不同杀菌温度对包装饮用水水质指标及口感的影响  

Effects of Different Sterilization Temperature on Water Quality Index and Taste of Packaged Drinking Water

作　　者：赵茹玉 ZHAO Ru-yu(Shanghai KangshiFoodTech.Co.Ltd.,Shanghai 201103,China)

机构地区：[1]上海康识食品科技有限公司,上海201103

出　　处：《饮料工业》2022年第2期19-23,共5页Beverage Industry

摘　　要：分析对比不同杀菌温度对包装饮用水理化指标、有机污染物、微生物及口感的影响,为熟水饮用水选择杀菌温度提供依据。将经过粗滤、超滤、炭滤及膜过滤等工序预处理后的水经超高温瞬时杀菌(UHT)处理,杀菌温度分别为100、105、115、125、135℃,时间均为16s,分别测试不同杀菌温度条件下,产水的有机物含量、硬度、微生物指标、分子团大小及口感的差异。分析发现,杀菌温度选择135℃时,产水有机物及硬度去除率最高,甘甜感及清凉感更显著。This study analyzed and compared the effects of different sterilization temperatures on the physical and chemical indicators,organic pollutants,microorganisms and taste of packaged drinking water,and provided a basis for the selection of sterilization temperature for boiled drinking water. We performed ultrahigh temperature instantaneous sterilization(UHT) on the water pretreated by coarse filtration,ultrafiltration,carbon filtration and membrane filtration. The sterilization temperature was 100,105,115,125,135℃,and the sterilization time was set as 16s equally. Then we studied on the differences in molecular cluster size,disinfection by-product content,microbial indicators,and taste of the water produced under different sterilization temperature conditions. It was found that when the sterilization temperature is 135℃,the organic pollutants and hardness removal rate are the highest, and the sweetness and cooling sensation are the most pronounced.

关 键 词：包装饮用水 口感 熟水 杀菌温度 超高温瞬时杀菌 微生物 

分 类 号：TS275.1[轻工技术与工程—农产品加工及贮藏工程]