蜂胶乙醇浸提液在牛乳制品保鲜中的效果研究

Research on the fresh-keeping effect of ProPlis abstracted by alcohol on dairy produce

研究了不同浓度的蜂胶对鲜奶的保鲜作用,以及蜂胶对酸奶中酵母菌的抑制作用;同时选择常用化学防腐剂苯甲酸钠作为对照。研究表明,蜂胶能延长鲜奶的保存期。灭菌前加入质量分数为0.1%蜂胶可将鲜奶保存期延长一倍多。0.1%蜂胶可以显著抑制酸奶中酵母的增殖,既可明显延长保存期,又不影响乳制品的自身品质。蜂胶可以代替苯甲酸钠,具有天然保鲜防腐效果。

This experiment studies different density of ProPis fresh-keeping effe ct on fresh milk and the inhibition effect on yeast in yogurt. At the same time, option chemical preservative in order to compare with the ProPis. Research disc overs: ProPis prolong the storage life of fresh milk. Before sterilization, 0.1% ProPis added in fresh milk could prolong storage life for one time. The ProPis of 0.1% can notable restrain yeast breeding in yogurt, can prolong storage life obviously, and don?t affect the self-quality of dairy produce. ProPis could be p roved to replace chemical preservatives and to play an essential role in fresh-k eeping.