【摘要】 用硫氰酸盐和过碳酸钠为激活剂,对牛乳中乳过氧化物酶体系(Lactoperoxidase system,LPS)进行激活,研究了在30℃条件下不同激活浓度对牛乳的pH、乳酸度、细菌总数和大肠菌群的影响.结果表明,牛乳的保鲜期与添加激活剂的浓度有关,添加中(硫氰酸钠/过碳酸钠=70∶150mg/L)、高(硫氰酸钠/过碳酸钠=140∶300 mg/L)浓度激活剂对牛乳的保鲜效果优于低(硫氰酸钠/过碳酸钠=14∶30 mg/L)浓度激活剂的处理组.添加低浓度激活剂可使牛奶新鲜度保持12 h,而中、高浓度激活剂可使牛奶新鲜度最少保持15 h.更多还原

【Abstract】 The effects of pH,lactic acidity,total colony counts and coli group were investigated by activating Lactoperoxidase system(LPS) with adding different concentrations thiocyanate and sodium percarbonate at 30℃.The results showed that the shelf-life of milk was prolonged by activation of the LPS.The higher concentration(70∶150 and 140∶300 mg/L) of additives were more effective than the minimum levels(14∶30 mg/L) tested.The added reagents of 14∶30 mg/L can preserve raw milk above 12 hours,and at least 15 hours by added reagents.更多还原