超高压杀菌工艺对生牛乳中微生物的影响  

Effects of Ultra-High Pressure Processing on Microorganism in Raw Milk

作　　者：马莉 张杰[1] 任宪峰[1] 郑利君[1] 俞伟祖 MA Li;ZHANG Jie;REN Xianfeng;ZHENG Lijun;YU Weizu(Inner Mongolia Mengniu Dairy Group Co.,Ltd.,Hohhot 011517)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011517

出　　处：《食品工业》2020年第10期107-110,共4页The Food Industry

基　　金：国家重点研发计划(政府间国际科技创新合作,中澳乳品未来技术联合研究中心,2016YFE0101200)。

摘　　要：超高压技术不但可以达到热力杀菌同样的效果,而且可以最大限度保留牛乳中的营养成分。试验研究了超高压杀菌工艺对牛乳品质的影响。在100~600 MPa压力下对牛乳采用连续式加压和交变式加压方式处理一段时间后,测定其微生物和理化指标的变化,并与巴氏杀菌工艺进行对比。结果表明,压力越高,保压时间越长,以灭菌压力、保压时间为变量,研究了超高压处理对生牛乳中菌落总数及大肠菌群的杀灭效果。结果表明,当低压200MPa,低压保压时间5 min,高压500 MPa,高压保压时间30 min时,大肠菌群全部被杀灭,菌落总数致死率达99.91%。因此,超高压处理生牛乳对生牛乳中的微生物有很好的杀灭作用。Ultra-high pressure technology could not only achieve the same effect of thermal sterilization,but also maximize the retention of nutrients in milk.In this experiment,the sterilized effect of ultra-high pressure treatment on the total bacteria counts and coliforms in raw milk was studied by taking sterilization pressure and holding time as variables.The results showed that the coliforms were completely destroyed when the pressure was maintained at low pressure of 200 MPa for 5 min and high pressure of 500 MPa for 30 min,and the fatality rate of the total bacteria counts was 99.91%.Therefore,ultra-high pressure treatment of raw milk had a good sterilized effect on microorganisms in raw milk.

关 键 词：生牛乳 超高压 菌落总数 大肠菌群 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]