摘要
研究超高压杀菌、微波杀菌、巴氏杀菌对梨枣汁杀菌效果与理化性质的影响。研究结果表明,3种不同杀菌方式对梨枣汁中可溶性固形物、总糖、还原糖含量影响不显著(P>0.05)。其中,超高压杀菌效果最好,灭菌率可达到93%以上;超高压杀菌处理可使梨枣汁可滴定酸含量降低、透光率升高、非酶褐变程度降低,同时保持梨枣汁色泽。超高压处理的梨枣汁部分抗氧化成分损失,但仍能保持梨枣汁较强抗氧化性。因此,超高压杀菌技术不仅有良好的杀菌效果,而且能保持好梨枣汁品质。
The effects of several sterilization methods, including ultra-high pressure（UHP） sterilization, micro-wave sterilization and pasteurization, on the physicochemical properties and sterilizing results of pear jujube juice were studied in this paper. The results showed that different sterilization methods had no significant effect on soluble material, total sugar and reducing sugar（P 〉 0.05） and the microorganisms could be reduced by 93% with UHP. The UHP was best for the product quality, including the color, organic acid, translucent rate and anti-oxidation property. It is concluded that UHP sterilization can effectively inactivate the microorganism and maintain the quality of pear jujube juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期91-95,共5页
Food and Fermentation Industries
基金
国家科技支撑计划(2011BAD29B04)
陕西省科技统筹创新工程(2011KTCL02-02)
关键词
梨枣汁
超高压杀菌
微波杀菌
理化性质
pear jujube juice, UHP sterilization, microwave sterilization, physicochemical properties
