The Sterilization and Anti-Oxidation Properties of Concentrated Duck Soup

Abstract:

This paper studies the antibacterial action of Nisin and potassium sorbate compound in concentrated duck soup,inhibit spores and other heat-resistant bacteria in the soup by adding Nisin,which reduce sterilization intensity;TBHQ,BHA and BHT were added in the soup to research the anti-oxidant effect.The results showed that:when the concentration of Nisin and potassium sorbate were 0.20 g/kg and 0.03 g/kg,sterilization conditions reduced to 115℃for 30 min;The best compound scheme of anti-oxidant is:0.15 g/kg TBHQ+0.05 g/kg BHA.