高压脉冲电场对蓝莓汁杀菌效果及品质的影响  

Effect of Pulsed Electric Fields on Sterilization and Quality of Blueberry Juice

作　　者：陶晓赟[1] 王寅[1] 陈健[1] 李路宁[1] 孙爱东[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品与发酵工业》2012年第7期94-97,共4页Food and Fermentation Industries

摘　　要：研究了高压脉冲电场(PEF)对蓝莓汁的杀菌效果及其对蓝莓汁理化性质的影响。结果显示:随电场强度、处理时间的增大,PEF对蓝莓汁中大肠杆菌的杀灭效果增强。当电场强度为35 kV/cm,处理时间为82μs时,蓝莓汁中大肠杆菌致死率为5.12个对数。电场强度一定时,电导率增大,PEF对大肠杆菌的钝化效果略微下降。PEF对蓝莓汁VC、花青素、总酚、可滴定酸、还原糖、可溶性固形物及色泽等理化性质没有影响。The study evaluated the sterilizing effect of pulsed electric fields （PEF） on Escherichia coli in blueberry juice and its impact on physicochemical property of blueberry juice. The results showed that the inactivation effect of Escherichia coli was enhanced when the electric field strength and total treatment time were increased. With PEF treatments at 35 kV/cm and 82 ~s, the reduction of Escherichia coli was 5. 12 logarithms. When the electric field strength was constant and the electric conductivity was increased, the inactivation effect of Escherichia coli declined slightly. PEF had no significant effect on the content of vitamin C, anthocyanin, total phenols, titratable acids, re- ducing sugar, and Brix in blueberry juice and its color.

关 键 词：高压脉冲电场(PEF) 蓝莓汁 大肠杆菌 理化性质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]