摘要
本文研究热敏性果汁——纯草莓汁超高压处理与微生物存活量之间的关系。考察了菌落总数、霉菌、酵母菌数和大肠菌群数的变化。实验结果表明:在温度为29℃下,草莓汁中大肠菌群对压力非常敏感,压力为350MPa,保压3min即可全部杀灭;霉菌和酵母菌较大肠菌群耐压,压力为350MPa,保压10min可全部杀灭;果汁中虽含多种耐压菌,但经500MPa,保压15min处理,菌落总数还可降至30cfu/ml,达到了国家食品卫生标准要求。
The relation between survivors of microorganisms and processing pressure and holding time in UHP treatment tostrawberry juice was investigated. The microorganisms including natural microflora and yeast and mold and E. coli, were is demandedto check up by National Food Hygienic Standard of China (NFHSC). Selected processing pressure was between normal pressureand 500MPa, with holding time range between 0 and 15min. In this experiment. Results showed that under the environmentaltemperature 29℃, E. coli was very sensitive to pressure, which subjected to UHP treatment at 350 MPa for holding time of3minutes could be completely killed; whereas yeast and mold could stand well to press use higher than the E. Coli, whichcould be all killed subjected to UHP treatment at 350 MPa for holding time of 10min. There were a variety of microorganismsin infected microflora of strawberry juice as some was very pressure-resistant. These were lowered to 30cfu/ml of microflorain strawberry juice, subjected to UHP treatment at 500 MPa for holding time of 15min. The measures could meet the criterionof NFHSC.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期31-34,共4页
Food Science
基金
安徽省"十五"重大科技项目(01703006)
关键词
果汁
草莓汁
超高压杀菌
菌落总数
霉菌
酵母菌
大肠菌群
strawberry juice
ultra high pressure
sterilization
microflora
yeast and mold
E. coli