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Home > Archive>Volume 40, Issue 6, 2021 >60-64. DOI:10.3969/j.issn. 1673-1689.2021.06.008
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Effects of Sterilization Process on Blueberry Juice Quality
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    Abstract:

    The effects of two sterilization processes, pre-sterilization and post-sterilization, on the quality of blueberry juice were studied. The results showed that with sterilization intensity F= 3 min, the two sterilization processes both achieved commercial sterility. The quality of juice with pre-sterilization was better than that with post-sterilization. For the juice with pre-sterilization under 108 ℃ for 5 s, its color was close to that of the non-sterilized juice with suspension stability significantly improved, and the total anthocyanin retention rate was 97.22%. For the process of post-sterilization, the quality of juice sterilized at 85 ℃ for 60.5 min was poor and the production efficiency was too low, while the quality of juice sterilized at 95 ℃ for 17.5 min was relatively good and the total anthocyanin retention rate was 87.46%.

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NING Kongluan, JIANG Qixing, YU Dawei, YANG Fang, XU Yanshun, XIA Wenshui. Effects of Sterilization Process on Blueberry Juice Quality[J]. Journal of Food Science and Biotechnology,2021,40(6):60-64.

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  • Online: July 26,2021
  • Published: June 25,2021
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