高压蒸汽杀菌工艺对核桃乳品质的影响  

Effect of High Pressure Steam Sterilization on the Qualities of Walnut Beverage

作　　者：于萌萌[1] 姜启兴[1] 许艳顺[1] 夏文水[1] 许学勤[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《食品工业》2015年第10期163-167,共5页The Food Industry

摘　　要：为了研究核桃乳的高压杀菌条件,采用115℃,118℃和121℃高温高压蒸汽杀菌,通过绘制核桃乳的传热曲线和计算杀菌强度,研究不同杀菌温度和杀菌强度对核桃乳的安全性、色泽、稳定性和感官评定的影响。结果表明,F值3.9 min即可以满足核桃乳的安全性要求,通过对比3个温度,121℃杀菌对核桃乳的稳定性影响最小,离心沉淀率、粒径最小,黏度、Zeta电位绝对值最大,稳定性最好。此时核桃乳与未杀菌相比色差变化最小,感官得分最高,香气浓郁,口感醇厚。因此,121℃,12.5 min(F=3.9 min)是核桃乳的最优杀菌条件。To achieve the sterilization condition of walnut beverage, through drawing tile heat transfer curve in the temperature of 115 ℃, 118 ℃ and 121 ℃, the effect of different F-value and temperature on the safety, color, stability and sensory evaluation of walnut beverage was studied. Results showed that F-value of 3.9 min could satisfy the safety requirement. In this condition, when sterilization temperature was 121 ℃, the stability of walnut beverage was the best. With highest viscosity and absolute value of Zeta potential, lowest centrifugal sedimentation rate and Z-average, the beverage also processed a good taste and flavor, sensory scores was the highest. Compared with non-sterilization, the change of color was the smallest. In conclusion, the best condition was 121 ℃ and 12.5 min.

关 键 词：核桃乳 高压蒸汽杀菌 品质 F值 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]