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1.
朱彦群 《广西轻工业》2008,24(12):179-179
二氧化氯具有杀菌、消毒、保鲜等作用。在食品工业中可用于原料消毒保鲜等无害化处理。通过发酵试验,验证了二氧化氯的残留会对鲜牛奶的发酵产生延时作用,同时也会减少鲜乳中抗生素残留量检验阳性结果的误判。结果表明,待二氧化氯衰减完毕,再进行发酵乳的生产,则不会对生产有任何影响。  相似文献   

2.
采用不同浓度的溶菌酶和二氧化氯对兰州百合鳞茎片进行保鲜,研究单一保鲜剂对兰州百合鳞茎片的保鲜效果。依据前期学者的研究结果和保鲜剂使用说明,对两种保鲜剂分别取3 种不同浓度,研究不同浓度的保鲜剂在15 d 贮藏期内对兰州百合鳞茎片的VC 含量、可溶性蛋白含量、总酚含量、超氧化物歧化酶(superoxide dismutase,SOD)及过氧化氢酶(catalase,CAT)活性等指标的影响,筛选出保鲜效果较佳的保鲜剂及其使用浓度。结果显示:两种保鲜剂处理的兰州百合鳞茎片的VC 含量、可溶性蛋白含量、总酚含量、SOD 及CAT 活性均高于蒸馏水对照组;溶菌酶处理组中0.05%浓度处理的效果较0.01%和0.10%好;二氧化氯处理效果优于溶菌酶处理,且二氧化氯处理效果与使用浓度呈正比,60 mg/L 的浓度保鲜效果最好。  相似文献   

3.
研究二氧化硫(SO2)和二氧化氯(ClO2)作保鲜剂对宣化牛奶葡萄采后呼吸作用的影响及保鲜效果。结果表明,在贮藏过程中,宣化牛奶葡萄呼吸为非跃变型,保鲜剂SO2和ClO2处理能明显抑制葡萄的呼吸强度,有效控制葡萄的褐变及腐烂率,延长保鲜期。而ClO2处理更能延缓叶绿素的损失,保持鲜食牛奶葡萄的嫩绿色泽。  相似文献   

4.
壳聚糖复合保鲜剂对鸡腿菇保鲜效果的研究   总被引:1,自引:0,他引:1  
运用正交试验设计研究了壳聚糖姜蒜提取液复合保鲜剂对鸡腿菇贮藏保鲜过程中品质的影响。通过10项理化、感官指标的测定,证实复合保鲜剂能有效延长鸡腿菇的贮藏期,保鲜效果显著(p<0.05),其最优配比为1.5%壳聚糖、20%大蒜汁、10%生姜汁。  相似文献   

5.
二氧化氯是一种广谱、高效、安全、无残留的第四代杀菌保鲜剂 ,杀菌能力是乳酸的 2~ 3倍、氯制剂的 5~ 10倍 ,氧化性是氯气的 2 7倍。实验表明 ,在常温下 ,酱油中添加 0 .0 2 5 %ClO2 可保鲜2个月 ,添加 0 0 5 %ClO2 可保鲜 4个月 ,添加 0 1%ClO2 可保鲜 6个月 ;ClO2 在酱油中经 4个月可完全降解 ,对理化指标与感官指标没有影响  相似文献   

6.
室温下壳聚糖及其复合涂膜保鲜剂对鸡蛋保鲜效果的研究   总被引:7,自引:0,他引:7  
实验采用壳聚糖及几种比较常见的防腐剂配制成复合保鲜剂,分别对鸡蛋进行涂膜处理,常温贮藏20 d并观察壳聚糖及其复合保鲜剂的保鲜效果.通过鸡蛋感官评价、内部理化指标作为衡量鸡蛋鲜度变化的各种指标,研究其对鸡蛋保鲜效果的影响.本实验结果表明:单一的壳聚糖保鲜剂的保鲜效果相对较差,壳聚糖与氢氧化钙的复合保鲜剂保鲜效果最为明显.  相似文献   

