液态调味蛋清超高压杀菌增活工艺研究  

Study of Ultra-high Pressure Processing on Seasoned Liquid Egg White for Sterilization and Increasing Activity

作　　者：苏娅[1] 谢慧明[1] 李欢[1] 潘见[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：《安徽农业科学》2013年第7期3129-3131,共3页Journal of Anhui Agricultural Sciences

基　　金：国家高技术研究发展计划(863计划;2011AA100801-05)

摘　　要：[目的]建立液态调味蛋清超高压杀菌、提高蛋清溶菌酶活性的新工艺。[方法]正交试验优化超高压处理工艺参数,以降低液态调味蛋清的菌落总数并增加溶菌酶活性。[结果]优化的液态调味蛋清超高压杀菌增活的工艺条件为压力300 MPa,温度30℃,保压时间15 min。在此最佳工艺条件下,液态调味蛋清的菌落总数<100 cfu/ml,溶菌酶活性比未处理的蛋清液增高约50%。[结论]液态调味蛋清经超高压处理,既可确保有效杀菌,又能大幅提高蛋清中溶菌酶活性。[Objective] To establish a new technology of ultra-high pressure processing on seasoned liquid egg white to reduce the microbial contamination and improve the activity of lysozyme.[Method] The orthogonal optimization design was adopted to optimize the parameters of ultra-high pressure processing to reduce the total numbers of colony and increase the activity of lysozyme.[Result] It was found that optimal parameters for ultra-high pressure processing on seasoned liquid egg white were based on 300 MPa for 15 minutes at 30 ℃.Under the above conditions,the total numbers of colony was less than 100 units and the activity of lysozyme was about 50% higher than untreated.[Conclusion] The seasoned liquid egg white has good effect to sterilize and could observably improve the activity of lysozyme by ultra-high pressure treatment.

关 键 词：液态调味蛋清 超高压处理 正交优化 杀菌 增活 

分 类 号：S879.3[农业科学—畜牧兽医]