| 超高压对鲜榨果蔬汁的杀菌效果 |
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| 引用本文： | 姜 斌,胡小松,廖小军,张 燕,吴继红,孙志健.超高压对鲜榨果蔬汁的杀菌效果[J].农业工程学报,2009,25(5):234-238. |
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| 作者姓名： | 姜 斌 胡小松 廖小军 张 燕 吴继红 孙志健 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家“863“计划重点课题——食品非热加工技术与设备（2007AA100405） |
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| 摘 要： | 为防止鲜榨果蔬汁受微生物污染而腐败变质，通过超高压加工处理降低其污染的风险，延长产品货架期，提高产品的安全性。该文通过研究超高压处理鲜榨苹果汁和胡萝卜汁及其在贮藏期的菌落总数变化，确定超高压杀菌后的鲜榨苹果汁和胡萝卜汁的生物安全性。试验结果表明：超高压对低pH值的鲜榨苹果汁的杀菌效果优于pH值偏中性的鲜榨胡萝卜汁。随着处理压力的增大和处理时间的延长，鲜榨苹果汁和胡萝卜汁中的菌落总数显著降低（P＜0.05）。经过400 MPa、15 min处理的鲜榨苹果汁可在4℃下贮藏7 d仍保持食用安全性，而鲜榨胡萝卜汁经400 MPa、45 min处理，仅能在4℃下贮藏3d。
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| 关 键 词： | 超高压 杀菌 贮藏 鲜榨苹果汁 鲜榨胡萝卜汁 |
Effects of high hydrostatic pressure processing on microbial inactivation in fresh fruit and vegetable juice |
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| Jiang Bin,Hu Xiaosong,Liao Xiaojun,Zhang Yan,Wu Jihong and Sun Zhijian.Effects of high hydrostatic pressure processing on microbial inactivation in fresh fruit and vegetable juice[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(5):234-238. |
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| Authors: | Jiang Bin Hu Xiaosong Liao Xiaojun Zhang Yan Wu Jihong and Sun Zhijian |
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| Institution: | College of Food Science and Nutritional Engineering;China Agricultural University;Beijing 100083;China |
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| Abstract: | To prevent the fresh fruit and vegetable juices from being infected by microorganisms and decaying,high hydrostatic pressure,as an alternative sterilization technology was applied to reduce the amount of microorganisms,extend the shelf life and ensure the safety of products.Effects of high hydrostratic pressure(HHP)processing on change of colony forming unit in fresh apple juice and carrot juice during the storage were investegated to ensure the biosafety.The results showed that HHP was more suitable for fr... |
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| Keywords: | high hydrostatic pressure sterilization storage fresh apple juice fresh carrot juice |
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