超高压处理对泡豇豆杀菌效果的影响  

Effect of inactivation on microorganisms in pickled cowpea by high hydrostatic pressure

作　　者：赵冬[1] 蒲彪[1] 黎雪梅[1] 陈安均[1] 胡凯宁[1] 曾悦予[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2012年第21期78-80,84,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31171726);四川省科技支撑计划项目(2010NZ0045)

摘　　要：为了探求超高压杀菌在四川泡菜工业中的应用,提高其微生物安全,以泡豇豆为供试材料,研究了泡豇豆含盐量、处理压力、处理时间对超高压杀菌效果的影响,并考察了超高压处理对泡豇豆保藏性能的影响。实验结果表明:含盐量为4.2%的泡豇豆超高压杀菌效果优于含盐量6.7%,超高压技术更适用于低盐泡菜的杀菌;压力越大、处理时间越长,微生物致死率越高,但压力较时间对杀菌效果的影响更大;对样品分别采用300、400MPa处理30min,菌落总数降低的对数为5.45、5.52,且均无霉菌和酵母菌检出;300～400MPa处理可以使大肠菌群数有效得到降低,且能有效提高泡豇豆的保藏性能。The objective of this study was to explore the application of high hydrostatic pressure（HHP） sterilization in Sichuan pickled industry and to improve the microbial safety.The effect of different salt concentration in pickled cowpea,treatment pressure and treatment time on bactericidal effect of HHP were investigated,and the preserved performance of pickled cowpea treated by HHP was studied.The results showed that salt concentration of 4.2% was superior to salt concentration of 4.2% in pickled cowpea on bactericidal effect by HHP, so HHP was more suitable for picked cowpea with lower salt concentration.With the increase of treatment pressure and treatment time,the lethality for microorganisms raised gradually, but the pressure had more significant effect to mortality of microorganisms than treatment time.The reduced the amount of total plate counts were respectively 5.45,5.52,and the molds and yeasts wasn＇ t observed in samples treated by 300,400MPa for 30min.Treatment at level of 300 400MPa could effectively reduce the amount of coliforms and improve the preserved performance of pickled cowpea.

关 键 词：超高压 杀菌效果 泡豇豆 保藏性能 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]