摘要
主要研究了2种杀菌方式对蓝莓汁品质的影响。一种是550 MPa、5 min的超高压杀菌,另一种是121℃、5 s的高温瞬时杀菌。通过测定杀菌后蓝莓汁的菌落总数、悬浮稳定性、色差值、花色苷含量和理化性质等指标,证实超高压杀菌在杀菌的同时较好地保持了蓝莓汁原有的品质、色泽及营养。
The impact of the two sterilization methods on the quality of blueberry juice was studied in this paper. One method was high hydrostatic pressure sterilization at 550Mpa for 5min, and another was high temperature short time sterilization at 121℃ for 5s. Based on the detection of total colonies number, suspension stability, color value, anthocyanin content, and physical chemical indicators of blueberry juice after sterilization, we believed that the high hydrostatic pressure sterilization was better in keeping quality, color and nutrition of blueberry juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第12期7-10,共4页
Food and Fermentation Industries
基金
国家"十二五"科技支撑计划项目(No.2012BAD31B05
No.2011BAD31B09)
关键词
蓝莓汁
超高压杀菌
高温瞬时杀菌
blueberry juice, high hydrostatic pressure sterilization, high temperature short time sterilization
