辛 刚

（国投中鲁果汁股份有限公司，北 京100037）

摘要：近年来，随着生活水平的不断提高，人们对食品安全和营养的要求也逐步升级，纯天然、富含营养、高品质、安全绿色食品受到了广大消费者的青睐。调查显示，果蔬汁饮料是饮料中最受欢迎的品类之一，占比为25%。为适应市场需求，满足客户对果蔬汁风味的要求，本文对果汁中嗜酸耐热菌的种类、特性、产生的原因等进行分析研究，阐明了嗜酸耐热菌对果汁风味产生的影响，提出了有效的控制措施；同时对嗜酸耐热菌的多种检测方法进行了汇总比较，通过检测手段更好地控制果汁中的耐热菌，最终达到去除的目的。

关键词：嗜酸耐热菌；控制措施；检测方法

Study on the Control and Detection Methods of Thermophilic Acidophilic Bacteriain Fruit Juice Processing

XIN Gang

（SDIC Zhonglu Fruit Juice Co.，Ltd. Beijing 100037，China）

Abstract: In recent years，with the continuous improvement of people's living standards，people's requirements forfood safety and nutrition have gradually upgraded. Pure natural，nutrient-rich，high-quality，safe and green food hasbeen favored by the majority of consumers. According to the survey，fruit and vegetable juice drinks are the mostpopular category of beverages，accounting for 25%. In order to meet the market demand，to meet the customer'srequirements for fruit and vegetable juice flavor. In this paper，the species，characteristics and causes of thermophilicacidophilic bacteria（TAB for short）in fruit juice were analyzed. The influence of TAB on fruit juice flavor wasexplained，and effective control measures were put forward. At the same time，a variety of detection methods ofTAB were summarized and compared，and the detection methods were better to control TAB in fruit juice，so as toachieve the purpose of removing it.

Key words: thermophilic acidophilic bacteria；control measures；detection methods

中图分类号：TS275.5               文献标志码：A                            文章编号：1007-7871（2024）03-0044-05

2024，Vol.27，No.3