摘要
乳扇是云南三大传统民族乳制品之一，对其进行保鲜研究十分必要。采用真空、辐照、保鲜液3种贮藏方法，在0—4℃条件下贮藏。通过分析贮藏期间的酸价、过氧化值、菌落总数、大肠菌群、霉菌、酵母菌和感官指标等变化，研究其保鲜效果。结果表明：辐照组微生物几乎全部被杀灭，直至90d菌落总数仍为0，综合感官与理化指标其保鲜期达到了90d。保鲜液组保鲜期可达75d，酸价和过氧化值分别为3．63mg／g：@1．52mmol／kg，抗氧化作用明显，对微生物（尤其是酵母菌）抑制效果较好。真空包装可有效抑制霉菌的生长。乳扇保鲜技术研究有利于促进乳扇产业发展。
Dairy fan is one of the three traditional national dairy products in Yunnan and the research on its preservation is necessary.The effect of different storage styles such as vacuum, irradiation, fresh liquid on the Dairy fan was examined.The samples stored for different periods at 0 ~ 4℃ were analyzed for acid value, peroxide value, total bacteria, coliform bacteria, mold, yeast and sensory evaluation.The results showed that almost all of the microorganism of the the irradiation group is killed, until 90 days the total bacteria is 0, the shelf life up to 90 days. Fresh liquid group up to 75 days, the acid value and peroxide value were 3.63 mg/g, 1.52 mmol/kg, respectively.It presents good antioxidant resistance and inhibition of the yeast.Three methods can inhibit the growth of mold.Irradiation and fresh liquid storage could significantly extend the shelf life, can be achieved 90, 75 days,respectively.They are beneficial to promote the development of dairy fan industry.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第1期21-23,43,共4页
China Dairy Industry
基金
云南现代农业奶牛产业技术体系乳品加工质量安全实验室项目
云南省高校食品加工与安全控制重点实验室
关键词
乳扇
保鲜
辐照
涂膜保鲜
货架期
Dairy fan
preservation
irradiation
fresh liquid
shelf life
