原料乳保鲜技术研究  

Study on Fresh-keeping Technology for Raw Milk

作　　者：刘飞云[1] 潘道东[1] 

机构地区：[1]南京师范大学乳品生物技术研究所,江苏南京210097

出　　处：《食品科学》2008年第8期603-606,共4页Food Science

基　　金：江苏省科技厅"十一五"攻关项目(BE2006325);江苏省普通高校高新技术产业发展项目(JHB06-11);江苏省六大高峰人才基金项目

摘　　要：本实验研究了用乳酸链球菌素、甘氨酸、溶菌酶、抗坏血酸四种复合保鲜剂对原料乳进行保鲜。结果表明,在鲜乳中添加300mg/kg乳酸链球菌素、1g/kg甘氨酸、900U/ml溶菌酶、150mg/kg抗坏血酸后,于4℃条件下贮藏,贮藏期可达9d,贮藏期比单一的保鲜剂延长一倍以上,而且各项指标都符合原料乳的国家标准。Fresh-keeping effects of four kinds of composite preservatives such as nisin, glycine, lysozyme and ascorbic acid on raw milk were studied. Results showed that the storage period of raw milk reaches 9 d at 4 ℃, which is added with nisin 300 mg/kg, Glycin 1 g/kg, lysozyme 900 U/ml and ascorbic acid 150 mg/kg. The storage period is more than two times of that of raw milk added with single preservative, and the related indexes accord with national standard.

关 键 词：原料乳保鲜 乳酸链球菌素 甘氨酸 溶菌酶 抗坏血酸 

分 类 号：TS252.26[轻工技术与工程—农产品加工及贮藏工程]