蜂胶对牛乳保鲜作用的研究  

PRESERVATIVE EFFECT OF PROPOLIS ON MILK

作　　者：杨芙莲[1] 王伟娜[1] 朱媛娜[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2009年第3期76-80,共5页Journal of Shaanxi University of Science & Technology

摘　　要：以蜂胶对牛乳的保鲜作用为基础,探讨了蜂胶的添加方式和浓度对牛乳的酸度和细菌总数的作用效果.将0.2%的蜂胶添加到经巴氏灭菌(65℃,30min)后的牛乳中,牛乳酸度变化最慢,在保质期内可控制到17.5°T,细菌总数可以控制在8.5×108个cfu/mL.该研究为蜂胶保鲜剂在牛乳中的应用提供了理论参考.The aim of the research was to study the effect of propolis as preservative on milk and seek a safe and effective fresh keeping agent. Based on the fresh-keeping role of propolis on milk quality and flavor, discussed Propolis＇s add ways and concentration of the acidity of milk and effect of the total number of bacterial. Propolis added in after pasteurization （65 ℃, 30 min）,add volume is 0. 2%, acidity changes the slowest, in shelf-life period it can be controlled to 17. 5 °T; The total number of bacteria can be controlled in 8. 5 × 10^8 cfu/mL. The study of propolis as a preservation agent in the use of milk provides a theoretical reference.

关 键 词：蜂胶 牛乳 保鲜剂 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]