乳链菌肽(Nisin)在蟠桃汁饮料生产中试的应用研究  

Study on use of Nisin in flat peach pulpy juice during pilot test

作　　者：程卫东[1] 买生[1] 李琳[1] 刘娅[2] 

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000 [2]石河子大学食品学院,新疆石河子832003

出　　处：《饮料工业》2007年第8期21-23,共3页Beverage Industry

基　　金：新疆兵团工业科学技术开发计划项目(KKBOONOO3GJ24QG)

摘　　要：介绍了乳链菌肽(Nisin)作为一种生物防腐抑菌剂的作用机理,通过其在蟠桃果肉汁饮料中试生产试验表明:添加乳链菌肽(Nisin)后,可以降低两次杀菌温度,缩短两次杀菌的时间,即保证了产品的品质和状态,又节约能耗,降低了成本,显示了乳链菌肽(Nisin)具有广泛的应用推广前景。The acting mechanism of Nisin as a biological preservative wais introduced. Experiments made during the pilot test of fiat peach pulpy juice indicated that by adding Nisin, twice sterilization temperature could be lowered and sterilization time was also shortened, thus not only guaranteeing the quality and state of the juice but also cutting down production cost and energy consumption. It＇s concluded that Nisin has a bright future of application.

关 键 词：乳链菌肽 饮料 抑菌作用 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]