复合防腐剂对鲜奶品质变化的影响

Compound Preservative on Quality of Fresh Milk

研究在4℃冷藏条件下鲜奶品质的变化以及通过添加乳酸链球菌素、壳聚糖、抗坏血酸3种复合天然防腐剂对鲜奶品质的影响,实验结果表明:与新鲜牛乳相比,空白组在4℃保存3d后,菌落总数和新鲜度明显变化,添加复合防腐剂的实验组与空白组相比保鲜效果明显,在鲜乳中添加200mg/kgNisin、0.15%壳聚糖、0.2g/kg抗坏血酸保藏效果最佳。可见乳酸链球菌素、壳聚糖、抗坏血酸的共同使用对抑制乳中细菌的生长繁殖和防腐保鲜具有重要的作用。

In this study, effect of a complex natural preservative containing nisin, chitosan and ascorbic acid on quality of fresh milk was investigated. Results indicated that total number of colonies in milk with the complex preservative was obvious less than milk without preservative stored at 4 ℃ for 3 days. Milk with the complex preservative containing 200 mg/kg nisin, 0.15 % chitosan and 0.2 g/kg ascorbic acid exhibited the optimal fresh-keeping effect. Therefore, an synergistic effect of nisin, chitosan and ascorbic acid on the inhibition of bacterial growth was provided.