热辅助超高压对复合调味酱细菌总数的杀灭研究

The fungicidal study on high hydrostatic pressure-assisted thermal processing on the total bacterial count of compound seasoning

以三种半固态的酱味复合调味料——复合甜面酱、复合黄豆酱、复合芝麻酱为研究对象,以菌落总数、霉菌和酵母数为指标,通过对压力、温度作单因素分析,探讨了不同热辅助超高压条件变化对杀菌效果的影响。结果表明,热辅助超高压处理对霉菌和酵母有较好的杀灭效果,处理后的酱料均能达到国家食品卫生标准;而细菌耐压性更强,菌落总数未能达国家食品卫生标准,且随着压力的增大并未明显表现出下降的趋势。

Three kinds of semi-solid compound seasoning sauce——compound sweet flour paste,compound soybean paste and compound tahini were used for the study,to explore the different heat-assisted change impacts on germicidal efficacy of ultrahigh-pressure conditions,through single factor analysis of the pressure and temperature,with total number of bacteria,yeast and mold as indicators. Heat-assisted ultrahigh pressure treatment showed better effectiveness of killing mold and yeast and processed sauces were qualified with the national food hygiene standards. However,bacteria colony failed to reach the national food hygiene standards,due to its higher pressure resistance and showed no sign of downward trend with increasing pressure.