• 站内检索
    高级检索
  • 最新录用
    更多
文章摘要
杀菌工艺对蓝莓果汁品质的影响
Effects of Sterilization Process on the Quality of Blueberry Juice
投稿时间:2019-12-13  修订日期:2020-01-02
DOI:
中文关键词: 蓝莓果汁  先杀菌后无菌灌装  先灌装后杀菌  杀菌强度  杀菌温度  品质
英文关键词: blueberry juice  pre-sterilization  post-sterilization  sterilization intensity  sterilization temperature  quality
基金项目:国家食品科学与工程一流学科建设项目
作者单位E-mail
宁孔卵 江南大学 6170111037@stu.jiangnan.edu.cn 
姜启兴 江南大学 qixingj@163.com 
摘要点击次数: 182
全文下载次数: 0
中文摘要:
      对杀菌工艺对蓝莓果汁品质的影响进行了研究,对比了前杀菌与后杀菌两种杀菌工艺的果汁品质。结果表明:在杀菌强度F=3 min的情况下,两种杀菌工艺均实现商业无菌。灌装前杀菌果汁的品质好于灌装后杀菌的果汁。灌装前杀菌的工艺中,108 ℃, 5 s的果汁品质较好,色泽接近未杀菌果汁,悬浮稳定性明显提高,总花青素保留率为97.22%。灌装后杀菌的工艺中,85 ℃, 60.5 min的果汁品质较差,生产效率过低;95 ℃, 17.5 min的果汁品质相对较好,总花青素保留率为87.46%。
英文摘要:
      To study the effects of sterilization process on the quality of blueberry juice, the quality of blueberry juice with pre-sterilization and post-sterilization was compared. The results showed that with sterilization intensity F = 3min, both sterilization processes achieved commercial sterility. The quality of juice with pre-sterilization was better than that with post-sterilization. For the juice with pre-sterilization (108 ℃, 5 s), its color was close to the non-sterilized juice, the suspension stability was improved significantly, and the total anthocyanin retention rate was 97.22%. For the process of post-sterilization, the sterilization time at 85 ℃ was 60.5 min, indicating the low production efficiency meanwhile reducing the quality of juice; the suitable condition was 95 ℃ for 17.5 min, with the total anthocyanin retention of 87.46%.
View Fulltext   查看/发表评论  下载PDF阅读器