槐米饮料生物防腐的研究
AEM RODUCTS ROCESSING(2021)
Abstract
为延长槐米饮料的保质期,通过单因素试验和正交试验对复合防腐剂配方进行优化,并对产品稳定性进行研究.结果表明,复合防腐剂最佳配方为纳他霉素质量浓度0.20 g/L,乳酸链球菌素(Nisin)质量浓度0.15 g/L,壳聚糖质量浓度0.30 g/L,与质量浓度为0.75 g/L的山梨酸钾相比,其细菌总数和霉菌总数均较低.以复合防腐剂进行稳定性加速试验表明,槐米饮料9个月保质期内微生物指标均符合标准.
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