摘要
芽孢杆菌的污染是造成食品腐败变质的一个很重要的原因。在提倡食品中无防腐剂的今天,寻找有效的杀灭芽孢杆菌的措施显得非常重要。本文选择水浴灭菌温度、水浴灭菌时间、微波时间、乳酸链球菌素用量作为参试因子,应用均匀设计的方法对灭菌工艺进行了优化。结果表明,筛选的最佳灭菌条件为水浴温度80℃、水浴时间18min、微波时间30s、乳酸链球菌素用量0.16g/kg。对加有106～107cfu/mL的枯草芽孢杆菌(Bacillussubtilis)的样品,运用该灭菌工艺处理,在37℃条件下培养,样品三个月没出现芽孢杆菌的生长。
The sterilization of packed products is the last chance to prolong the shelf life. Available sterilization methods should be chosen based on current equipment and cost. Uniform design method was adopted to identify the important factors that were used during the sterilization. Four factors, sterilization temperature, sterilization time,microwave treatment time, dose of Nisin, were selected as the experimental factors in the process. U6（6^4 ） design table was used to set up the experiment and each factor was examined at six levels. The result demonstrated the optimum sterilization process was.. sterilization temperature 80℃, sterilization time 18min,microwave treatment time 30s,dose of Nisin 0.16g/kg. The jelly products which 10^6-10^7cfu/mL Bacillus subtilis had been added were sterilized under the optimum sterilization microorganisms could at 37℃ for 90 days. process, and no be found after incubation
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第12期119-121,共3页
Science and Technology of Food Industry
