摘要
为了研究NFC苹果汁微波杀菌新技术,探讨微波杀菌(720 W,120 s)和巴氏杀菌(90℃,10s)后NFC苹果汁在不同温度下(4、25、35℃)贮藏的品质变化和货架期。结果表明:2种杀菌方式后的NFC苹果汁在贮藏期间,微生物的增长速率,L~*值、Vc含量、总酚含量的损失速率都随着贮藏温度的升高、贮藏时间的延长而增大,对比2种杀菌方式,微波杀菌后菌落总数的上升速率低于巴氏杀菌,L*值、Vc含量、总酚含量的损失速率高于巴氏杀菌,且均适用于一级动力学反应模型。微波杀菌对微生物的杀菌效果优于巴氏杀菌,而且保留了更多的营养成分,但也加剧了在贮藏期间色泽的损失。应用得出的货架期预测模型,以菌落总数作为评价指标,NFC苹果汁在低温4℃贮藏下,微波杀菌推荐货架期为10~11 d,巴氏杀菌推荐货架期为7~8 d。
To study a new sterilization technology for NFC apple juice, and use kinetic modelling to investigate the quality changes and shelf life of NFC apple juice at different temperatures(4, 25, 35 ℃) after microwave sterilization(720 W, 120 s) and pasteurization(90 ℃, 10 s). The results indicated that the rates of increasing of total plate count, lossing of L* value, Vc content, total phenolic content increased with the increasing of storage time and temperature after two types of processing. Comparing the two sterilization methods, the increasing rates of the total plate count of microwave sterilization was lower than pasteurization, and lossing of L* value, Vc content, total phenolic content of microwave sterilization was higher than pasteurization. Moreover, the first-order model was the most appropriate to describe the quality changes. Microwave sterilization had better bactericidal effect than pasteurization and retained more nutrients, but it also increased the lossing of color. It was more suitable to use the total plate count as the ultimate standard for shelf life. At low storage temperature(4 ℃), the shelf life of microwave treated apple juice was proposed 10~11 d, and the shelf life of pasteurization treated apple juice was proposed 7~8 d.
作者
李根
赵岩
马寅斐
和法涛
丁辰
朱风涛
初乐
LI Gen;ZHAO Yan;MA Yinfei;HE Fatao;DING Chen;ZHU Fengtao;CHU Le(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014)
出处
《食品科技》
CAS
北大核心
2019年第10期37-43,共7页
Food Science and Technology
基金
十三五国家重点研发计划项目(2017YFD04007、2017YFD0400702、2017YFD0400702-01)
关键词
杀菌
微波
动力学
货架期
品质
sterilization
microwave
kinetic modeling
shelf life
quality
