花生奶的超高压杀菌工艺研究  

STUDY ON UHP TREATMENT OF MICROFLORA STERILIZATION OF PEANUT MILK

作　　者：纵伟[1] 陈怡平[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：《食品研究与开发》2007年第7期4-8,共5页Food Research and Development

基　　金：郑州市科技攻关项目"郑州市食品工程技术研究中心"(2002-3)

摘　　要：研究了花生奶超高压处理与微生物存活量之间的关系。考察了菌落总数、霉菌、酵母菌数和大肠菌群数的变化。实验结果表明:在室温下,花生奶中大肠菌群对压力非常敏感,霉菌和酵母菌较大肠菌群耐压,经500MPa,保压10min处理,菌落总数可降至20cfu/mL,达到了国家相应卫生标准。The relation between survivors of microorganisms and processing pressure and holding time in UHP treatment to peanut milk was investigated.The microorganisms including natural microflora and yeast and mold and E.coli,were demended to check up by National Food Hygienic Standard of China（NFHSC）.In this experiment, results showed that under the room temperature,E.coli was very sensitive to pressure, yeast and mold could stand well to press use higher than the E.coli. There were a variety of microorganism in infected microflora of peanut milk as some was very pressure resistant. These were lowered to 20 cfu/mL of microflora in peanut milk, subject to UHP treatment at 500 MPa for holding time of 10 min. The measures could meet the criterion of NFHSC.

关 键 词：花生奶 超高压 杀菌 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]