超声波对胡萝卜汁杀菌效果的研究  

Ultrasonic Sterilization of Carrot Juice

作　　者：王文宗[1] 李冰[1] 田应娟[1] 陈玲[1] 范美芳[1] 李琳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2009年第22期58-60,共3页Food Science

基　　金：国家"863"计划重点项目(2007AA100405);广东省教育厅高校重点实验室建设项目(B12N9060240)

摘　　要：以胡萝卜汁为原料,研究不同超声条件对菌落总数的影响。通过正交试验得出杀菌的最优条件为:超声时间10min、占空比0.7、超声强度200W/cm2。同时,比较高温杀菌和超声波杀菌过程对β-胡萝卜素含量的影响,结果表明超声波杀菌能够有效减少类胡萝卜素的损失,有利于果汁营养成分的保持。With the aim to provide valuable experimental support for the application of ultrasonic technique to the sterilization of liquid foods,the effects of ultrasonic treatment conditions,such as treatment time,ultrasonic intensity and duty cycle on total bacterial count in carrot juice were investigated by single factor and orthogonal array methods.Results showed that the optimized ultrasonic treatment for 10 min with 0.7 duty cycle and 200 W/cm2 ultrasonic intensity resulted in an optimal sterilization effect.In addition,in comparison with high temperature treatment,ultrasonic treatment could effectively reduce the loss of β-carotene in carrot juice,thereby favoring the retention of nutritional quality.

关 键 词：胡萝卜汁 超声波 杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]