摘要
本文探讨温度对果汁电导率影响以及不同处理西瓜汁贮藏期间品质变化情况,采用模糊数学方法对不同处理的西瓜汁进行感官评价。结果表明,可通过控制温度来控制浓缩果汁电导率的大小,以达到PEF杀菌条件。将PEF应用于冷冻浓缩西瓜汁杀菌处理,其微生物指标达到国家标准。贮藏期间各理化指标的比较发现,pH值,固形物含量变化不大,而VC含量都有降低。对不同处理方法得到的果汁进行感官评定,结果显示冷冻浓缩+PEF处理的果汁更接近于原汁。
In this experiment, the effect of temperature on conductivity of juice and the quality changes during storage of different treated watermelon were studied. The results show that the conductivity of freeze concentrated juice could be handled by controlling temperature to reach the sterilization. After freeze concentrated watermelon juice treated by PEF, it met the national standard. During the storage, the pH value, solid concentration did not change and the concentration of Vc was going down. With the sensory evaluation of juice treated by different ways, the result showed that the juice treated by freeze concentration and PEF was more closed to fresh juice.
出处
《贵州大学学报（自然科学版）》
2011年第6期52-58,共7页
Journal of Guizhou University:Natural Sciences
关键词
PEF杀菌
冷冻浓缩
西瓜汁
理化指标
感官评价
PEF sterilization
freeze concentration
watermelon juice
physical and chemical indicators
sensory evaluation