7.
为了延长葡萄的货架期,研制了一种新型的复合固体保鲜剂。首先测定二氧化氯(ClO_2)、高锰酸钾(KMn O_4)、氧化钙(Ca O)分别对巨峰葡萄保鲜的影响,然后通过正交实验评价3种保鲜成分复合作用对巨峰葡萄保鲜的影响。单因素实验表明,二氧化氯、高锰酸钾和氧化钙均有一定的保鲜效果,且保鲜效果为高锰酸钾二氧化氯氧化钙。正交实验表明,3种保鲜成分复合作用的保鲜效果明显优于单种保鲜成分的保鲜效果,且最佳保鲜条件为:二氧化氯用量为0.1 g/kg、高锰酸钾用量为0.6 g/kg、氧化钙用量为25 g/kg。  相似文献   

8.
改性魔芋精粉对樱桃保鲜性能的研究   总被引:3,自引:0,他引:3  
以魔芋精粉为原材料,用没食子酸、马来酸酐、多聚磷酸钠3种试剂对其进行改性,制成保鲜剂,在常温下进行保鲜实验,结果表明:经该膜保鲜过的樱桃,在储藏过程中感官及各项理化指标与空白相比较,取得了较好的保鲜效果,其中以没食子酸改性魔芋精粉的保鲜效果较好。  相似文献   

9.
将乳过氧化物酶体系(LPS)、臭氧与乳酸链球菌素(Nisin)三种保鲜剂直接用于冷却猪肉的保鲜研究,通过对冷却猪肉在冷藏过程中微生物、感官和理化指标的测定,结果表明实验组的保鲜效果都显著地优于对照组,而实验组的保鲜效果依次是LPS处理组优于Nisin处理组优于臭氧处理组。  相似文献   

10.
壳聚糖涂膜保鲜菠菜研究   总被引:3,自引:1,他引:2  
采用以壳聚糖为主要原料的涂膜保鲜剂对菠菜进行涂膜保鲜.在冷库条件下,分别以未涂膜空白对照组和不同浓度下的壳聚糖复合保鲜剂对菠菜进行涂膜保鲜处理,测定贮藏期间菠菜的感观指标、失重率、丙二醛(MDA)、固形物、总糖、粗纤维和Vc等理化指标.结果表明,壳聚糖复合保鲜剂能有效减少菠菜中营养成分的损失,降低失重率、抑制MDA的积累,延缓菠菜的腐败.  相似文献   

11.
The knowledge of dielectric properties may hold a potential to develop a new technique for quality evaluation of milk. The dielectric properties of water-diluted cow’s milk with milk concentrations from 70% to 100% stored during 36 h storage at 22 °C and 144 h at 5 °C were measured at room temperature for frequencies ranging from 10 to 4500 MHz using open-ended coaxial-line probe technology, along with electrical conductivity and pH value. The raw milk had the lowest dielectric constant when the frequency was higher than about 20 MHz, and had the highest loss factor at each frequency. The highest linear coefficient of determination, 0.995, between the milk concentration and the loss factor at 915 MHz was observed. The change tendency of the loss factor was inversed to pH during milk storage with the best linear correlation (R2 = 0.983) at 1100 MHz. The loss factor can be an indicator in predicting milk concentration and freshness.  相似文献   

12.
段冠收  刘军 《中国酿造》2012,31(7):132-136
研究以啤酒废水处理污泥为原料液态发酵生产微生物肥料.通过单因素试验和正交试验,研究了污泥添加量、二氧化氯添加量、发酵条件和培养基对解磷菌D-P2生长繁殖的影响.结果表明,啤酒废水处理污泥添加量为水的60%,二氧化氯添加量为啤酒污泥的1.0%,接种量为8.0%,初始pH值为7.0,在32℃下培养28h就可以得到活体菌高达2.8× 109cfu/mL的解磷菌发酵液,高于国家磷细菌肥料标准.  相似文献   

