摘要
以哈密瓜汁为材料,研究不同杀菌方式对贮藏过程中其主要理化性质的影响。结果表明,哈密瓜汁经过两种杀菌方式处理后在贮藏过程中,哈密瓜汁的总糖、pH、可溶性固形物、总酚均呈下降趋势;褐变度、可滴定酸和透光率呈上升趋势;其中,微波处理不但对pH、总糖以及总酚的下降起到了显著影响,同时,其还缓解了可滴定酸含量的上升,更有效地抑制了哈密瓜汁中微生物生长以及过氧化物酶(POD)和多酚氧化酶(PPO)的失活。在哈密瓜汁贮藏过程中微波杀菌处理不仅能抑制微生物繁殖,而且能保持好哈密瓜汁风味、色泽和营养成分。
The effect of different sterilization methods on the physic-chemical properties of Cantaloupe juice was investigated during long-term cooling storage.The results showed that the total sugar, pH, soluble solids and the total phonetic showed a decreasing trend during storage. However, the browning degree, titrate acidity and transmittance showed a increasing trend. Among that, the microwave sterilization could obviously keep the decreasing trend of pH,total sugar and the total phonetic, last the increasing trend of the titrate acidity.It also could obviously reduce the total microorganisms and inactivate the polyphone oxidize activity. It was concluded that microwave sterilization can inactivate the microorganisms and maintain original fruit taste, color and nutrients of Cantaloupe juice during long storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第17期332-336,共5页
Science and Technology of Food Industry
关键词
贮藏
哈密瓜汁
理化性质
杀菌
storage
cantaloupe juice
physic- chemical property
sterilization
