超高压处理对干红枣酒中微生物的影响  

Effects of Ultra-high Pressure Processing(UHP) on Microbes in Dry Date Wine

作　　者：张文叶[1] 张世涛[1] 李光照[1] 张常记[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《酿酒科技》2007年第4期52-54,共3页Liquor-Making Science & Technology

基　　金：河南省郑州市重大科技攻关项目"郑州市食品工程技术研究中心("NO.02DB06BFZ01)

摘　　要：研究了超高压处理对干红枣酒中菌落总数、霉菌和酵母菌存活量的影响。室温25℃下,将干红枣酒分别在100MPa、300MPa、500MPa和700MPa压力下,超高压处理10min后,进行微生物检测。实验结果表明,处理压力为100MPa,霉菌和酵母菌存活量均为10cfu/mL;当处理压力达到300MPa时,菌落总数为45cfu/mL。干红枣酒经300MPa超高压处理10min,可以达到国家食品卫生标准。The effects of ultra-high pressure processing （UHP, 100 -700 MPa） on microflora amount, and the survival amount of mold and yeast in dry date wine were studied. The microbes in the wine were detected after 10 min UHP （pressure as 100 MPa, 300 MPa, 500 MPa and 700 MPa respectively） under room temperature （at 25 ℃）. The experimental results suggested that the survival amount of mold and yeast were 10 cfu/mL as the processing pressure as 100 MPa, and when the processing pressure reached at 300 MPa, the microflora amount was 45 cfu/mL, and dry date wine could achieve national food sanitary standards after 10 min UHP （pressure as 300 MPa）.

关 键 词：干红枣酒 超高压 菌落总数 霉菌 酵母菌 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]