草莓果酱超高压杀菌与贮藏稳定性研究  

Study on Ultra-High Pressure Sterilization and Storage Stability of Strawberry Jam

作　　者：杨斯超 花成 YANG Sichao;HUA Cheng(Beijing Economic Management School,Beijing 100142,China;Beijing Aiguofang Technology Co.,Ltd.,Beijing 100190,China)

机构地区：[1]北京市经济管理学校,北京100142 [2]北京爱果坊科技有限公司,北京100190

出　　处：《现代食品》2021年第19期95-98,共4页Modern Food

摘　　要：本文研究了超高压技术对草莓果酱的杀菌效果以及4℃贮藏期下高压草莓果酱品质的变化,结果表明,随着超高压压力的提升与时间的延长,杀菌效果显著提高,550 Mpa保压3 min可以达到最佳效果。草莓果酱在500 Mpa保压3 min杀菌后,4℃下贮存3个月可以较好地保持产品的品质和安全性。This paper studied the sterilization effect of ultra-high pressure technology on strawberry jam and the changes in the quality of high-pressure strawberry jam during storage at 4℃.The results show that with the increase of ultra-high pressure and the extension of time,the sterilization effect is significantly improved,550 Mpa holding pressure 3 min can achieve the best results.Strawberry jam is sterilized at a pressure of 500 Mpa for 3 minutes and stored at 4℃for 3 months to better maintain the quality and safety of the product.

关 键 词：超高压 草莓果酱 杀菌 贮藏期 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]