摘要
以菊花蜜饮料为例,旨解决对于UHT(超高温瞬时灭菌,138℃,30 s)以后的生产过程中细菌的二次污染问题。解决方法是:加入天然安全的新一代防腐剂Nisin,从节约成本及添加剂最佳使用效果考滤,Nisin加入量为0.005%最合适,既能将腐败率控制在0.003%这个安全限值内,又能使成本降到最少。
For example, chrysanthemum honey beverages, after UHT the production process of secondary bacterial pollution problems.The solution is ： according the cost and the best effect, 0.005 % of Nisin in products can control the rate of corruption less than 0.003 %, and the cost is the least too.
出处
《食品研究与开发》
CAS
北大核心
2008年第6期137-140,共4页
Food Research and Development
关键词
低酸性热灌装饮料
变质
腐败率
NISIN
the low acid and hot canned drinks
deteroprate
the rate of corruption
Nisin
