兰溪小萝卜生产过程中有害微生物的初步鉴定以及巴氏灭菌的应用工艺

The preliminary identification of harmful microorganisms in Lanxi radish production process and the application process of pasteurization

通过对兰溪小萝卜生产中各个工序分离得到的微生物进行初步鉴定,找到造成小箩卜在生产过程中影响小萝卜产品质量的根源微生物。并且探讨巴氏灭菌对其保护小箩卜劣变所起到的作用,以便能够有效的延长货品的货架期。研究表明,在整个生产过程中影响产品品质的一个重要原因就是酵母菌的存在,生产过程中要有效地控制酵母菌的生长;巴氏灭菌在60-75℃时适当控制灭菌时间都能取得很好的杀菌效果,100℃时灭菌时间控制在1 min内。采用巴氏杀菌与紫外杀菌相结合的方式灭菌效果更好。

The microorganisms isolated in various processes during the Lanxi radish production were preliminarily identified, to find out the original microorganism which affected the quality of the radish during the radish production process. And in order to effectively extend the shelf life of goods, this paper also discussed the role of pasteurization in protect from the deterioration of radish. Studies showed the significant reason that affected the product quality during the whole production process is the presence of the yeast, it is necessary to effectively control the growth of yeast during the production process; when pasteurized at 60-75℃, properly controlled the sterilization time can obtain very good bactericidal effect, the sterilization time controlled within 1min at 100℃. The sterilizing effect would be better when used the pasteurization with a combination of UV sterilization.