Use of freshly squeezed red bayberry juice in killing of escherichia coli

A technology of freshly squeezed bayberry juice and Escherichia coli, applied in the fields of application, food science, food preservation, etc., can solve the problems of high pressure level requirements, high pressure, and increased equipment cost investment in ultra-high pressure equipment

Active Publication Date: 2013-10-09
ZHEJIANG UNIV
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Problems solved by technology

[0003] However, a large number of studies have found that there are still some shortcomings in ultra-high pressure sterilization. For example, the pressure required to achieve complete s

Method used

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  • Use of freshly squeezed red bayberry juice in killing of escherichia coli

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Embodiment Construction

[0015] Activate Escherichia coli (O157: H7) (activation as a conventional method, for example, according to the published "The influence of several factors in high-pressure carbon dioxide treatment on the sterilization effect of Escherichia coli in apple juice" (Food Industry Science and Technology, 2012, 21) Or "Manufacturing and Application of Microbial Culture Medium" (China Agriculture Press, Chen Tianshou, 1995) or China Common Microbial Culture Collection and Management Center (CGMCC) Microbial Use Guide for activation) and then inoculate to purified water to make The concentration of bacterial colony in purified water reaches 10 7 Above cfu / ml.

[0016] The above-mentioned Escherichia coli (O157:H7) is a conventional strain, for example, it can be purchased from China Common Microorganism Collection Management Center (No.: ATCC 8739).

[0017] The juice obtained after squeezing fresh bayberry juice was centrifuged at 10,000 rpm for 20 minutes, and then the supernatant was ta...

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Abstract

The invention discloses a method for killing escherichia coli and especially discloses a use of a freshly squeezed red bayberry juice in killing of escherichia coli. According to the invention, a freshly squeezed red bayberry juice is added into a liquid containing escherichia coli, and the mixture is uniformly mixed and then is subjected to pressure maintaining treatment under the pressure greater than or equal to 10MPa for 1-1.5min, wherein the volume of the freshly squeezed red bayberry juice is at least 1 time volume of the liquid containing escherichia coli. The method provided by the invention can greatly reduce pressure requirements under high-pressure sterilization conditions and avoid microbe follow-up breeding in a storage period after sterilization.

Description

Technical field [0001] The invention relates to a method for sterilizing Escherichia coli, in particular to the application of freshly squeezed bayberry juice in killing Escherichia coli. Background technique [0002] Ultra-high pressure sterilization technology is a hot spot in the research field of food product sterilization technology at home and abroad in recent years. It is one of the most suitable sterilization technologies for industrialization, and it is also one of the best technical options that can replace heat sterilization in the industrialized sterilization process. Compared with heat sterilization technology, the biggest advantage of ultra-high pressure sterilization technology is that it can achieve normal temperature sterilization, which has significantly less impact on the nutritional quality of food products than heat sterilization, and retains the product's own color, smell and other sensory qualities to the greatest extent. [0003] However, a large number of s...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
Inventor 于勇葛凌燕朱松明王春芳
Owner ZHEJIANG UNIV
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