摘要
以鲜榨砀山酥梨汁为研究对象,经高温短时杀菌、巴氏杀菌处理和热处理3种不同杀菌方式预处理后,置于4℃环境下储藏,以研究其在贮藏过程中品质的变化规律。结果表明长时间的贮藏恶化梨汁的感官品质。与对照组相比,经过3种不同预处理后的梨汁,在随后的贮藏过程中能有效地抑制梨汁中微生物数量的增长,减缓了可滴定酸含量的增加以及可溶性固形物含量、p H和果汁亮度的降低,最终感官评定分数更高,有利于保持梨汁原有的品质和外观。其中,高温短时杀菌技术相比于其他两种杀菌技术,能较好地降低梨汁各项理化指标的变化。
The effect of different sterilizations methods（high temperature short time sterilization,thermal sterilization and pasteurization） on the physic-chemical properties of pear juice was investigated during long-term cooling storage.The results showed that the sterilizations could inhibit the increase titratable acidity and microbial number,slow down the decrease of p H,soluble solid content and light,and result in a high sensory evaluation scores than that in control experiment.Different methods all showed significant effects on the quality of pear juice,and it was concluded that high temperature short time sterilization could maintain original fruit taste and nutrients of pear juice during long time storage.
作者
胡盼盼
刘新民
白建
王莉
宋微
HU Panpan;LIU Xinmin;BAI Jian;WANG Li;SONG Wei(Department of Life Science, Luliang University （Luliang 033000;Department of Food Science and Engineering, Harbin Institute of Technology （Harbin 150090)
出处
《食品工业》
CAS
北大核心
2018年第5期145-148,共4页
The Food Industry
基金
吕梁学院校内基金(编号:ZRXN201509)
关键词
梨汁
预处理
贮藏
理化性质
pear juice
pretreatment
storage
physic-chemical property
