热杀菌对速冻木瓜果肉果汁感官特性、Vc含量及菌落总数的影响  

Effect of heat sterilization on the sensory evalution,vita min C content and aerobic bacteria count of quick frozen papaya pulpy juice

作　　者：吴逸华 王海滨[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2012年第4期17-20,共4页Journal of Wuhan Polytechnic University

摘　　要：实验设计采用60—80℃热水浴经5—30 min处理软包装的木瓜果肉果汁后再速冻至产品中心温度达-18℃,然后解冻测定产品的感官特性、Vc含量及菌落总数,以寻找对速冻木瓜果肉果汁的热杀菌的最佳温度和时间。研究结果表明:随着热杀菌温度的升高,饮品中菌落总数和Vc的含量逐步下降;当热杀菌温度为75℃、处理25 min时,对抑制菌落总数增长有良好的效果,且能保证速冻木瓜果肉果汁具有良好的口感。In this experiment,the papaya pulpy juice packed with cooking bags was heated in water bath for 5~30 min with the temperature 60-80 ℃,then quick frozen to the center temperature to-18 ℃,and then with the assay on the sensory properties,vita min C content and aerobic bacteria count,so as to find the best heat sterilization temperature and time of the quick frozen papaya pulpy juice.The results showed that as the temperature increased the aerobic bacteria count and vita min C content both gradually decreased.It had good effect on killing microbes when the heat sterilizing temperature was 75 ℃,and the heat sterilizing time was 25 min.In addition this treatment could also ensure the quick frozen papaya pulpy juice had a good taste.

关 键 词：热杀菌 速冻木瓜果肉果汁 感官评价 Vc含量 菌落总数 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]