摘要
[目的]探寻较优的刺梨果汁的杀菌方式。[方法]以刺梨鲜果为原料,进行榨汁处理,采用巴氏杀菌、微波杀菌及超声波杀菌等杀菌方式对刺梨果汁进行杀菌处理,以菌落总数、维生素C、可溶性固形物、pH、色值等指标为评价标准,比较不同杀菌方式对刺梨果汁品质的影响。[结果]试验表明,超声波杀菌效果最佳,杀菌率高达96%,符合国家卫生标准相关规定;超声波杀菌下维生素C含量损失最低,仅损失1 g/kg; pH基本没有差别;超声波杀菌对刺梨果汁可溶性固形物含量影响较大;超声波处理引起的色差变化最小。[结论]超声波杀菌处理刺梨果汁,能有效地维持刺梨果汁原有的品质。
[Objective]To explore the best sterilization method of Rosa roxburghii Tratt juice.[Method}Fresh Rosa roxburghii Tratt fruit juice was used as raw material,pasteurization,microwave sterilization and ultrasonic sterilization were used to sterilize Rosa roxburghii Tratt fruit juice.The total number of colonies,vitamin C,soluble solids,pH,absorbance value,color value and other indicators were detected,effects of different sterilization methods on the quality of Rosa roxburghii.Tratt fruit juice were compared.[Result]The results showed that ultrasonic sterilization was the best sterilization way to control the growth of microorganism,96%bacteria in fruit were killed by ultrasonic sterilization.Furthermore,ultrasonic sterilization had less influence on the loss of vitamin C content,only lose 1 g/kg;Besides,the content of soluble solids in fruit was increased and color value changed little by ultrasonic sterilization.[Conclusion]Ultrasonic sterilization was the best method for sterilization to maintain the quality of Rosa roxburghii Tratt juice by comparing with other two sterilization methods.
作者
王乐乐
周小顺
周绍琴
WANG Le-le;ZHOU Xiao-shun;ZHOU Shao-qin(Agricultural Service Center,Hongfenghu Town Government,Qingzhen,Guizhou 551400;College of Food Safety,Guizhou Medical University,Guiyang,Guizhou 550025)
出处
《安徽农业科学》
CAS
2018年第33期144-146,共3页
Journal of Anhui Agricultural Sciences
关键词
刺梨
杀菌
品质
Rosa roxburghii Tratt
Sterilization
Quality
