高蛋白豆浆超高压杀菌工艺研究  

Ultra-high pressure sterilization technology of high protein soybean milk

作　　者：沈建华 SHEN Jianhua(Shanghai Tramy Green Food(Group)Co.Ltd,Shanghai 201300,China)

机构地区：[1]上海清美绿色食品(集团)有限公司,上海201300

出　　处：《工业微生物》2021年第4期44-47,共4页Industrial Microbiology

摘　　要：超高压杀菌技术是将已密封在最终包装内的产品放置在容器内,并对其施加由水传导的超高静水压力(300 MPa~600 MPa),以达到杀菌目的的冷杀菌技术。该技术既天然、环保,又不会影响食品的营养成分和风味。本文针对高蛋白豆浆超高压杀菌工艺开展了研究,从压力、保压时间和温度三个因素着手进行了单因素试验和正交优化试验,试验结果表明:在压力420 MPa,保压时间12 min,温度60℃条件下,可以达到最佳杀菌效果。The ultra-high pressure sterilization technology is to put the products sealed in the final package into the container and apply ultra-high hydrostatic pressure(300 MPa~600 MPa)transmitted by water to achieve the purpose of cold sterilization.This technology is not only natural and environmentally friendly,but also does not affect the nutrition and flavor of food.In this experiment,the sterilized effects of ultra-high pressure treatment on the production of high protein soybean milk were investigated,and the single factor test and orthogonal optimization test were carried out with three factors:pressure,holding time and temperature.The results indicated that the optimum germicidal effect could be achieved under the conditions of pressure 420 MPa,holding time 12 min and temperature 60℃.

关 键 词：超高压杀菌技术 高蛋白豆浆 菌落总数 大肠菌群 杀菌率 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]