液体蛋的超高压杀菌效果试验研究

Study Effect of High Pressure on Microorganisms in Liquid Whole Egg

液体蛋的超高压处理,与传统的热处理相比有许多优越性,具有十分广阔的应用前景。本文研究了液体蛋超高压处理后细菌致死率与处理压力、保压时间的关系。结果表明,液体蛋中细菌致死率随压力和保压时间的增加而增大;压力为440 MPa、保压10min时,细菌致死率为99.72%,保压20min时,细菌致死率为99.90%。压力为400MPa、保压20min,蛋液的初始细菌总数由13100cfu/mL降到31cfu/mL,完全符合国家鸡蛋卫生标准细菌总数小于100cfu/mL的要求。经感官评定,室温下,密封于消毒培养皿中未经处理液体蛋10天后开始发霉、变质,而经过300 MPa、保压10min处理的液体蛋30d以后依然新鲜如初。

Compared to the traditional thermal processes, the high pressure process for liquid whole egg, which has many advantages, has been proved to have a promising future. Effects of processing pressure and sustaining time of high pressure on the bacteria lethality rate in liquid whole egg are studied. The results show that the lethality rate of bacteria in liquid whole egg increases with the increase of processing pressure and sustaining time. The lethality rate of bacteria was 99. 72% under the condition： processing pressure of 440MPa and 10min, while it increases to 99.90% when the time is 20min with other parameters fixed. The residual microorganisms fell from 13100cfu/ml to 31cfu/ml under the condition： pressure of 400MPa and time of 20min. This meets the criterion of NFHSC （〈100cfu/mL）. According to the sensory evaluation, at room temperature, the liquid whole egg treated under 300MPa and 10min could remain fresh after 30 days, while that untreated mildews after 10 days.