沙棘果汁保鲜贮藏加工技术研究  

Study on Preservation,Storage and Processing Technology of Sea-Buckthorn Juice

作　　者：李晓华[1] 孙金奎 谢晓霞 LI Xiaohua;SUN Jinkui;XIE Xiaoxia(Xinjiang Shihezi Vocational Technical College,Shihezi 832000,China)

机构地区：[1]新疆石河子职业技术学院,新疆石河子832000

出　　处：《现代食品》2024年第18期107-109,共3页Modern Food

摘　　要：本文基于沙棘NFC果汁的市场需求与营养特性,深入探讨了沙棘果汁的保鲜贮藏加工技术。从沙棘果实的采摘、选择与清洗,到果汁的榨取、灭菌处理,再到贮藏期细菌生长的抑制、营养成分的保持以及色变的控制,系统地分析了各个环节的关键技术要点。通过优化加工工艺,如采用流动清水清洗、热处理榨汁、γ-射线辐照与巴氏杀菌灭菌、调整pH值与渗透压抑菌、冷冻榨汁与真空脱气保护营养成分等,有效提升了沙棘果汁的品质与保质期,为沙棘果汁的工业化生产提供了科学依据和技术支持。This article explores in depth the preservation,storage,and processing techniques of sea buckthorn NFC juice based on its market demand and nutritional characteristics.From the picking,selection,and cleaning of sea buckthorn fruits,to the extraction and sterilization of juice,to the inhibition of bacterial growth during storage,maintenance of nutritional components,and control of color change,the key technical points of each link were systematically analyzed.By optimizing the processing technology,such as using flowing water for cleaning,heat treatment for juice extraction,gamma ray irradiation and pasteurization,adjusting pH value and osmotic pressure for antibacterial purposes,freezing juice extraction and vacuum degassing to protect nutritional components,the quality and shelf life of sea buckthorn juice have been effectively improved,providing scientific basis and technical support for the industrial production of sea buckthorn juice.

关 键 词：沙棘果汁 保鲜贮藏 灭菌 加工技术 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]