中温协同超高压处理对梨汁中微生物的影响  

Effect of Ultra High Pressure Mild Temperature Treatments on Microorganisms

作　　者：曾庆梅[1] 潘见[1] 谢慧明[1] 杨毅[1] 徐慧群[2] 

机构地区：[1]农产品生物化工教育部重点实验室合肥工业大学,安徽合肥230069 [2]安徽省出入境检验检疫局,安徽合肥230006

出　　处：《食品科学》2004年第8期30-34,共5页Food Science

基　　金：安徽省"十五"重大科技项目(01703006)

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。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℃.

关 键 词：超高压处理 梨汁 微生物 杀菌 菌落总数 霉菌 酵母菌 大肠菌群 温度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]