作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品研究与开发》 2010年第7期42-45,共4页

摘　　要： 采用10T以上高强度脉冲磁场处理鲜牛奶,研究脉冲强磁场对牛奶中微生物的影响。结果表明:高强度脉冲磁场对牛奶杀菌效果显著,随磁场强度或脉冲数的增大,菌落总数、大肠杆菌和霉菌酵母的存活率基本呈下降趋势,但出现谷值后,存活率随着磁场强度和脉冲数的进一步增大有所回升。在磁场强度16.02T,脉冲数为6时,对牛奶中菌落总数和大肠杆菌杀菌效果最好;而磁场强度16.02T,脉冲数8时,对霉菌酵母杀菌效果最好。与菌落总数和大肠杆菌相比,霉菌酵母对脉冲磁场有较强的抵抗力。在最佳处理条件下,经脉冲磁场处理的牛奶可达到商业无菌的要求。 The effect of intense pulsed magnetic field on total numbers of colony, Escherichia coli, mould and yeast in milk was investigated by using pulsed magnetic field over 10 T to treat milk. The experimental results indicated that the sterilizing effect of intense pulsed magnetic field on milk was significant. The survival rate firstly reduced to a valley value with the magnetic field strength and pulse number increasing. Then, the survival rate began to rise with the magnetic field strength and pulse number increasing, and the sterilizing result contrarily become worse. When treated by pulsed magnetic field that of 16.02 T, the total numbers of colony and Escherichia coli in milk can lead to the best sterilizing result with pulse number of 6, but the mould and yeast with the pulse number of 8. Compared with total numbers of colony and Escherichia coli, the mould and yeast have stronger resistance on pulsed magnetic field. Under the best treatment conditions, the milk that treated by intense pulsed magnetic field can meet the requirements of commercial sterile.

关 键 词： 脉冲强磁场 杀菌 牛奶 微生物

领　　域： [轻工技术与工程] [轻工技术与工程]