| 对蔗糖脂肪酸酯降低平酸菌芽孢耐热性的研究 |
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| 引用本文： | 乔存炎,潘光秀,刘军民.对蔗糖脂肪酸酯降低平酸菌芽孢耐热性的研究[J].河北科技大学学报,1992(4). |
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| 作者姓名： | 乔存炎 潘光秀 刘军民 |
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| 作者单位： | 河北轻化工学院轻工工程系，河北轻化工学院轻工工程系，河北轻化工学院轻工工程系 |
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| 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。
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| 关 键 词： | 平酸菌 芽孢耐热性 TDT管 D值 F_0值 Z值 平酸腐败 |
Study of Sucrose Fatty Acid Ester on Reducing the Heat Resistance of Falt-sour Bacteria Spore |
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| Qiao Cunyan Pan Guangxiu Liu Junmin.Study of Sucrose Fatty Acid Ester on Reducing the Heat Resistance of Falt-sour Bacteria Spore[J].Journal of Hebei University of Science and Technology,1992(4). |
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| Authors: | Qiao Cunyan Pan Guangxiu Liu Junmin |
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| Institution: | Department of Light Industrial Engineering |
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| Abstract: | 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. |
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| Keywords: | flat-sour bacteria spore heat resistance TDT-tube D-value F-value Z-value flat-sour spoilage |
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