西瓜汁超高压均质的杀菌效果研究  

Effect of Ultra-high Pressure Homogenization on the Microflora of Watermelon Juice

作　　者：潘见[1] 林春铭[1] 王莉[1] 杨毅[1] 边会喜[1] 高香兰[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2010年第16期93-96,共4页Food Science

基　　金：2007年度广东省教育部产学研结合重大项目(2007B090400106)

摘　　要：研究西瓜汁超高压均质处理与微生物存活量的关系。西瓜汁样品在0～150MPa的压力条件下经均质处理后检测各项微生物指标。结果表明:西瓜汁在均质压力150MPa时,菌落总数下降2.1～2.3个对数单位,霉菌及酵母菌菌落总数下降2.0～2.3个对数单位,大肠菌群菌落总数下降3.1～3.5个对数单位,但芽孢菌的数量变化不明显。在初始菌落总数为1.0×104CFU/mL的情况下,经150MPa均质处理1次,可达到国家食品卫生标准,综合感官评估与鲜榨西瓜汁相近。初始菌落较高时,可均质处理多次以达到国家食品卫生标准,但综合感官评估有所下降。To figure out the relationship between ultra-high pressure homogenization （UHPH） treatment and survival of microorganisms, watermelon juice was homogenized under pressures ranging from 0 to 150 MPa and its microbiological indexes were examined. After homogenization at 150 MPa , the total bacterial count （TBC） of watermelon juice decreased by 2.0 to 2.3 logarithm unites, and the total yeast and mold count decreased by 3.1 to 3.5 logarithm unites, but the Bacillaceae count changed little. After once homogenization at 150 MPa , watermelon juice with an initial TBC of 1.0×104 CFU/mL could meet the requirements of the national food hygienic standards, and the overall sensory evaluation was similar to that of freshly squeezed watermelon juice. Although watermelon juice with a higher initial TBC after repeated UHPH treatment could also meet the requirements of the national food hygienic standards, its overall sensory evaluation exhibited a decrease.

关 键 词：西瓜汁 超高压均质 杀菌 菌落总数 霉菌 酵母菌 大肠菌群 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]