不同杀菌剂对苹果汁生产线耐酸耐热菌的杀菌效果研究  

Control Effects of Different Germicides on Thermophilic Acidophilic Bacteria in Apple Juice Concentrate Processing

作　　者：余清谋[1] 张建新[1] 谢勇 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]大连海升果业有限公司,辽宁大连116200

出　　处：《西北农业学报》2007年第1期68-72,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家科技部十五攻关项目(2001BA501A21)

摘　　要：耐酸耐热菌存在于浓缩苹果清汁中,严重影响其加工产品饮料的风味。对浓缩苹果清汁生产中耐酸耐热菌的控制方法的研究结果表明,在生产中采用适当浓度的ClO2、NaOH、H2O2进行处理,可以有效地杀灭耐酸耐热菌。通过用ClO2清洗苹果原料,用NaOH对设备、罐群和管道进行清洗,用NaOH和H2O2对设备、罐群和管道进行联合杀菌,可使生产线的耐酸耐热菌逐级递减,直至杀灭。经过一个榨季的跟踪测试,该方法能够有效控制耐酸耐热菌,提高果汁产品质量。Thermophilic acidophilic bacteria have a strong adverse effect on the flavor of drinks made from apple juice concentrate, which leads to more and more stringent requirements for these bacteria in apple juice drinking countries. The requirements of thermopbilic acidophilic bacteria is not detectable. This article studies and discusses the methods of controlling thermophilic acidophilic bacteria in apple juice concentrate processing. Using ClO2 to clean raw material apples and using NaOH to clean the equipments and tanks and pipes and using H2O2 together with NaOH to sterilize the equipments and tanks and pipes, in order to reduce the thermophilic acidophilic bacteria in processing line step by step, to kill the thermophilic acidophilic bateria completely at last. This method can control the thermophilic acidophilic bacteria effectively and improve the quality of fruit juice products.

关 键 词：耐酸耐热菌 浓缩苹果清汁 CLO2 NAOH H2O2 联合杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]