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

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

Active Publication Date: 2014-11-26
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 sterilization is usually high, which requires a high pressure level for ultra-high pressure equipment, which in turn increases the equipment cost of the actual production process. put in

Method used

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

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Experimental program
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Embodiment Construction

[0015] Activate Escherichia coli (O157:H7) (activation is a conventional method, for example, according to the published "Influence of several factors in high-pressure carbon dioxide treatment on the bactericidal effect of Escherichia coli in cloudy apple juice" (Food Industry Science and Technology, Issue 21, 2012) Or "Manufacture and Application of Microbial Culture Medium" (China Agricultural Press, Chen Tianshou, 1995) or China General Microorganism Culture Collection Management Center (CGMCC) The method of microorganism use instruction book is activated) after inoculation to pure water, make The colony concentration of the bacterial liquid in purified water reaches 10 7 More than cfu / ml.

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

[0017] The juice obtained after squeezing the fresh red bayberry juice was cent...

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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 sterilization method for 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 choices that can replace thermal sterilization in industrial sterilization treatment processes. Compared with heat sterilization technology, the biggest advantage of ultra-high pressure sterilization technology is that it can achieve room temperature sterilization, which has significantly less impact on the nutritional quality of food products than heat sterilization, and retains sensory qualities such as color and smell of the product itself to the greatest extent. [0003] However, ...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472
Inventor 于勇葛凌燕朱松明王春芳
Owner ZHEJIANG UNIV
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