Nisin协同CO_2在巴氏杀菌乳保鲜中的应用

Effect of cooperative addition of CO_2 with Nisin on the shelf life of pasteurized milk

研究了乳酸链球菌素(Nisin)和CO2对巴氏奶的协同保鲜效果。结果表明:4℃充入浓度为42.87 mmol/L的CO2可贮存9 d,而对照组(普通巴氏奶)只贮存6 d;CO2与Nisin协同作用效果更显著,添加浓度为42.87 mmol/L的CO2和400 IU/g的Nisin可分别在0,4,28℃贮存18,15和2 d(略超国标),而仅充入42.87 mmol/L的CO2的对照组相应可贮存10,9,1 d。相关产品的感官均可接受。

Effect of nisin together with the addition of CO2 on the shelf life of pasteurized milk was studied. Studies showed that the shelf life of pasteurized milk was extended from 6 d to 9 d through the addition of CO2 （42.87 mmol/L） at 4 ℃; its cooperative effect with nisin was even more notable, with 400 IU/g nisin, shelf life of the pasteurized milk were further increased from 10, 9 and 1 d to 18, 15 and 2 d respectively, at 0,4,28 ℃. Sensory quality of the product, treated in this way, was also acceptable.