不同杀菌条件对酸乳清饮料中微生物的影响  

The Effect of Different Sterilization Conditions on the Microorganisms of Acid Whey Beverages

作　　者：郑伟 李子健 张园园 王莉梅 刘秀丽 李星云 白乌日力嘎 赵俪捷 韩云飞 刘璐 史培 乔健敏 傲特更脑日布 ZHENG Wei;LI Zijian;ZHANG Yuanyuan;WANG Limei;LIU Xiuli;LI Xingyun;BAI Wuriliga;ZHAO Lijie;HAN Yunfei;LIU Lu;SHI Pei;QIAO Jianmin;Aotegengnaoribu(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot010031,China;Inner Mongolia Muming Foodstuffs Limited Liability Company,Ordos017399,China)

机构地区：[1]内蒙古自治区农牧业科学院,内蒙古呼和浩特010031 [2]内蒙古牧名食品有限责任公司,内蒙古鄂尔多斯017399

出　　处：《畜牧与饲料科学》2024年第6期25-29,共5页Animal Husbandry and Feed Science

基　　金：鄂尔多斯市科技计划项目(2022YY029);内蒙古自治区科技计划项目(2020GG0093)。

摘　　要：[目的]探索既能杀灭致病菌和腐败微生物,又能最大限度地保留酸乳清饮料中乳酸菌活菌数的杀菌条件,为酸乳清饮料的生产流程优化提供参考。[方法]以自然发酵的酸乳清为原料,制备酸乳清饮料;设置1个对照组和3个杀菌处理组,分别为A~D组。A组为对照组,不对样品进行杀菌处理,B组进行65℃、30 min杀菌处理,C组进行75℃、1 min杀菌处理,D组进行75℃、3 min杀菌处理。经不同杀菌条件处理后,检测酸乳清饮料中菌落总数以及乳酸菌、大肠菌群、金黄色葡萄球菌、霉菌和酵母菌的数量。[结果]所有酸乳清饮料样本中均未检出大肠菌群;75℃、1 min杀菌处理组(C组)不能杀灭所有金黄色葡萄球菌、霉菌和酵母菌,65℃、30 min和75℃、3 min杀菌处理组(B组和D组)均可以完全杀灭金黄色葡萄球菌、霉菌和酵母菌,但75℃、3 min杀菌处理组(D组)的乳酸菌存活数更多。[结论]75℃杀菌3 min是3个处理组中最佳的杀菌条件,可以作为酸乳清饮料生产加工流程优化的参考。[Objective]The aim of this study was to explore the sterilization conditions that can both eliminate pathogenic bacteria and spoilage microorganisms while maximally preserving the viable count of lactic acid bacteria,providing a theoretical reference for optimizing the production process of acid whey beverages.[Method]Acid whey was used to prepare acid whey beverages,and then one control group and three sterilization treatment groups,named A to D,were set up.Group A was the control group without sterilization,group B was sterilized at 65℃for 30 min,group C was sterilized at 75℃for 1 min,and group D was sterilized at 75℃for 3 min.After different sterilization conditions,the total colony counts as well as the numbers of lactic acid bacteria,coliforms,staphylococcus aureus,moulds and yeasts were detected in the acid whey beverages.[Result]The coliform was not detected in the sample of acid whey beverage.The 75℃for 1 min sterilization group(Group C)could not eliminate all staphylococcus aureus,moulds,and yeast.Both 65℃for 30 min and 75℃for 3 min sterilization treatment groups(Group B and D)could completely kill staphylococcus aureus,moulds and yeasts,but the 75℃for 3min sterilization group(Group D)had a higher survival rate of lactic acid bacteria.[Conclusion]The 75℃for 3 min sterilization treatment is the optimal sterilization condition among the three groups,which can serve as a reference for optimizing the production and processing process of acid whey beverages.

关 键 词：酸乳清饮料 杀菌条件 微生物 乳酸菌 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]