摘要
应用低频超声波(25 k Hz)处理宽皮柑橘(温州蜜柑)汁,考察其对特征微生物菌群(细菌、霉菌、酵母、大肠菌群)的灭活效果,同时分析了低频超声波对橘汁品质的影响。研究结果表明,超声时间、超声温度、超声功率均对杀菌率具有极显著影响(P<0.01),超声杀菌处理最佳工艺条件为超声温度50℃,超声时间40 min,超声功率720 W;低频超声处理对橘汁糖酸成分无显著性影响(P>0.05),同时橘汁抗坏血酸、总酚,以及抗氧化能力均显著高于巴氏杀菌橘汁(P<0.05)。低频超声技术具有提升橘汁品质的潜在作用。
The effect of ultrasound with 25 kHz frequency on inactivation of characteristic microorganism （germs, mold, yeast, coliform） and quality of mandarin （Citrus unshiu） juice was systematically studied. The results showed that ultrasonic time, ultrasonic temperature and ultrasonic power had highly significant effects （P 〈 0.01 ） on microbi- al inactivation in mandarin juice based on single-factor experiment. The optimum ultrasonic sterilization condition was treatment with 720 W of ultrasonic power at 50 ~C for 40 min. The effects of pasteurization and ultrasound on the qual- ity of mandarin juice were comparatively analyzed. The yields of sugar and acids in juice treated by ultrasound showed non-significant changes （P 〉 0.05）. The yields of ascorbic acid and total phenolics, as well as antioxidant capacity in mandarin juice were higher （P 〈 0.05） after ultrasonic treatment compared with pasteurization. The results exhibi- ted that low frequent ultrasound had a potential effect on the improvements of qualities of mandarin juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第5期106-114,共9页
Food and Fermentation Industries
基金
国家现代农业柑橘产业技术体系(CARS-27-05B)
中央高校基本科研业务费专项(XDJK2015B004)
关键词
温州蜜柑
低频超声
杀菌
品质
Citrus unshiu
low frequency ultrasound
microbial inactivation
quality
