摘要
为探讨不同的热力杀菌条件对锦橙汁品质的影响,采用高温瞬时(93℃、30s),低温长时(70℃、15min)以及目前国内工厂常用的杀菌条件(80℃、10min)对鲜榨锦橙汁进行处理,测定锦橙汁理化性质(色度、pH值、可溶性固形物含量、总酸含量、VC含量、有机酸含量和还原糖含量)的变化及其杀菌效果,并对其DNA的稳定性进行探究。结果表明,温度过高或加热时间过长均对橙汁品质产生不好的影响,VC和有机酸含量大量降解,DNA完整性被破坏。最后得出80℃、10min灭菌的橙汁在品质上表现出较强的优势。
Fresh Jincheng orange juice was treated by high-temperature instantaneous method （93 ℃, 30 s）, low-temperature and long-time method （70 ℃, 15 min） and the method （80℃, 10 rain） commonly used by domestic enterprises in order to study the effects of different heat sterilization methods on the quality of orange juice. Physio-chemical characteristics including juice color, pH, total soluble solids （TSS）, titratable acidity （TA）, VC, organic acids, reducing sugars and microbiological indexes of Jincheng orange juice were determined. At the same time DNA integrity was preliminarily studied. The results showed that both high temperature and long heating time had an unfavorable effect on orange juice, the contents of VC and organic acids decreased and genomic DNA integrity was significantly impaired. Based on the data obtained, it can be concluded that treatment at 80 ℃ for 10 min is better than the other two in maintaining the quality of orange juice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第5期109-113,共5页
Food Science
关键词
灭菌条件
橙汁
品质
理化性质
DNA降解
sterilization method
orange juice
quality
physio-chemical characteristics~ DNA degradation
