乳饼保鲜方法的探讨  

Experiments of preservation method for milk cake

作　　者：肖蓉[1] 徐昆龙[1] 侯艳[1] 韩佃刚[1] 李红霞[1] 

机构地区：[1]云南农业大学动物科学学院,昆明650201

出　　处：《中国乳品工业》2007年第9期17-20,共4页China Dairy Industry

基　　金：云南省科技厅自然基金课题(2004C0037M);云南省教育厅自然基金课题(A3002015)

摘　　要：应用化学、生物保鲜剂和辐照保鲜技术对乳饼的保鲜进行了比较实验。结果表明,采用8kGy剂量辐照过的乳饼与0～4℃低温保鲜的乳饼在感官评定方面没有差异,辐照处理后真空包装的乳饼常温下保质期可达35 d以上。通过对菌落总数和霉菌数、酵母菌数的测定表明:山梨酸钾对酵母菌的抑制效果较好,生物保鲜剂乳链菌肽能抑制引起食品腐败的乳杆菌等革兰氏阳性细菌,对于霉菌和细菌,两种保鲜剂配比使用,效果更为明显,保鲜剂的使用可降低微生物污染、延长乳饼的保存时间。We had a contrast experiment to conserve milk cake using chemical, biological antistaling agent and irradiation methods. The result indicated that there is no difference of sensory quality between milk cakes which are irradiated at 8kGy and stored at 0-4℃. The vacuumpacked milk cake after irradiation can have a shelf-life of more than 35 d at ambient temperature. By determining the numbers of bacteria, molds and yeasts in the samples, we got a conclusion that potassium sorbate has more effect on restraining yeasts and biological antistaling agent nisin can restrain Gram-positive bacteria such as lactobacillus which can make food spoiled. When both of them used together, they have more effect on restraining moulds and bacteria. The use of antistaling agent can reduce microorganism pollution and prolong shelf-life of milk cake.

关 键 词：乳饼 保鲜 辐照 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]