高密度二氧化碳杀菌对红枣澄清汁的影响  

Effect of dense phase carbon dioxide as a sterilization on jujube clarified juice

作　　者：赵光远[1] 常杨[1] 纵伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2014年第4期43-46,共4页Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD36B07)

摘　　要：探讨了高密度二氧化碳(DPCD)非热杀菌技术对红枣澄清汁的杀菌效果和对其品质的影响。结果表明:DPCD杀菌对红枣澄清汁的最优杀菌条件为30 MPa、60 min、60℃,该条件下杀菌效果最好并且枣汁中微生物数量符合国家食品卫生标准要求。经DPCD处理后,红枣澄清汁的pH值显著降低,透光率略有下降,可溶性固形物含量基本不变且DPCD处理可有效抑制红枣汁褐变。This paper discussed the effect of dense phase carbon dioxide （DPCD） as a non-thermal sterilization technology on the sterilizing effect and the quality of jujube clarified juice. The results showed that the optimal sterilization conditions of DPCD for the jujube clarified juice is 30 MPa, 60 min, 60 ℃. Under these conditions, the bactericidal effect was best and the number of microorganisms in jujube juice accorded with the national food hygiene standards. After treated by DPCD, the pH value of red jujube clarified juice decreased significantly, transmittance rate decreased slightly. The soluble solids content basically unchanged. DPCD treatment could effectively inhibit the browning of red jujube juice.

关 键 词：红枣澄清汁 DPCD非热杀菌 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]