Method for synchronously controlling alicyclobacillus in water and odor metabolism pollutant of alicyclobacillus

Abstract

The invention provides a method for synchronously controlling alicyclobacillus in water and guaiacol as an odor metabolism pollutant of the alicyclobacillus. Medium-pressure ultraviolet rays are adopted to sterilize and irradiate alicyclobacillus in water, so that the alicyclobacillus is prevented from entering a subsequent production link to cause cross contamination among production equipment from the source, and therefore, the quality of terminal products in the fruit and vegetable industry is ensured. Medium-pressure ultraviolet rays and potassium persulfate are combined for use, so that the irradiation dose of the medium-pressure ultraviolet rays can be properly reduced on the premise of ensuring a relatively good sterilization effect, a large amount of harmful disinfection byproducts cannot be generated in a treatment process, the method is safer to use in a food production and processing process, and particularly, the method has a relatively good application prospect in the aspects of processing and cleaning water for fruits and vegetables and disinfecting water for other foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for simultaneously controlling Alicyclobacillus and its odor-taste metabolic pollutant guaiacol in fruit and vegetable processing and cleaning water by using medium-pressure ultraviolet light combined with potassium persulfate. Background technique [0002] Juice spoilage incidents caused by Alicyclobacillus have occurred successively in many countries and regions in recent years, bringing huge economic losses to juice production enterprises. The bacteria has become one of the most concerned pollutants in the juice industry. [0003] Alicyclobacillus (Alicyclobacillus spp.) is acidophilic, heat-resistant, spore-forming, and stress-resistant. Guaiacol, a pollutant of its odor and taste metabolism, will affect the flavor of fruit juice at very low concentrations. The spores of the bacteria can contaminate semi-finished products or production materials in fruit juic...

AI Technical Summary

Problems solved by technology

At present, chemical disinfectants are commonly used in the process of fruit and vegetable processing and cleaning to kill spoilage microorganisms, but disinfection by-products harmful to human health will be produced during the disinfection process, and for Alicyclobacillus with strong stress resistance, inactivation The effect is not ideal

The commonly used sterilization methods in the food processing and production process are: 1. Membrane filtration, which requires frequent replacement of the filter membrane, resulting in increased costs and poor retention stability

2. High-temperature sterilization, because Alicyclobacillus is a heat-resistant bacterium, general high-temperature sterilization cannot kill it, and ultra-high temperature will affect the flavor of fruit juice

3. Pasteurization, conventional pasteurization is difficult to completely inactivate it, but may stimulate spores to germinate

Existing ultraviolet sterilization is generally irradiated by single-wavelength low-pressure mercury lamps (254nm). Due to the poor penetration of ultraviolet rays, it is usually used for the treatment of food factory workshops, equipment, surfaces of packaging materials, and processing water.

Images