摘要
采用正交实验,研究了Nisin、复合磷酸盐、杀菌温度对消毒牛奶保质期的影响。结果表明:Nisin浓度为200ppm,复合磷酸深度为0.15g,杀菌温度为85℃,杀菌时间为15min,4℃以下贮存,保质期可达21d。
The article studied throughorthogonal experiment,the effect of Nisin?complex -phosephate?sterilizing temperature on the shelf life of disinfectant milk.The result showed that the shelf life of disinfectant milk could last-twenty -one days if Nisin' s density reached200ppm,complex -p hosephate' s density0.15g,and sferilizing temper-ature85℃,disinfectant time 15min ,andstorage temperature under4℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期85-87,共3页
Food Science
