摘要
为探明微波技术对鲜榨西瓜汁的杀菌效果和影响因素,首先以旱砂西瓜汁为研究对象进行不同微波功率、微波处理时间和样品初始温度3个因素下的杀菌试验验证分析。其次通过响应曲面分析法研究以上3个因素对西瓜汁理化指标和感官评定的影响程度,得出微波功率、微波处理时间和样品初始温度的最优解。单因素试验结果显示:初始温度为30℃和微波处理时间为180 s固定条件下,微波功率越大,杀菌效果越好;在样品初始温度为30℃和微波功率3 kW的固定条件下,随时间增长,菌落总数减少;在微波功率为3 kW和微波处理时间为180 s的固定条件下,样品初始温度对微生物影响从强趋向弱。响应面设计试验显示:各因素对细菌总数的影响大小依次为微波处理时间>微波功率>样品初始温度,得到的最优试验条件为微波处理时间180 s、微波功率3 kW、样品初始温度30℃。感官评价分析结果显示:无论对果汁的理化指标还是风味,微波处理结果均优于传统水浴杀菌处理,本文研究结果可为新鲜西瓜汁杀菌工艺优化和技术改善提供一定借鉴与参考。
In order to ascertain the sterilization effect and influencing factors of microwave technology on freshly squeezed watermelon juice,this study firstly used Shahan watermelon juice as the research object to carry out sterilization verification analysis under three factors of different microwave frequency,sterilization treatment time,and initial temperature.Secondly,the influence of the above three factors on the physical and chemical indexes and sensory evaluation of watermelon juice was studied by the corresponding surface analysis method.The optimal solution of microwave frequency,sterilization treatment time,and the initial temperature was obtained.The single factor test results show that:under the fixed conditions of initial temperature of 30℃and microwave treatment time of 180 s,the greater the microwave power,the better the sterilization effect.Under the fixed conditions of initial sample temperature of 30℃and microwave power of 3 kW,with time growth,the total number of colonies decreases.Under the fixed conditions of microwave power of 3 kW and processing time of 180 s,the initial temperature has a strong tendency to weaken the influence of microorganisms.The response surface design test showed that the order of the influence of each factor on the total number of bacteria is:microwave processing time>microwave power>initial sample temperature.The optimal experimental conditions obtained are microwave processing time of 180 s,microwave power of 3 kW,and the temperature of 30℃.The results of sensory evaluation analysis show that the microwave treatment results are better than traditional water bath sterilization treatments for both the physical and chemical indicators and flavor of the juice.The results of this article can provide a certain reference and reference for the optimization of the sterilization process and technical improvement of fresh watermelon juice.
作者
毛雪杰
吴劲锋
李晓伟
常兵兵
胡为江
Mao Xuejie;Wu Jinfeng;Li Xiaowei;Chang Bingbing;Hu Weijiang(College of Mechanical and Electrical Engineering,Gansu Agricultural University,Lanzhou,730070,China;Gansu Zhengsheng Yeast Technology Co.,Ltd.,Baiyin,730900,China)
出处
《中国农机化学报》
北大核心
2022年第1期109-115,共7页
Journal of Chinese Agricultural Mechanization
基金
甘肃省农牧厅资助项目(GNCX-2014-24)。
关键词
西瓜汁
微波杀菌
单因素试验
感官评定
watermelon juice
microwave sterilization
single factor test
sensory evaluation
