摘要
研究了25℃下超高压处理（500MPa、5-15min）对生牛乳中细菌、大肠菌群、霉菌和酵母的杀灭效果。结果表明,采用以上超高压杀菌强度,可将生牛乳中的细菌数量降低约1个对数数量级,并杀死几乎全部的大肠菌群、霉菌和酵母的营养体。在500MPa下,超高压处理的保压时间越长,杀菌效果越好。500MPa处理10-15min的牛乳,在2-6℃保存7d,菌落总数不超过5.0×104cfu/mL。
Effect of high hydrostatic pressure （HHP） processing on inactivation of microorganisms in raw milk was investigated. The raw milk samples were subjected to HHP treatment of 500 MPa for 5, 10, 15 min at 25 ℃. Microbiological analyses were carried out at 1, 3, 5, 7 days of refrigeration （2-6 ℃）. The results showed that HHP reduced total bacterial count in raw milk by about 1 log cfu/mL, and almost killed all of coliform, yeast and mold. Extension of time for HHP could increase the inactivation of bacterial in raw milk. After 500 MPa treatment with 10-15 min, total bacterial count of milk was less than 5.0×104cfu/mL during storage at 2-6 ℃.
出处
《食品科技》
CAS
北大核心
2013年第5期59-61,68,共4页
Food Science and Technology
关键词
超高压处理
牛乳
杀菌
冷藏
high hydrostatic pressure （HHP）
milk
inactivation
refrigeration
