蜂胶半仿生法提取物对牛乳保鲜作用的研究  

Preservative effect of propolis extract by the semi-bionic 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,西安710021

出　　处：《食品科技》2009年第12期204-207,共4页Food Science and Technology

摘　　要：研究蜂胶半仿生法提取物对牛乳的保鲜效果,寻求安全有效的保鲜剂,试验分别探讨了经半仿生法提取的蜂胶提取物的添加方式和浓度对牛乳的酸度和细菌总数的作用效果。结果表明,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8.5×108cfu/mL。The aim of the research was to study the effect of propolis extract by the semi -bionic as preservative on milk and seek a safe and effective fresh keeping agent,the added ways and concentration of the propolis extract by the semi-bionic and the effect of that on the acidity of milk and on the total number of bacterial were discussed. The results show that 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.

关 键 词：蜂胶的半仿生提取物 牛乳 保鲜剂 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]