苦丁茶饮料加工技术的研究Ⅱ.灭菌方法的筛选  

Processing Technique of Kudincha Drink Ⅱ.Screening of Sterilization Methods

作　　者：肖文军[1] 杨伟丽[1] 龚志华[1] 程金勇 魏勇[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南省茶叶果品总公司,湖南长沙410007

出　　处：《湖南农业大学学报（自然科学版）》2001年第5期378-380,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科技厅重点攻关项目 ( 0 4 - 95 - 0 2 - 2 ) .

摘　　要：为探讨苦丁茶饮料的最佳灭菌方法 ,采用辐射、间歇、12 1℃ ,115℃ ,10 8℃等方法对苦丁茶饮料灭菌 ,并对各处理进行微生物培养、测定物理性状和相对沉淀量 .结果表明 ,115℃和 12 1℃灭菌都能彻底杀死苦丁茶饮料中的细菌和真菌 ,且前者对饮料品质影响较小 .苦丁茶饮料灭菌后随贮藏时间的延长 ,茶汤的亮度、透光率逐渐降低 ,色泽不断加深 ,OD4 2 0 逐渐增大 ,p H值逐渐降低 ,形成的相对沉淀量也逐渐增多 ,其数值在 1个月左右发生一次极显著的变化 .In order to screen the best sterilization method Kudincha drink was sterilized by radiation,intermiss,121 ℃,115 ℃ and 108 ℃ , and its effects were evaluated by microorganism culture,physical properties determination and the relative amount of precipitate.The results show that the bacteria and fungi in Kudincha drink are completely killed by using the methods of 115 ℃ and 121 ℃ sterilization.The former has less effect on the drink quality than the latter does.With the time of processing and storage of sterilized Kudincha drink,the infusion colour, OD 420 ,relative amount of precipitate formed increased gradually,while the brightness,the rate previous to light,pH of infusion decreased gradually.Significant changes of their amount happened about once a month.

关 键 词：苦丁茶饮料 灭菌 筛选 茶饮料 加工技术 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程] TS272.4[轻工技术与工程—食品科学与工程]