complex natural preservative containing nisin, chitosan and ascorbic acid on quality of fresh milk was investigated. Results indicated that total number of colonies in milk with the complex preservative was obvious less than milk without preservative stored at 4 ℃ for 3 days. Milk with the complex preservative containing 200 mg/kg nisin, 0.15 % chitosan and 0.2 g/kg ascorbic acid exhibited the optimal fresh-keeping effect. Therefore, an synergistic effect of nisin, chitosan and ascorbic acid on the inhibition of bacterial growth was provided. |
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| Keywords: | fresh milk preservative fresh-keeping period |
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