超高压冷杀菌技术对生鲜牛乳品质的影响.doc

超高压冷杀菌技术对生鲜牛乳品质的影响 乔长晟1，王 瑞1，陈 娜1，王巨克1，左 轮1，贾培起2，贾士儒1(1.天津市工业微生物重点实验室，天津科技大学，天津 300222；2.天津市华泰森淼生物工程技术有限公司，天津 300384) 摘要：本文研究了超高压（UHP）冷杀菌技术对生鲜牛乳品质的影响。在350～600MPa的超高压下对生鲜牛乳采用连续加压、交变加压方式及栅栏技术处理一定时间后，测定其微生物指标和理化性质的变化情况，并与巴氏杀菌技术进行比较。结果表明：1）压力越高，保压时间越长，交变次数越多，杀菌效果越好；2）采用栅栏技术对牛乳中的微生物具有更有效的杀菌作用，其中相同浓度的（终浓度100mg/L）ε-聚赖氨酸较Nisin具有更强的杀菌效果；3）利用SDS电泳研究了不同杀菌方式对牛乳总蛋白的影响，发现经UHT、巴氏和500MPa交变处理的牛乳与生鲜牛乳相比其总蛋白电泳图谱靠近负极方向第一条谱带消失，第二条谱带颜色变浅，由此推测经上述处理后牛乳中有一些蛋白质的亚基发生了解离，而经400MPa交变处理的牛乳与生鲜牛乳的总蛋白电泳图谱相似；4）超高压牛乳营养成分与生鲜牛乳相比，苏氨酸、VA、VC在超高压处理中受到的破坏明显比巴氏杀菌小得多，特别是苏氨酸和VA几乎完全被保留下来，而VC含量也要比巴氏奶高出25%以上，对于VB1、VB2，检测数据也表明，超高压灭菌对其破坏要比巴氏灭菌小，其含量分别比巴氏杀菌牛乳高出9.5%和2.6%；5）与巴氏杀菌乳相比，超高压杀菌有助于延长牛乳的保质期，扩大牛乳的销售半径。关键词：超高压；生鲜牛乳；栅栏技术；营养成分；保质期 Effects of Ultra-high Pressure (UHP) Sterilization Technology on the Qualities of Fresh Raw Milk QIAO Chang-sheng1, WANG Rui1, CHEN Na1, WANG Ju-ke1, ZUO Lun1, JIA Pei-qi2, JIA Shi-ru1（1. Tianjin Key Lab of Industrial Microbiology , Tianjin university of science technology, Tianjin 300222, China; 2. Tianjin HuaTai-SenMiao Bioengineering technology Co.,Ltd, Tianjin 300384, China） Abstract: The effect of ultra-high pressure sterilization technology on the qualities of fresh raw milk was studied. Fresh raw milk was subjected to UHP treatment (continuous, alternative pressure treatment and hurdle technology ) at selected pressure (350-600MPa) for various holding times. Pressure treated samples were enumerated to determine the residual microbial population and initial counts were obtained from the control samples. The changes of nutrition in milk treated with different technologies are also determined. Results showed that, 1) higher pressure, longer holding time and more alternative times favour a larger destruction of microorganisms; 2) the combined effect of hurdle technology and pressure on the destruction of microorganisms in fresh raw milk is more effective than only using pressure treatment, among which the effect of ε-polylysine on inactivation of microorganism in fresh raw mi