浅谈果汁加工中嗜酸耐热菌的控制及检测方法

Study on the Control and Detection Methods of Thermophilic Acidophilic Bacteriain Fruit Juice Processing

近年来,随着生活水平的不断提高,人们对食品安全和营养的要求也逐步升级,纯天然、富含营养、高品质、安全绿色食品受到了广大消费者的青睐。调查显示,果蔬汁饮料是饮料中最受欢迎的品类之一,占比为25%。为适应市场需求,满足客户对果蔬汁风味的要求,本文对果汁中嗜酸耐热菌的种类、特性、产生的原因等进行分析研究,阐明了嗜酸耐热菌对果汁风味产生的影响,提出了有效的控制措施;同时对嗜酸耐热菌的多种检测方法进行了汇总比较,通过检测手段更好地控制果汁中的耐热菌,最终达到去除的目的。

In recent years,with the continuous improvement of people's living standards,people's requirements for food safety and nutrition have gradually upgraded.Pure natural,nutrient-rich,high-quality,safe and green food has been favored by the majority of consumers.According to the survey,fruit and vegetable juice drinks are the most popular category of beverages,accounting for 25%.In order to meet the market demand,to meet the customer's requirements for fruit and vegetable juice flavor.In this paper,the species,characteristics and causes of thermophilic acidophilic bacteria(TAB for short)in fruit juice were analyzed.The influence of TAB on fruit juice flavor was explained,and effective control measures were put forward.At the same time,a variety of detection methods of TAB were summarized and compared,and the detection methods were better to control TAB in fruit juice,so as to achieve the purpose of removing it.