超高压处理对枸杞鲜果中微生物致死效应的研究  

STUDY ON THE LETHAL EFFECTS TO MICROORGANISMS IN FRESH LYCIUM BARBARUM BY UHP TREATMENT

作　　者：张英[1] 唐玉峰 王换玉 白杰[1,4] 

机构地区：[1]宁夏大学农学院,银川750021 [2]宁夏绿创生物工程发展有限公司,银川750021 [3]包头科发高压科技有限责任公司,包头014030 [4]宁夏食品检测中心,银川750001

出　　处：《内蒙古农业大学学报（自然科学版）》2009年第1期146-148,共3页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

摘　　要：研究了鲜枸杞经超高压处理前后微生物的变化。观察了菌落总数、霉菌、酵母菌数和大肠菌群数的变化。试验结果表明:室温下,鲜枸杞中的大肠菌群对压力比较敏感,压力为300MPa,保压15min即可全部杀灭;霉菌和酵母菌较大肠菌耐压,压力为450MPa,保压10min可全部杀灭;当压力达到450Mpa、保压时间在5min、10min和15min处理时,菌落总数分别在72 cfu/ml、45 cfu/m l、23 cfu/ml,都可达到国家食品卫生标准要求。The changes of the number of colony in fresh Lycium barbarum caused by Ultra High Pressure （UHP） treatments were studied and the total number of colony and the number of coliform group, mold and yeast were observed before and after high pressure treatments. The results showed that the E. coli was very sensitive to pressure effect at room temperature and it could be completely kill- ed under the 300 MPa for 15 min ; the mold and yeast were more pressure resistant than E. coli, and they could be completely de- stroyed under 450MPa for 10 min. The total numbers of colony were 72, 75 and 23 cfu/ml under 450 MPa for 5, 10 and 15 rain re- speetively. They all met the requirements of national food sanitary standard.

关 键 词：超高压 枸杞 微生物 杀菌 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]