摘要
在低酸性的热灌装饮料(例如菊花蜜饮料)中,加入50mg/kg的Nisin以后,平均腐败率由0.76%下降到0.5‰以下(一般为0.3‰左右),以年产10万箱菊花蜜饮料为例,直接增加Nisin的成本是9万元,可以减少的直接经济损失是3.2万元,实际增加的成本是5.8万元,考虑到产品进入流通领域后的巨大风险,故加入Nisin是必要的。产品出厂之前经过放置、翻箱处理以后,在保质期内,产品的安全性是没有问题的,从而解决了长期困扰我们的一大技术难题。
Adding 50 mg/kg Nisin to hot-filled low-acidic beverages （e.g. Chrysanthemum Honeyed Drink） can reduce the average corruption rate from 0.76% to below 0.5‰ （generally 0.3‰） If 100 thousand cases of Chrysanthemum Honeyed Drink are produced one year, the cost of adding Nisin is 90 thousand yuan and direct economic loss of 32 thousand yuan can be avoided by adding Nisin, which means that the practical cost is 58 thousand yuan. But, the addition of Nisin is necessary when we lake into account the great risks of products in the circulation intermediaries. The products are subject to storage and turning over of cases before leaving the company. So, the safety is satisfactory in the shelf-life, thus solving a great technological problem that has puzzled us for a long period of time.
出处
《饮料工业》
2006年第5期15-18,共4页
Beverage Industry
关键词
NISIN
菊花蜜饮料
热灌装
腐败率
Nisin
Chrysanthemum Honeyed Drink
hot-filling
corruption rate
