不同防腐剂对橙汁保鲜效果的比较研究

STUDY ON THE PRESERVATION EFFECTS OF DIFFERENT PRESERVATIVE ON ORANGE JUICE

探讨山梨酸钾和Nisin对橙汁的保鲜效果。试验结果表明:从感官评价和菌落总数来看,添加山梨酸钾和Nisin的样品对橙汁都有不同的保鲜效果,但Nisin对橙汁的保鲜效果优于山梨酸钾;且少量添加Nisin有助于维持橙汁中VC的含量,而山梨酸钾影响产品中VC的含量。

Preservation effects of Nisin and potassium sorbate on orange juice were discussed. The results show that potassium sorbate and Nisin have different Preservation effects of orange juice, based on sensory evaluation and the total number of bacteria, but the preservation effects of Nisin is better than potassium sorbate; and a small amount of Nisin helps to maintain the content of vitamin C in orange juice, potassium sorbate impacts the content of vitamin C.