CN106306973A - 基于脉冲式超高压处理对胡萝卜汁的杀菌方法 - Google Patents
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Abstract
本发明提供一种基于脉冲式超高压处理对胡萝卜汁的杀菌方法,其特征在于:胡萝卜汁置于密封袋中,将密封袋放入超高压设备内,脉冲式增压泄压2-3次,其压力峰值为400MPa-600MPa。优选的,脉冲式增压泄压2次,其压力峰值为500MPa-600MPa。该处理方法可在较低温度下杀菌,保持食品原有的风味及营养,延长食品的保质期。且处理时间短,降低能耗,有效实现节能减排。与恒压式超高压处理方法相比,其对大肠杆菌的杀灭效果更强。
Description
技术领域
本发明属于食品加工领域,特别涉及一种基于脉冲式超高压处理对胡萝卜汁的杀菌方法。
背景技术
胡萝卜富含多种营养成分,且兼具医疗和保健作用。目前,以胡萝卜为原料的产品种类繁多,其中最受广大消费者所喜爱的就是胡萝卜汁。
传统的热杀菌由于使用较高的温度,会破坏产品原有的风味和营养成分(Master et al.,2004;Murchie et al.,2005)。超高压加工可在较低温度(室温)下杀菌、灭酶,使色、香、味及营养成分不受破坏,无需添加防腐剂或非天然成分;压力能快速升降,且各向均等,不受产品形状尺寸的影响,而热杀菌需要很长的升温降温时间(特别是固态或含有固体物的产品),温度不均匀,热能消耗量大;超高压加工无环境污染,而热加工或化学处理有不同程度的污染或残留。因此,研究和开发超高压高新技术对于提高食品的质量与安全水平,对于节能减排有重要的科学和现实意义。
超高压按照处理方式分为恒压式和脉冲式。恒压式高压处理即将压力升到目标压力后再泄压脉冲式高压处理由升压(见图1),脉冲式高压处理由升压、降压和几个脉冲组成,没有保压的过程,压力升高到目标压力后立刻降压到到某压力(见图2),此视为一个脉冲处理。脉冲式高压处理强化了升压、降压时的胁迫作用。
最近几年来,虽然国内有关超高压方面的研究在不断增加,如:奶类(张勇,2007)、水产品(谢慧明等,2006;)、肉类(王志江等,2008)等,但这些研究都是采用恒压式超高压杀菌。
发明内容
有鉴于此,本发明的主要目的在于提供一种为达到上述目的,在保持胡萝卜汁原有风味、营养的前提下,有效的将大肠杆菌杀死,延长了胡萝卜汁的保存时间。
本发明的技术方案是这样实现的:
基于脉冲式超高压处理对胡萝卜汁的杀菌方法,胡萝卜汁置于密封袋中,将密封袋放入超高压设备内,脉冲式增压泄压2-3次,其压力峰值(即升压时的压力最高值)为400MPa-600MPa。其泄压时压力谷值(即泄压时压力最低值)没有特别要求,可以任意选择一符合要求的压力值。
综合考虑灭菌效果及处理时间的长短,优选的,脉冲式增压泄压2次,其压力峰值为500MPa-600MPa。
本发明相对于现有技术具有以下实质性特点和进步:
(1)脉冲式超高压处理具有超高压处理的优点,可在较低温度下杀菌,保持食品原有的风味及营养,延长食品的保质期。且处理时间短,降低能耗,有效实现节能减排。
(2)与恒压式超高压处理方法相比,其对大肠杆菌的杀灭效果更强。
附图说明
图1为恒压式超压高压处理模式图;
图2为脉冲式超压高压处理模式图;
图3为胡萝卜汁中的大肠杆菌经不同压力一脉冲处理后菌落计数结果;
图4为大肠杆菌经400MPa 1~4脉冲处理后菌落计数结果;
图5为胡萝卜汁中的大肠杆菌经不同高压处理后菌落计数结果。
具体实施方式
下面结合附图和具体实施例对本发明作进一步说明,以使本领域的技术人员可以更好地理解本发明并能予以实施,但所举实施例不作为对本发明的限定。
实施例1
胡萝卜汁准备
胡萝卜去皮后用榨汁机榨汁。鲜榨胡萝卜汁过滤至无菌瓶中。将装有胡萝卜汁的无菌瓶置于62~65℃的水浴锅中进行巴氏杀菌,加热30min后迅速取出样品于冷水中快速冷却,冷藏于4℃。将处理后的胡萝卜汁分别按照表1中的超高压处理参数进行超高压处理。
表1 超高压处理参数
压力 | 脉冲数/保压时间 |
300MPa | 1~4 |
350MPa | 1~4 |
400MPa | 1~4 |
500MPa | 1~2 |
600MPa | 1~2 |
将超高压处理后的胡萝卜汁进行大肠杆菌的检测,检测方法均采用现有技术进行,检测中选择紫红胆盐琼脂和脑心浸液琼脂两种不同的培养基分别对大肠杆菌进行培养计数,以区分超高压处理对大肠杆菌的致伤和致死效应。检测结果见表2。
表2 不同条件高压处理后菌落计数结果
ND=not detectable(未检出)
