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
郑伟 1李子健 1张园园 1王莉梅 1刘秀丽 1李星云 1白乌日力嘎 1赵俪捷 1韩云飞 1刘璐 1史培 1乔健敏 1傲特更脑日布2
作者信息
- 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
- 折叠
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.
Abstract
[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Key words
acid whey beverage/sterilization conditions/microorganism/lactic acid bacteria引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据