调理鸭肉浓汤的杀菌及抗氧化特性研究

The Sterilization and Anti-Oxidation Properties of Concentrated Duck Soup

摘要:

研究了乳酸链球菌素(Nisin)与山梨酸钾复配在鸭肉浓汤中的抑菌作用,通过添加Nisin抑制浓汤中的芽孢等耐热性菌体,从而降低杀菌强度;同时研究了TBHQ、BHA、BHT在浓汤中的抗氧化效果。结果表明:当Nisin、山梨酸钾的添加量分别为0.20、0.03 g/kg时,杀菌条件为115℃、30 min,可达到杀菌要求;最优抗氧化方案为:0.15 g/kg TBHQ+0.05 g/kg BHA。

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.