13.
Impact of CO2 addition to milk on selected analytical testing methods   总被引:1,自引:0,他引:1  
The addition of CO2 to raw milk and dairy products controls the growth of psychrotrophic bacteria at refrigeration temperatures. The objective of this study was to determine the effects of dissolved CO2 in milk on the performance of four important routine testing methods: antibiotic residue test, freezing point test, infrared milk component analysis, and alkaline phosphatase test. Raw or pasteurized whole milk was carbonated at <4 degrees C to contain approximately 0 (control), 200, 400, 600, and 1000 ppm of CO2. The addition of CO2 to raw milk up to 1000 ppm had no effect on the performance of the three antibiotic (beta-lactams) residue tests: IDEXX SNAP, Charm II Sequential Tablet, and Delvo-P Ampule. Milk freezing point decreased linearly with increasing concentration of dissolved CO2, from -0.543 degrees H (control) to -0.595 degrees H (1000 ppm). Carbonation to 1000 ppm decreased milk pH (measured at 38 degrees C) from 6.61 (control) to 6.15 (1000 ppm). The effects of CO2 on milk freezing point and pH were reversible upon removal of dissolved CO2. Increased CO2 levels in milk changed the infrared absorption spectrum of milk and caused the corrected lactose readings to decrease and the corrected fat B readings to increase. For the alkaline phosphatase tests, 0 (none), 0.05, 0.1, and 0.2% raw milk were deliberately added to pasteurized milks of six levels of carbonation (0 to 1000 ppm). The addition of CO2 did not influence the ability of Fluorophos, Charm PasLite, and Scharer Modified Rapid tests to differentiate between a pasteurized milk and a pasteurized milk with raw milk contamination.  相似文献   

14.
二氧化碳对原料乳保藏及原料乳中部分成分的影响   总被引:1,自引:0,他引:1  
李松涛  孟婧  刘宁 《食品科学》2007,28(4):351-355
二氧化碳被认为是一种安全的食品添加剂。它已经在一些乳制品中得到应用以延长产品的保藏期。本文将讨论向原料乳中添加二氧化碳对延长其保藏时间以及部分成分的影响。阐述了向原料乳中添加二氧化碳的抗菌作用及其机理;说明了低温及不同浓度二氧化碳对抗菌效果的影响:介绍了添加二氧化碳对原料乳中有机酸、酪蛋白、乳清蛋白、VA、VE、钙离子、自由单糖以及感官成分的影响;并分析了二氧化碳在液态乳巴士杀菌中的应用前景。  相似文献   

15.
Our objectives were to determine if mixing and sampling of a raw milk sample at 4°C for determination of total bacteria count (TBC) and if incubation at 14°C for 18 h and sampling for a preliminary incubation (PI) count influenced the accuracy of subsequent fat, protein, or lactose measurement by mid-infrared (IR) analysis of milk from the same sample container due to either nonrepresentative sampling or the presence of microbial metabolites produced by microbial growth in the milk from the incubation. Milks of 4 fat levels (2.2, 3, 4, and 5%) reflected the range of fat levels encountered in producer milks. If the portion of milk removed from a cold sample was not representative, then the effect on a milk component test would likely be larger as fat content increases. Within the milks at each fat level, 3 treatments were used: (1) 20 vials of the same milk sampled for testing TBC using a BactoScan FC and then used for a milk component test; (2) 20 vials for testing TBC plus PI count followed by component test; and (3) 20 vials to run for IR component test without a prior micro sampling and testing. This was repeated in 3 different weeks using a different batch of milk each week. No large effect on the accuracy of component milk testing [IR fat B (carbon hydrogen stretch) and fat A (carbonyl stretch)] due to the cold milk sample handling and mixing procedures used for TBC was detected, confirming the fact that the physical removal of milk from the vial by the BactoScan FC (Foss Electric, Hillerød, Denmark) was a representative portion of the milk. However, the representativeness of any other sampling procedure (manual or automated) of a cold milk sample before running milk component testing on the same container of milk should be demonstrated and verified periodically as a matter of routine laboratory quality assurance. Running TBC with a BactoScan FC first and then IR milk analysis after had a minimal effect on milk component tests by IR when milk bacteria counts were within pasteurized milk ordinance limits of <100,000 cfu/mL. Running raw milk PI counts (18 h of incubation at 13–14°C) with the BactoScan FC before milk component testing by IR milk analysis had an effect on component tests. The effect was largest on fat test results and would decrease the accuracy of milk payment testing on individual producer milks. The effect was most likely due to the absorption of light by bacterial metabolites resulting from microbial growth or other chemical degradation processes occurring in the milk during the PI count incubation, not by the sampling procedure of the BactoScan. The direction of the effect on component test results will vary depending on the bacteria count and the type of bacteria that grew in the milk, and this could be different in every individual producer milk sample.  相似文献   

