Delvocid抑制酶对酸奶保质期的影响  

Effect of delvocid inhibiter to yoghurt shelf-life

作　　者：谢继志[1] 许华方[1] 

机构地区：[1]扬州大学,学院江苏扬州225009

出　　处：《中国乳品工业》2001年第5期17-19,共3页China Dairy Industry

摘　　要：酸奶是一种利用特定乳酸菌的发酵制品,但在加工及包装过程中易受到霉菌与酵母菌的污染。本研究使用一种称为“Delvocid”的抑制酶,分析了在酸奶加工中添加不同浓度的剂量对酸奶保质期的影响。实验结果表明,在酸奶中添加20mg/kg的剂量,可使产品保质期延长至4周以上。Yoghurt is a fermentative product using a spesific starter lacticacid bacteria, during process and package, it is easily polluted by mould andyeast. In this experiment, used a delvocid inhibiter, added different solutions inyoghurt processed, and determined the effect of yoghurt shelf-life. As a result,added 20 mg/kg delvocid in yoghurt, the shelf-life can be prolonged more thanfour weeks.

关 键 词：酸奶 Delvocid抑制酶 保质期 添加剂量 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]