不同天然食品防腐剂对生鲜牛乳贮存效果的影响  

Effect of different Natural Food Preservatives on Storage Effect of Raw Milk

作　　者：王锦荣[1,2] 吕贞龙 陈国宏[3] 杨仁琴 吴海燕 张海霞 

机构地区：[1]扬州大学实验农牧场,江苏扬州225009 [2]扬州大学乳品研究所,江苏扬州225009 [3]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《安徽农业科学》2009年第36期18391-18394,共4页Journal of Anhui Agricultural Sciences

基　　金：扬州大学乳业科技基金(2005-001)资助

摘　　要：[目的]寻找提高生鲜牛乳贮存效果的途径。[方法]比较不同贮存温度下添加乳酸链球菌素与激活LP成分的生鲜牛乳保质期。[结果]生鲜牛乳中添加乳酸链球菌素或激活LP成分,均可抑制酸度的升高和杂菌总数的增加;激活LP成分对生鲜牛乳中大肠杆菌有显著的抑制作用,而乳酸链球菌素对大肠杆菌的抑制作用不明显;添加乳酸链球菌素或激活LP成分后,不影响生鲜牛乳的密度、脂肪和蛋白质等营养成分;冷藏温度对生鲜牛乳的保存时间和质量等级起决定性作用;在相同的贮存温度下,生鲜牛乳中添加激活LP成分与添加乳酸链球菌素相比,前者对贮存效果的提高没有后者持久,但作用却比后者迅速和明显,且投入的单位成本比后者低很多。[结论]添加乳酸链球菌素与激活LP成分均可有效提高生鲜牛乳的贮存效果,但生产实践中,应用激活LPS法比添加乳酸链球菌素法,更具有现实推广价值。[Objective]The purpose was to find the way of improving the storage effect of raw milk.[Method]Comparing the shelf life of raw milk added Nisin and Lactoperoxidase System（LPS） under different temperature.[Result]Acidity and the number of total bacteria of raw milk could be inhibited obviously by adding Nisin and LPS.Adding LPS could inhibit E.coli obviously,while Nisin was not.There was no any harm to density,fatty,protein and other nutrient content of raw milk when adding Nisin or LPS.The storage temperature played an important role in the storage time and the quality grade of raw milk.Under the same storage temperature,adding LPS could improve storage effect rapidly,obviously and economically,but hard to store for a long time.[Conclusion]The storage effect of raw milk could be improved by adding Nisin or LPS,but the popularization value of applying LPS was better than that of applying Nisin in production practice.

关 键 词：生鲜牛乳 乳酸链球菌素 激活乳过氧化物酶体系 贮存温度 贮存效果 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]