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In this study,Chinese wolfberry fruit (Lycium barbarum autumn fruit) as raw materials,using ultra-high pressure technology to process Chinese wolfberry fruit,high-pressure compared to the total number of bacteria,fungi and yeast,and the death rate of E.coli to determine the best cause of death pressure,in both lethal effect as an index,using response surface analysis to optimize the conditions for their stress management,model building,the most optimal conditions are:the total number of colonies:The pressure of 450MPa,holding pressure time of 10min,temperature 20 ℃,residual rate of 43 cfu / ml.Molds and yeasts:The pressure of 450MPa,holding pressure time of 10 min,temperature 20 ℃,residual rate of 3 cfu / ml.E.coli:The pressure of 450MPa,holding pressure time of 10 min,temperature 20 ℃,residual rate of 0 cfu / ml.Under these conditions,death best to extend the shelf-life of the Chinese wolfberry fruit.