摘要
以市售UHT乳为研究对象,UHT乳分别在25、45℃环境下恒温储藏,并定期随机抽样进行感官检验和蛋白酶含量测定。应用Arrhenius方法分析用蛋白酶含量来预测样品货架期,并建立了模型。
This study applied plasmin activity to determine of shelf-life, with UHT milk as experimental object. It also isscused the feasibility of applying arrhenius analysis to determine the shelf-life as well as there liability analysis of commercial shelf-life. The UHT milk were stored at 25℃ and 45℃ respectively. The sensory evaluation and plasmin activity tests were carried out at stated intervals.
出处
《食品工业》
北大核心
2009年第2期32-33,共2页
The Food Industry
关键词
UHT乳
蛋白酶
货架期
UHT milk
plasmin activity
shelf-life
