乳酸链球菌素在鲜炖燕窝产品中的保鲜应用研究

Study on the Application of Nisin in the Preservation of the Fresh Stewed Edible Bird’s Nest Product

文章研究了乳酸链球菌素(Nisin)在鲜炖燕窝产品中的保鲜应用。实验优化了Nisin的添加量,通过正交实验优化了灭菌温度、灭菌时间以及鲜炖燕窝中pH,通过检测菌落总数、固形物含量及感官评价的指标,得到一种延长鲜炖燕窝保质期的方法,并分别在4℃和37℃条件下进行储存实验,对此保鲜方法进行验证。结果表明:添加Nisin 90 mg/kg,灭菌温度105℃,灭菌时间25 min,调整鲜炖燕窝的pH到7.0,在这种工艺条件下,可以让鲜炖燕窝产品在37℃条件下保存6 d(对照组<2 d),在4℃条件下储存40 d(对照组<10 d)。Nisin的添加可以延长鲜炖燕窝产品的保质期,可以为加工生产燕窝类产品的企业提供保鲜新方法和基础实验数据。

This paper studied the application of Nisin in fresh stewed edible bird’s nest.The addition amount of Nisin was optimized,and the sterilization temperature,sterilization time and pH value in fresh stewed bird’s nest were optimized through orthogonal test.By detecting the total number of colonies,solid content and sensory evaluation index,a method of prolonging the shelf life of the fresh stewed bird’s nest was obtained,and the storage experiments were carried out at 4℃and 37℃respectively,so as to verify this method.The results showed that:adding Nisin 90 mg/kg,sterilization temperature 105℃,sterilization time 25 minutes,adjusting the pH value of the fresh stewed edible bird’s nest to 7.0,under this process,the fresh stewed bird’s nest products could be stored at 37℃for 6 days(control group<2 days),at 4℃for 40 days(control group<10 days).The addition of Nisin could prolong the shelf life of stewed bird’s nest products.The research of Nisin’s application in the preservation of bird’s nest products could provide new methods and basic experimental data for the enterprises processing and producing bird’s nest products.