现制饮料中腐败微生物及其检测与防控技术研究进展  

Research progress of spoilage microorganism and its detection and control technology in freshly-made beverages

作　　者：张诺 邹纯[2] 余启明 尹军峰[2] ZHANG Nuo;ZOU Chun;YU Qi-Ming;YIN Jun-Feng(School of Public Health,Guilin Medical University,Guilin 541199,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)

机构地区：[1]桂林医学院公共卫生学院,桂林541199 [2]中国农业科学院茶叶研究所,杭州310008

出　　处：《食品安全质量检测学报》2024年第9期1-10,共10页Journal of Food Safety and Quality

基　　金：浙江省三农九方科技协作项目“新式茶饮专用特色茶加工技术研究与产品开发”(2022SNJF039);国家茶产业技术体系项目(CARS-19);中国农业科学院创新工程项目(CAAS-ASTIP-TRI)。

摘　　要：我国现制饮料种类丰富,产业发展快速且前景广阔。然而,近年来现制饮料中由腐败微生物引起的食品质量问题频发,受到了人们的高度重视。现制饮料行业的可持续发展离不开对腐败微生物的有效防控。因此,本文总结了现制饮料中存在的主要腐败微生物种类、污染源及其产生的不良影响,介绍了传统检测法和快速检测法在腐败微生物检测中的应用,阐述了物理杀菌法和食品防腐剂抑菌法等在腐败微生物防控中的应用,为现制饮料腐败微生物控制和产业的可持续发展提供了理论依据和技术支撑。China’s freshly-made beverages are rich in variety,and their industry is developing rapidly and has broad prospects.However,in recent years,food quality problems caused by spoilage microorganisms in ready-made beverages are frequent,and people pay great attention to them.The sustainable development of the existing beverage industry cannot be separated from the effective prevention and control of spoilage microorganisms.Therefore,this paper summarized the main types of spoilage microorganisms,pollution sources and their adverse effects in the current beverage,introduced the application of traditional detection methods and rapid detection methods in the detection of spoilage microorganisms,and expounded the application of physical sterilization and food preservatives in the prevention and control of spoilage microorganisms.This paper provides theoretical basis and technical support for the control of spoilage microorganisms in freshly made beverages and the sustainable development of the industry.

关 键 词：腐败微生物 现制饮料 防控 检测 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]