猕猴桃汁的超高压杀菌效果  

Effect of UHP treatment on microflora sterilization of kiwi juice

作　　者：赵玉生[1] 赵俊芳[1] 

机构地区：[1]郑州轻工业学院食品工程系,郑州450002

出　　处：《食品科技》2007年第4期146-148,共3页Food Science and Technology

基　　金：河南省重点科技攻关项目(0223025000)。

摘　　要：探讨了热敏性纯猕猴桃汁在超高压处理过程中,存在的菌落总数和大肠菌群数随压强大小和加压时间变化的关系。试验结果表明,在常温下猕猴桃汁中的大肠菌群对压强的敏感性高于菌落总数。压强400MPa保压15min时,大肠菌群可全部杀灭,而菌落总数也可降至35cfu/mL,符合国家食品卫生标准的要求。The relation between survivors of microorganisms and processing pressure as well as holding time during UHP treatment to Kiwi juice was investigated. Results showed that E.coli was more sensitive to pressure than microflora. At 400MPa for holding time 15 minutes condition E.coli could be completely killed and microflora could be lowered to 35cfu/mL. The measuring could meet the criterion of NFHSC.

关 键 词：猕猴桃汁 超高压灭菌 菌落总数 大肠菌群 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]