热协同超高压处理对浑浊苹果汁中微生物的影响

EFFECT OF ULTRA-HIGH PRESSURE COMBINED HEATING ON THE MICROBES IN CLOUDY APPLE JUICE

为探讨高压对浑浊苹果汁中微生物的影响,对浑浊苹果汁进行200MPa～600MPa处理及热协同高压处理,并对50℃协同320MPa处理的果汁分别在4、22、37℃下贮存了35d,然后测定残余微生物数目。当压力升高到300MPa时检测不到霉菌和酵母菌,压力升高到400MPa时检测不到细菌。50℃协同400MPa和600MPa处理后,果汁中检测不到微生物。50℃协同320MPa保压10min可以全部杀灭或钝化混浊苹果汁中的微生物,并且在整个储藏期内微生物数目比较稳定。储藏条件并未对超高压处理后果汁中微生物产生明显影响。

In order to study the effect of high pressure on the amount of microbes in cloudy apple juice, 200 MPa600 MPa and ultra-high pressure combined heating were conducted on cloudy apple juice and the juices whichwas 320 MPa pressured combined 50 ℃ heating were stored for 35 days at 4 ℃,22 ℃ and 37 ℃, and the remaining amount of microbes was assayed. The yeasts and molds could not be found in juice after being pressured with 300 MPa, and bacteria could not be found after being pressured with 400 MPa. Microbes could not be found in juice after being conducted with 400 MPa and 600 MPa combined with 50 ℃. The technology of 320 MPa pressure combined 50 ℃ heating for 10 minutes could be used in inactivating the microbes cloudy apple juice and the amount of microbes remained stable during the storage of apple juice.