16.
利用β-环糊精作为壁材制备稳定性二氧化氯胶囊。研究芯壁比、反应温度、搅拌时间对微胶囊气体二氧化氯释放速率的影响。实验结果表明:反应温度对微胶囊气体二氧化氯释放速率影响最大,芯壁比次之,搅拌时间影响最小。通过正交实验得到最佳工艺条件为:当芯壁比为1∶6,反应温度为30℃,搅拌时间为60min时制得的稳定性二氧化氯胶囊,经12h释放后,气体二氧化氯浓度达到最大值3.81mg/h。在实验条件下,经紫外可见分光光度计测定,所得胶囊在12h范围内气体二氧化氯释放速率比较稳定。  相似文献   

17.
为明确二氧化氯对仔姜保鲜效果的影响,以新鲜仔姜为试材,在室温条件下,用80 mg/L二氧化氯处理,以去离子水作为对照,分别浸泡10 min,自然风干后在4 ℃条件下贮藏28 d。结果表明,二氧化氯处理显著降低了仔姜在整个贮藏期内的呼吸速率和腐烂率,延缓了可溶性固形物(TSS)的下降,明显降低了过氧化氢(H2O2)和丙二醛(MDA)的含量。同对照组相比,二氧化氯处理明显增强了超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性。以上结果说明,二氧化氯通过增强抗氧化能力保持仔姜贮藏期间品质。  相似文献   

18.
近年来以巴氏杀菌牛乳为代表的新鲜牛乳越来越受到广大消费者的青睐,新鲜度成为挑选牛乳的首要考量要素。同时,牛乳新鲜度评价是衡量乳品品质的重要组成部分,相关评价指标一般包括感官指标、理化指标、流变性指标及介电特性等,当然一些参考性的评价指标也在补充和完善牛乳质量体系中发挥潜在作用;相关检测方法从传统的感官检测、微生物检测、常规理化检测拓展到了现有的红外光谱,液相色谱,基于传感器的电子鼻、电子舌等多种动态检测等多种检测方法。理想的乳品评价体系需要囊括源头的新鲜乳品采集,到加工过程的安全杀菌和营养物质保留,再到乳品的新鲜度检测,当从全产业链的方方面面确保乳品的新鲜。本文旨在综述牛乳新鲜度评价指标及其检测方法,从而为牛乳新鲜度鉴定和乳品品质评价体系的完善提供理论参考  相似文献   

19.
二氧化氯在二次灭菌奶生产中的应用   总被引:5,自引:0,他引:5  
在二次灭菌奶生产中,因存在二次污染,加工过程中卫生控制是保证产品质量的重要措施。简述了新型高效消毒剂——二氧化氯在生产过程中应用。实验证明,二氧化氯对管道、罐体、灌装设备、车间空气及操作人员的手,均有良好消毒效果。  相似文献   

20.
The objectives of this study were to estimate the risk of illness for raw milk consumers due to Listeria monocytogenes in raw milk sold by permitted dealers, and the risk for people on farms who consume raw milk. Three scenarios were evaluated for raw milk sold by dealers: raw milk purchased directly from bulk tanks, from on-farm stores, and from retail. To assess the effect of mandatory testing of raw milk by regulatory agencies, the number of listeriosis cases per year was compared where no raw milk testing was done, only a screening test to issue a permit was conducted, and routine testing was conducted and milk was recalled if it was L. monocytogenes positive. The median number of listeriosis cases associated with consumption of raw milk from bulk tanks, farm stores, and retail for an intermediate-age population was 6.6 × 10(-7), 3.8 × 10(-5), and 5.1 × 10(-5) cases per year, respective ly. In populations with high susceptibility, the estimated median number of cases per year was 2.7 × 10(-7) (perinatal, i.e., pregnant women and their fetuses or newborns) and 1.4 × 10(-6) (elderly) for milk purchased from bulk tanks, 1.5 × 10(-5 ) (perinatal) and 7.8 × 10(-5) (elderly) for milk from farm stores, and 2.1 × 10(-5) (perinatal) and 1.0 × 10(-4) (elderly) for milk from retail. For raw milk consumed on farms, the median number of listeriosis cases was 1.4 × 10(-7) cases per year. A greater risk of listeriosis was associated with consumption of raw milk obtained from retail and farm stores as compared with milk obtained from bulk tanks. This was likely due to additional time-temperature combination steps in the retail and farm store models, which increased the chances for growth of L. monocytogenes in raw milk. A close relationship between prevalence of L. monocytogenes in raw milk and the values of disease incidence was observed. Hence, a reduction in the number of cases per year in all populations was observed when a raw milk-testing program was in place, especially when routine testing and recalling of milk was conducted.  相似文献   

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