Nisin抑制凝固型酸奶后酸化的效果研究

Study on the effects of nisin controled postacidification of solidifying yoghurt

试验研究不同Nisin添加量对凝固型酸奶后酸化的抑制效果。将5、10、15、20、25、30mg·kg-1的Nisin添加到牛奶中,接入发酵剂后经发酵、后熟后制得成品,（4±1）℃贮藏,分别在0、4、8、12、16、20d测定其感官品质、酸度、乳酸菌菌数、粘度的变化。结果表明：Nisin可抑制贮藏后期酸奶的后酸化,添加20~25 mg·kg-1 Nisin抑制效果明显,并使保质期达到16d,比空白组延长了8d,且酸度在整个贮藏期间差异不显著（P〉0.05）,感官品质良好。

The test studied that the effect of postacidification of solidifying yoghurt by adding different amount of Nisin,adding Nisin of 5,10,15,20,25,30mg·kg-1 into milk,then fermentation and ripening,measuring the change of organoleptic quality,acidity,lactic acid bacteria count,viscosity in 0,4,8,12,16,20 d,respectively.The results showed that Nisin inhibited postacidification of yoghurt during the later stage of storage,adding the Nisin of 20~25mg·kg-1 could play a significant inhibition.The experimental group of the shelf life was 16 dthan the blank group to extend 8d,with acidity was no significant difference（P〉0.05）and good sensory quality during the entire storage period.