文档介绍：
高压脉冲电场与温度协同对亚致死酿酒酵
母修复的影响
陈晓婵1,赵伟2,杨瑞金2**
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(1. 江南大学食品学院,江苏无锡 214122;
2. 江南大学食品科学与工程国家重点实验室,江苏无锡 214122)
摘要:本文以研究高压脉冲电场与温度协同对亚致死酿酒酵母修复的影响为目的,通过设置
不同的修复温度,观察高压脉冲电场处理后保藏温度对亚致死酿酒酵母修复的影响,并进一
步研究了高压脉冲电场与温度协同的强化杀菌方法。结果表明温度是影响亚致死酿酒酵母修
复的重要因素,高压脉冲电场处理后冷藏(4℃)或温和热处理都可以抑制亚致死酿酒酵母
修复或使其进一步死亡。
关键词:高压脉冲电场,温度,酿酒酵母,亚致死,哈密瓜汁
中图分类号:
Influence on Recovery of Sublethal haromyces
Cerevisiae in Hami melon infusion binations of
Temperature and Pulsed Electric Fields
Chen Xiaochan1, Zhao Wei2, Yang Ruijin2
(1. School of Food School of Food Science and Technology,Jiangnan University,Wuxi 214122;
2. State Key Laboratory of Food Science & Technology and School of Food Science and
Technology,Jiangnan University,Wuxi 214122)
Abstract: In this paper, the objective was to evaluate the influence on recovery of sublethal
hcromyces Cerevisiae bination of temperature and PEF. According to different repair
temperatures, the influence of storage temperature on sublethal cells recovery was investigated, as
well as further pasteurization methods. The results showed that temperature was an important
factor for sublethal cells recovery. Combination of PEF and temperature could inhibit sublethal
cells from repair or even kill them.
Key words: Pulsed Electric Field, temperature, haromyces Cerevisiae, sublethal, hami melon
juice
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0 引言
高压脉冲电场(PEF)技术作为一种有希望替代和补充传统热杀