摘要
为了探求降低罐头食品的杀菌强度,最大限度地保存食品营养成分,以中性磷酸盐为介质,配制成各种不同浓度的蔗糖脂肪酸酯溶液,混入平酸菌芽孢悬浮液,按 TDT 管法测定其耐热性。结果表明:蔗糖脂肪酸酯浓度在250～1000mg/L,加热温度在115～120℃范围内,可使平酸菌芽孢的致死时间缩短60%～79%,D 值降低65%～80%,杀菌值 F_0降低63%～75%左右。
The method of lowering the killing intensity of canned food was studied in order to keep the nutritional components to the largest content.A series of sucrose fatty acid ester solutions differing in concentration ware made with neutral phosphate solution as sol- vent.Flat-sour bacteria spore suspension was added into these ester solutions.The heat resis- tance of these spores was determined according to TDT-tube method.Results showed that treatment with sugar ester solution(250～1000mg/L)under temperatures between 115～121 ℃ made a 60%～79% reduction in the lethal time of these spores,a 65%～80% reduction in D-value and a 63%～75～ reduction in F-value.
关键词
平酸菌
芽孢
耐热性
蔗糖脂肪酸酯
flat-sour bacteria
spore heat resistance
TDT-tube
D-value
F-value
Z-value
flat-sour spoilage
