摘要
通过在原料奶中加入绿先锋保鲜剂,研究了二氧化氯对鲜牛奶的保鲜作用,以及二氧化氯在牛奶中的衰减过程和二氧化氯对牛奶中各项理化测定指标影响。结果表明,在30℃条件下,加入质量分数为0.05％～0.1％的绿先锋保鲜剂对鲜牛奶具有明显的保鲜效果,保存可延长至24h;该保鲜剂在加入到牛奶中后3～4h内即会衰减完毕,也不会对鲜牛奶中各项理化指标的测定产生干扰影响。
It is very important keep raw milk retaining freshness in dairy products processing. The article mainly studies chlorine dioxide effects on row milk by testing its deduction and many physical parameters in the milk. The results indicate that chlorine dioxide has apparent effects of retaining freshness within 24 h by adding 0. 05% -0. 1% chlorine dioxide, further more, the antistaling agent can completely deduct within 3 - 4 h in the raw milk and do not affect any testing.
出处
《中国乳品工业》
CAS
北大核心
2002年第5期47-48,共2页
China Dairy Industry
