超高压和高温瞬时杀菌对蓝莓汁品质影响的比较  

Effect of Short Time Sterilization with High Hydrostatic Pressure and High Temperature on the Quality of Blueberry Juice

作　　者：房子舒[1] 易俊洁[1] 张雅洁[1] 孔民[1] 胡小松[1] 张燕[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室

出　　处：《食品与发酵工业》2012年第12期7-10,共4页Food and Fermentation Industries

基　　金：国家"十二五"科技支撑计划项目(No.2012BAD31B05;No.2011BAD31B09)

摘　　要：主要研究了2种杀菌方式对蓝莓汁品质的影响。一种是550 MPa、5 min的超高压杀菌,另一种是121℃、5 s的高温瞬时杀菌。通过测定杀菌后蓝莓汁的菌落总数、悬浮稳定性、色差值、花色苷含量和理化性质等指标,证实超高压杀菌在杀菌的同时较好地保持了蓝莓汁原有的品质、色泽及营养。The impact of the two sterilization methods on the quality of blueberry juice was studied in this paper. One method was high hydrostatic pressure sterilization at 550Mpa for 5min, and another was high temperature short time sterilization at 121℃ for 5s. Based on the detection of total colonies number, suspension stability, color value, anthocyanin content, and physical chemical indicators of blueberry juice after sterilization, we believed that the high hydrostatic pressure sterilization was better in keeping quality, color and nutrition of blueberry juice.

关 键 词：蓝莓汁 超高压杀菌 高温瞬时杀菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]