【摘要】 研究了乳酸链球菌素(Nisin)和CO2对巴氏奶的协同保鲜效果。结果表明:4℃充入浓度为42.87 mmol/L的CO2可贮存9 d,而对照组(普通巴氏奶)只贮存6 d;CO2与Nisin协同作用效果更显著,添加浓度为42.87 mmol/L的CO2和400 IU/g的Nisin可分别在0,4,28℃贮存18,15和2 d(略超国标),而仅充入42.87 mmol/L的CO2的对照组相应可贮存10,9,1 d。相关产品的感官均可接受。更多还原

【Abstract】 Effect of nisin together with the addition of CO2 on the shelf life of pasteurized milk was studied.Studies showed that the shelf life of pasteurized milk was extended from 6 d to 9 d through the addition of CO2(42.87 mmol/L) at 4 ℃;its cooperative effect with nisin was even more notable,with 400 IU/g nisin,shelf life of the pasteurized milk were further increased from 10,9 and 1 d to 18,15 and 2 d respectively,at 0,4,28 ℃.Sensory quality of the product,treated in this way,was also acceptable.更多还原