柑橘汁杀菌方法研究进展  

Research Progress on Sterilization Methods of Citrus Juice

作　　者：田瑾 罗潇潇 马嫄 刘晓翠 黄林华[2] TIAN Jin;LUO Xiaoxiao;MA Yuan;LIU Xiaocui;HUANG Linhua(School of Food and Bioengineering,Xihua University,Chengdu 610039 China;Citrus Institute,Southwest University,Chongqing 400712 China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]西南大学柑桔研究所,重庆400712

出　　处：《西华大学学报（自然科学版）》2021年第4期72-79,共8页Journal of Xihua University:Natural Science Edition

基　　金：四川省高等教育人才培养质量和教学改革重点项目“地方高校一流专业建设路径的研究与实践”(JG2018-575);食品科学四川省重点学科建设项目(SZD0803-09-1);2018年宜宾市科技计划项目(2018ZSF008)。

摘　　要：在柑橘汁的加工过程中,杀菌环节是影响其品质好坏的关键工序。本文综述了热杀菌方法和非热杀菌方法在柑橘汁生产过程中的应用及其对柑橘汁品质的影响。研究发现:热杀菌是目前柑橘汁加工中最常用的有效杀菌方式,但对柑橘汁的品质保持效果不如非热杀菌;多种杀菌技术的联用是柑橘汁杀菌技术提升的一个发展方向。In the whole process of citrus juice processing,sterilization is the key process to affect the quality of citrus juice.This paper reviews the application of several traditional thermal and non-thermal sterilization methods in the production of orange juice and their influence on the quality of orange juice.It is found that thermal sterilization is the most commonly used effective way in citrus juice processing,but it is not as effective on maintaining the quality of citrus juice is not as good as non-thermal sterilization.The combination of a variety of sterilization technologies is a development direction of citrus juice sterilization technology.

关 键 词：柑橘汁 热杀菌 非热杀菌 杀菌方法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]