干香菇中热噬淀粉芽孢杆菌耐热性的研究  

Study on Heat Resistance of Bacillus thermoamylovorans in Dried lentinus edodes

作　　者：刘巧云 LIU Qiaoyun(Shanghai Kangshi Food Co.,Ltd.,Shanghai 201100,China)

机构地区：[1]上海康识食品科技有限公司,上海201100

出　　处：《食品安全导刊》2024年第13期47-50,共4页China Food Safety Magazine

摘　　要：香菇罐头是以干香菇为原料,高压杀菌后得到的罐头食品,可常温保存9~12个月,但有少数耐热芽孢杆菌的耐热性强,在杀菌不彻底的条件下会大量繁殖,造成罐头产品腐败变质,严重影响产品品质和消费者健康。本文在不同温度不同加热时间下,对从市售干香菇中分离得到的热噬淀粉芽孢杆菌热处理后剩余的活菌进行计数,绘制残存曲线,计算出D值和Z值,得到其耐热数据。结果表明,D_(90℃)=20.75 min、D_(100℃)=4.77 min、D_(110℃)=1.87 min、Z=19.05℃,耐热曲线为y=-0.0525x+6.0067,为香菇罐头制定杀菌工艺提供理论基础。Canned lentinus edodes is a kind of canned food made of dried lentinus edodes and sterilized by high pressure.It can be stored at room temperature for 9~12 months.However,there are a few heat-resistant bacteria,which have strong heat resistance and can reproduce in large quantities under incomplete sterilization conditions,resulting in food spoilage,seriously affecting the quality of products and the health of consumers.In this paper,the heat-resistant bacteria isolated from the dried lentinus edodes:Bacillus thermoamylovorans,was heated at different temperatures for different time.The remaining live bacteria after heat treatment were counted,the residual curve was drawn,and the D value and Z value were calculated to obtain the heat resistance data.The results showed that D_(90℃)=20.75 min,D_(100℃)=4.77 min,D_(110℃)=1.87 min,Z=19.05℃,and the heat resistance curve was y=-0.0525x+6.0067.It provides a theoretical basis for the development of sterilization technology for canned lentinus edodes.

关 键 词：干香菇 热噬淀粉芽孢杆菌 耐热性 D值 Z值 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]