摘要
为增强学生对专业知识的深入理解与实践,设计了不同杀菌方式对樱桃番茄汁品质影响综合性教学实验,运用巴氏杀菌、超高温瞬时杀菌及声热复合杀菌三种不同技术对樱桃番茄汁进行杀菌处理,分析樱桃番茄汁菌落总数、粒径、可溶性固形物、pH、总酸、维生素C、色差的变化,并进行主成分分析。结果显示,超高温瞬时杀菌后菌落总数未检出,但相比于对照组,超高温瞬时杀菌造成可溶性固形物及总酸损失率大于50%;声热复合杀菌与巴氏杀菌对樱桃番茄汁品质影响存在一定的相近性,但声热复合杀菌因超声波技术的加持,导致其对樱桃番茄汁品质影响存在一定的特异性,即造成维生素C损失及色差变化较大。该综合性实验不仅锻炼了学生在果蔬汁产品开发方面的食品加工工艺设计与实践能力,更培养了学生的创新意识及科研素养。
In order to strengthen students'in-depth understanding of professional knowledge and practical practice,a comprehensive experiment was designed to study the effects of sterilization methods on the quality of cherry tomato juice.Pasteurization,ultra-high temperature instantaneous sterilization and thermo-sonication sterilization were carried out for cherry tomato juice sterilization.The aerobic plate count,particle size,soluble active solids,pH,total acid,vitamin C and color difference of cherry tomato juice were researched,and principal component analysis was conducted.The results showed that aerobic plate count was not detected by ultra-high temperature instantaneous sterilization.However,compared with the control group,ultra-high temperature instantaneous sterilization caused more than 50%of solid content and total acid loss.The effect of thermo-sonication sterilization on the quality of cherry tomato juice were roughly similar to that of pasteurization,but there was also a certain specificity for the thermo-sonication sterilization owing to the ultrasound technique.That is,ultrasound gave rise to the great loss of vitamin C and the tremendous change of color difference.This comprehensive experiment not only exercised the students'ability of food processing technology design and practice in the development of fruit and vegetable juice products,but also cultivated the students’innovation consciousness and scientific research accomplishment.
作者
李阳
马艺方
程焕
张辉
LI Yang;MA Yifang;CHENG Huan;ZHANG Hui(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Jiaxing Institute of Future Food,Jiaxing 314050,China)
出处
《实验室科学》
2025年第6期27-32,共6页
Laboratory Science
基金
国家自然科学基金面上项目(项目编号:32172334)
浙江大学生物系统工程与食品科学学院探究性实验项目(项目编号:SGSPJG1904)。
关键词
巴氏杀菌
超高温瞬时杀菌
声热复合杀菌
菌落总数
主成分分析
Pasteurization
ultra-high temperature instantaneous sterilization
thermo-sonication sterilization
aerobic plate count
principal component analysis
