超高压对液态蛋色泽及微生物的影响  

Effect of High Pressure Processing on the Colour and Microbe of Liquid Egg

作　　者：凌欣 谢晖英 方晗熙 陈昌宜 宣晓婷 曾昊溟[1] 凌建刚 康孟利 朱麟 LING Xin;XIE Huiying;FANG Hanxi;CHEN Changyi;XUAN Xiaoting;ZENG Haoming;LING Jian＇gang;KANG Mengli;ZHU Lin(Ningbo Zhenhai High School, Ningbo, Zhejiang 315200;Ningbo Key Laboratory for Agricultural Products Preservation, Agricultural Products Processing Institute, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China)

机构地区：[1]宁波市镇海中学,浙江宁波315200 [2]宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040

出　　处：《农产品加工》2018年第5期10-12,共3页Farm Products Processing

基　　金：宁波市重大科技专项“日加工10 t虾贝超高压首套示范样机关键技术研究”(2015C110002);宁波市科技新苗计划项目(201701)

摘　　要：以液态蛋为研究对象,研究超高压结合弱酸性电位水对其微生物及色泽的影响。结果表明,超高压处理条件为300 MPa,5 min时,液态蛋的白度最高,表观色泽鲜亮,感官品质最佳;随着超高压处理压力的升高,菌落总数显著降低,与热处理相比,在16 d贮藏期内更好地控制了微生物的生长。超高压结合弱酸性电位水处理不仅能提高液态蛋的感官品质,而且有效控制货架期内微生物的生长,延长保质期。Liquid egg as the research object,the effect of high pressure on the colour and microbe of liquid egg was investigated. The results showed that the liquid egg treated by 300 MPa,5 min was the best in the colour quality. As the pressure of HHP treatment increased, the number of microbe decreased significantly. In comparison with heat treatment, HHP treated samples were maintained at lower level of microbe in the 16 days shelf-life. Liquid egg treated by high pressure processing combined with slightly acid electrolyzed water treatment could be not only improved the sense quality of liquid egg,but also effectively reduced the growth of bacteria to extend the shelf life.

关 键 词：超高压 弱酸性电位水 液态蛋 色泽 微生物 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]