中温协同超高压处理对梨汁中微生物的影响

食品科学 ›› 2004, Vol. 25 ›› Issue (8): 30-34.

中温协同超高压处理对梨汁中微生物的影响

曾庆梅, 潘见, 谢慧明, 杨毅, 徐慧群

农产品生物化工教育部重点实验室合肥工业大学，安徽省出入境检验检疫局

出版日期:2004-08-15 发布日期:2011-10-24

Effect of Ultra High Pressure Mild Temperature Treatments on Microorganisms

ZENG Qing-Mei, PAN Jian, XIE Hui-Ming, YANG Yi, XU Hui-Qun

1.Key Laboratory of Bio-process, Ministry of Education, Hefei University of Technology;2.Anhui Province Import and Export Commodity Inspection and Quarantine Bureau

Online:2004-08-15 Published:2011-10-24

摘要/Abstract

摘要： 本文研究了处理压力和协同温度对梨汁中菌落总数、霉菌和酵母菌以及大肠菌群存活量的影响。处理压力为大气压力到500MPa、协同温度为室温(19℃)到58℃、保压时间为10min、梨汁pH5(梨汁自然酸度)。实验结果表明:(1)在室温、保压时间为10min的条件下,当处理压力达到500MPa,菌落总数为50cfu/ml;压力为400MPa,霉菌和酵母菌存活量为10cfu/ml,大肠菌群则未被检出。(2)在压力为450MPa、保压时间为10min的条件下,协同温度≥29℃时,梨汁中菌落总数为70cfu/ml;霉菌和酵母菌未被检出;室温下高压处理大肠菌群即未被检出,完全达到国家食品卫生标准。

关键词: 梨汁, 超高压, 中温, 杀菌, 菌落总数, 霉菌和酵母菌, 大肠菌群

Abstract: A study was made on the effects of ultra high pressure (0.1～500MPa) / mild temperature (19～58℃) treatmentson the microflora, mold and yeast and E.coli in Chinese Dangshan pear juices (pH5) with the sustaining time 10min. Results showedthat the residual microflora was 50cfu/ml under 19℃ (environmental temperature), with sustaining time 10min and 500MPa andthat the residual molds and yeasts were 10cfu/ml under 400MPa, However, the E.coli was completely sterilized under 19℃, withsustaining time 10min and 400MPa. On the other hand, results showed that the residual microflora was 70cfu/ml under 450MPa,with sustaining time 10min and ≥29℃, and the residual molds and yeasts were completely sterilized under the same conditions.The E.coli were completely sterilized under 450MPa with sustaining, dwell time 10min and 19℃.

Key words: pear juice, ultra high pressure, mild temperature, sterilization, microflora, yeast and mold, E.coli

曾庆梅, 潘见, 谢慧明, 杨毅, 徐慧群. 中温协同超高压处理对梨汁中微生物的影响[J]. 食品科学, 2004, 25(8): 30-34.

ZENG Qing-Mei, PAN Jian, XIE Hui-Ming, YANG Yi, XU Hui-Qun. Effect of Ultra High Pressure Mild Temperature Treatments on Microorganisms[J]. FOOD SCIENCE, 2004, 25(8): 30-34.

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