昆达保鲜剂对其理化特性、微生物和感官质量影响的研究。
Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda.
机构信息
Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, 560 024 Bangalore, India.
National Dairy Research Institute (Southern Campus), Adugodi, 560 030 Bangalore, India.
出版信息
J Food Sci Technol. 2014 Jul;51(7):1390-5. doi: 10.1007/s13197-011-0564-0. Epub 2012 Feb 16.
Kunda, an indigenous heat desiccated sweet product prepared from milk and added sugar, has a shelf-life of a few days under market conditions. In this study, effect of preservatives viz. potassium sorbate and nisin on the shelf-life of kunda stored at 30° and 5 °C was investigated. During storage, several changes took place in physico-chemical and sensory characteristics, the changes being faster at 30° than at 5 °C. There was little effect of preservatives per se on the quality of kunda, but changes were slower in kunda preserved with nisin. Kunda packaged in LDPE pouches or tin cans and stored at 30° and 5 °C, irrespective of the presence or absence of preservatives, was stable for 42 and 90 days respectively. Increase in osmotic pressure due to high levels of sugar in kunda might be responsible for containing the growth of microbes in the product.
昆达是一种由牛奶和添加糖制成的土着热干燥甜食，在市场条件下的保质期只有几天。在这项研究中，研究了防腐剂山梨酸钾和乳链菌肽对在 30°C 和 5°C 下储存的昆达的保质期的影响。在储存过程中，昆达的理化和感官特性发生了多种变化，在 30°C 下的变化比在 5°C 下更快。防腐剂本身对昆达的质量几乎没有影响，但用乳链菌肽保存的昆达的变化较慢。用 LDPE 袋或锡罐包装并储存在 30°C 和 5°C 下的昆达，无论是否存在防腐剂，分别稳定 42 天和 90 天。昆达中高糖水平导致的渗透压增加可能是控制产品中微生物生长的原因。
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