杀菌工艺对蓝莓果汁品质的影响  

Effects of Sterilization Process on Blueberry Juice Quality

作　　者：宁孔卵 姜启兴[1,2] 余达威 杨方 许艳顺[1,2] 夏文水 NING Kongluan;JIANG Qixing;YU Dawei;YANG Fang;XU Yanshun;XIA Wenshui(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《食品与生物技术学报》2021年第6期60-64,共5页Journal of Food Science and Biotechnology

基　　金：国家食品科学与工程一流学科建设项目(JUFSTR20180201)。

摘　　要：作者研究了前杀菌与后杀菌两种杀菌工艺对蓝莓果汁品质的影响。结果表明:在杀菌强度F为3 min的情况下,两种杀菌工艺均实现商业无菌。灌装前杀菌果汁的品质好于灌装后杀菌的果汁。灌装前杀菌的工艺中,108℃杀菌5 s的果汁品质较好,色泽接近未杀菌果汁,悬浮稳定性明显提高,总花青素保留率为97.22%。灌装后杀菌的工艺中,85℃杀菌60.5 min的果汁品质较差,生产效率过低;95℃杀菌17.5 min的果汁品质相对较好,总花青素保留率为87.46%。The effects of two sterilization processes,pre-sterilization and post-sterilization,on the quality of blueberry juice were studied.The results showed that with sterilization intensity F=3 min,the two sterilization processes both achieved commercial sterility.The quality of juice with pre-sterilization was better than that with post-sterilization.For the juice with pre-sterilization under 108℃for 5 s,its color was close to that of the non-sterilized juice with suspension stability significantly improved,and the total anthocyanin retention rate was 97.22%.For the process of post-sterilization,the quality of juice sterilized at 85℃for 60.5 min was poor and the production efficiency was too low,while the quality of juice sterilized at 95℃for 17.5 min was relatively good and the total anthocyanin retention rate was 87.46%.

关 键 词：蓝莓果汁 杀菌工艺 杀菌强度 杀菌温度 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]