杀菌方式及条件对糯玉米饮料品质的影响研究  

Study on the Effect of Sterilization Methods and Conditions on the Quality of Waxy Maize Beverage

作　　者：罗红霞[1] 汪长钢[1] 王丽[1] 刘小飞[1] 石莉娜[1] 

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442

出　　处：《食品工业》2014年第5期75-78,共4页The Food Industry

摘　　要：研究了不同杀菌方式、杀菌温度、杀菌时间对糯玉米饮料感官品质、理化品质及微生物指标的影响。研究结果:确定杀菌方式为UHT杀菌,在此基础不同处理条件对感官品质、黏度、菌落总数影响显著(p<0.05)。其中,120℃处理25 s糯玉米饮料感官评价总分最高为93分,黏度为101.35 mPa·s,菌落总数为16 CFU/mL。因此采用120℃处理25 s作为糯玉米饮料的杀菌条件,该条件不仅能保持具有良好的糯玉米饮料品质,而且还具有良好的杀菌效果。The effects of sterilization temperature, time and methods on the sensory properties, physicochemical properties and microbiological indicator of waxy maize beverage quality was studied. The results showed that selected UHT sterilization and different sterilizat-ions conditions had significant effects on sensory property, viscosity, total bacterial count （p〈0.05）. About that the condition of 120 ℃, 25 s had the highest sensory property （93 scores）, viscosity was 101.35 mPa ~ s, total bacterial count was 16 CFU/mL It is concluded that 120 ℃, 25 s can effectively maintain the quality of and also inactive the microorganism of waxy maize beverage.

关 键 词：糯玉米饮料 杀菌 感官品质 理化营养品质 微生物指标 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]