摘要
研究采用新式的杀菌工艺,用低压低温杀菌(65℃、0.095MPa、沸腾状态7min)氮气回充的方式对纯天然西瓜汁进行杀菌处理,经过处理的西瓜汁在少氧的状态下进行杀菌,不仅极大地使维生素和其他有益成分得以保留,保证很好的色泽,而且达到了很好的杀菌效果。在杀菌过程中原有加热杀菌工艺中不可避免的加热煮熟气味得到很好的避免和去除,西瓜汁原有风味得到很好的保持,回充氮气防止了西瓜汁中易氧化成分的损失,抑制残留微生物的生长繁殖。在不添加任何食品添加剂的情况下,西瓜汁的贮存期可以达到12个月,达到了工业生产和商品货架期的要求。
This research studies how to kill the germ by low pressure,low temperature and keeping boiling some minutes（65℃, 0.095MPa, boiling 7min）, and then return the N2 to the watermelon juice, after doing these, the juice not only killed the most germ in the environment of little O2, but also keep the most nutrition, Vitamin and good color of the juice, during the process of technique, the bad odor in the old sterilization be avoided, the intrinsic flavor of watermelon juice be hold well. The return N2 avoid the losing of aerobic oxidation matter in watermelon juice and restrain the growing of rudimental germ. Under the condition of not increasing any food additive, the watermelon can attain 12 months, arrive at the request of the industry production and the merchandise shelf period.
出处
《食品科技》
CAS
北大核心
2005年第9期74-76,79,共4页
Food Science and Technology
基金
哈尔滨市青年基金项目(2003AFQXJ018)
关键词
纯天然
西瓜汁
杀菌
pure savageness, the juice of watermelon, sterilization
