期刊论文

Effects of nisin on bacterial colony counts of soybean protein isolate

中文

中国油脂

1003-7969

2018

43

12

65-68

10.3969/j.issn.1003-7969.2018.12.015

本校为第一机构

乳酸链球菌素作为一种安全的防腐剂被广泛应用于各种食品中,但是其对固体饮料用的大豆分离蛋白( SPI)的防腐作用鲜有报道。通过对蛋白加工工艺、蛋白的保存环境(恒温恒湿加速、普通库房)和乳酸链球菌素添加方式及添加量的考察,得出添加0.01%的乳酸链球菌素的8周(两个月)的恒温恒湿加速实验的菌落总数结果与普通库房内存放两年的结果处在同一数量级,且高于普通库房内的储藏结果,因此确定采用37℃、相对湿度75%的恒温恒湿加速实验验证两年的普通库房的保质期;中和添加0.01% ~ 0.02%的乳酸链球菌素的二次杀菌工艺能够有效地保证大豆分离蛋白在两年的保质期内菌落总数满足国家标准要求,为大豆分离蛋...

Nisin is widely used in various foods as a safe preservative,but the preservative effect of nisin on soybean protein isolate ( SPI) used as solid beverage is rarely reported. Experiments on SPI production process,storage environments of SPI ( constant temperature with humidity acceleration and common warehouse storage) and adding way and adding amount of nisin were conducted. The results showed that the bacterial colony counts of SPI added with 0.01% nisin in eight weeks constant temperature with humidity acceleration test was in the same order...