脑心浸液琼脂培养基是一种非选择性培养基,其中丰富的营养成分可以使受伤的细胞得以复原和生长,因此用脑心浸液琼脂对大肠杆菌进行培养计数的结果为细菌存活的总数,其中包括完好的细菌和受伤的细菌。紫红胆盐琼脂培养基是一种选择性培养基(其中含有选择性的成分),受伤的细菌在这种培养基上不能够生长即不会形成菌落,因此,用紫红胆盐琼脂对大肠杆菌进行培养技术的结果仅包括存活的完好细菌。表2中列出了不同条件的高压处理后大肠杆菌存活总数(脑心浸液琼脂检测结果)和未受伤大肠杆菌存活数(紫红胆盐琼脂检测结果)平均值和标准差,而大肠杆菌的存活总数减去未受伤大肠杆菌存活数即为受伤大肠杆菌数量。由表2可以看出随着压力的增高和脉冲次数的增加,两种培养基检测结果均有下降,即未受伤细菌存活数和细菌存活总数(包括受伤的和未受伤细菌)都在下降,且紫红胆盐琼脂检测的结果(未受伤细菌)比脑心浸液琼脂检测结果(包括受伤的和未受伤细菌)下降的更快,随着压力和脉冲次数的增加,受伤的细菌逐步增加,且这些受伤的细菌逐步被致死,最终所有的细菌都被杀死。
胡萝卜汁中的大肠杆菌经不同压力、一次脉冲的高压出理后进行菌落计数,并对其结果取对数得到图3。
脉冲式高压处理所引起的微生物数量对数值与脉冲次数有着很好的线性关系即Log(N/N0)=k×n(N为高压处理后存活细菌数,N0为初始细菌数,n为脉冲次数),ND=-1/k,ND其意义为在某压力下,杀死90%的微生物所需要的脉冲处理次数。
图3的结果中包括脑心浸液琼脂检测的结果(存活大肠杆菌总数)和紫红胆盐琼脂检测的结果(仅包括未受伤的大肠杆菌存活数)。从图3中可以看出随着脉冲式高压处理对大肠杆菌的致伤和致死都有明显的作用,且压力越高,作用越强。从脑心浸液琼脂的检测结果来看,300MPa一个脉冲的处理只能令大肠杆菌数降低0.21个对数值,当压力达到600MPa时,大肠杆菌可减少5.7个对数值。相比脑心浸液琼脂的检测结果,用紫红胆盐培养基对大肠杆菌进行检测时,结果有大幅度的降低,600MPa一个脉冲的处理后在紫红胆盐琼脂培养基中检测不到大肠杆菌,即600MPa的处理使大肠杆菌数目降低了7.8个数量级,这其中包括致死的和致伤的大肠杆菌。从图3中可以看出300MPa以及350MPa一个脉冲高压处理对大肠杆菌在胡萝卜汁中的杀菌效果较弱,而压力达到400MPa以上,同样是没有保压时间的高压处理,杀菌效果却得到了显著的提高,400MPa以上的脉冲处理对胡萝卜汁中的大肠杆菌有很强的致伤及致死作用。
如图4所示,为胡萝卜汁中大肠杆菌用400MPa1~4个脉冲处理后检测结果。从图4中可以看出当压力为400MPa时,未受伤细菌数(VBRA检测结果)和细菌存活总数(BHIA)检测结果)都随着脉冲次数的增加而下降,且细菌存活总数的下降幅度明显高于未受伤细菌数,说明脉冲式高压处理过程在杀死大肠杆菌的同时还对很大比例的大肠杆菌造成伤害使其失活,呈一种亚致死状态。从BHIA检测结果来看400MPa一个脉冲的处理另大肠杆菌数下降约2.4个对数值,400MPa4个脉冲的处理可使大肠杆菌数下降4.4个对数值,这一部分大肠杆菌菌是被高压作用彻底致死的。从VRBA的检测结果来看1~2个脉冲的作用差别并不明显,而400MPa4个脉冲的处理将大肠杆菌全部灭活,即使大肠杆菌数下降了7.8个对数值。
实施例2
按照实施例1中的方法制备胡萝卜汁,将胡萝卜汁分别经500MPa、保压2分钟及经500MPa、1个脉冲处理,将处理后的胡萝卜汁分别进行大肠杆菌检测,得到如表3及图5中所示的结果。
表3
如图5中所示,BHIA检测时则可看出两种处理方式效果有所不同,脉冲式高压处理的结果明显高于恒压式高压处理,即500MPa保压2分钟的处理效果比500MPa 1个脉冲处理更好,杀菌更彻底。对比VRBA与BHIA检测结果可知,脉冲处理对胡萝卜汁中的大肠杆菌具有很强的致伤作用。
以上所述实施例仅是为充分说明本发明而所举的较佳的实施例,本发明的保护范围不限于此。本技术领域的技术人员在本发明基础上所作的等同替代或变换,均在本发明的保护范围之内。本发明的保护范围以权利要求书为准。
Claims (2)
1.基于脉冲式超高压处理对胡萝卜汁的杀菌方法,其特征在于:胡萝卜汁置于密封袋中,将密封袋放入超高压设备内,脉冲式增压泄压2-3次,其压力峰值为400MPa-600MPa。
2.如权利要求1中所述的杀菌方法,其特征在于:优选的,脉冲式增压泄压2次,其压力峰值为500MPa-600MPa。
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CN113016876A (zh) * | 2019-12-24 | 2021-06-25 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种提高超高压杀菌效果的工艺及鲜奶 |
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