不同杀菌方式对鲜橙汁品质的影响及其感官评价  

Effects of Different Sterilization Treatments on Fresh Orange Juice Qualities and Its Sensory Evaluation

作　　者：方婷[1] 严志明[1] 赵剪[1] 陈锦权[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《北华大学学报（自然科学版）》2008年第1期75-79,共5页Journal of Beihua University（Natural Science）

基　　金：福建省科技厅重大项目(2003No18)

摘　　要：以鲜榨橙汁为原料，研究了高压脉冲电场（PEF）杀菌技术和热杀菌技术对鲜橙汁中微生物和理化指标的影响，以及鲜橙汁在储藏期间品质变化情况，并对不同杀菌方式所制得的鲜橙汁进行了感官评定。结果表明：高压脉冲电场可以有效地杀灭鲜橙汁中的微生物，贮藏40d后，细菌菌落总数和酵母、霉菌菌落总数均符合国家标准；PEF处理的鲜橙汁无论是在色泽、香气还是口感方面都好于热处理的鲜橙汁。Effects of pulsed electric fields sterilization and heat sterilization on fresh orange juice and its sensory evaluation were given respectively. The change of fresh orange juice qualities during storage were studied. The sensory evaluations of fresh orange juice by different sterilization methods were given. The results showed that the micro-organisms in fresh orange juice could be inactivated effectively by PEF. After 40 days storage, the total bacterial colonies, yeast and mold colonies were within national sanitary standards. Fresh orange juice treated with PEF sterilization was better than that with heat sterilization not only in colour and flavour, but also in taste.

关 键 词：PEF杀菌 热杀菌 鲜橙汁 品质 感官评价 

分 类 号：S759.8[农业科学—森林经理学]