【摘要】 将Nisin(乳酸链球菌素)按照0.01%、0.015%和0.02%的剂量添加到豆奶中,在121℃下高压杀菌15min,分别在36℃～37℃和0℃～4℃下进行保温保藏试验,定期观测豆奶的pH值和微生物指标的变化,最终确定Nisin在豆奶保鲜中的最佳添加剂量。更多还原

【Abstract】 Nisin was added into the soymilk at dosages of 0.01 %,0.015 % and 0.02 %.Soymilk with Nisin was sterilized at the condition of 121 ℃ and high pressure for 15 min,followed by fresh-keeping tests at temperature ranges of 36 ℃～37 ℃ and 0 ℃～4 ℃,respectively.The best dosage of Nisin in soymilk was obtained by measuring pH value and microorganism indexs.更多还原