摘要
研究了高压脉冲电场在不同电场强度和处理时间对木瓜果酒Vc损失的影响,还进一步比较了高压脉冲电场和热处理灭菌后的木瓜果酒的菌落总数和Vc含量的变化。结果表明,随着高压脉冲电场的电场强度的增大和处理时间的延长,木瓜果酒的Vc损失越来越大,35 k V/cm、400μs处理时,混合木瓜果酒的Vc含量下降了18.75%,而100℃热处理的Vc含量降低了79%;高压脉冲电场灭菌效果良好,与传统热处理相比,高压脉冲电场处理的木瓜果酒中Vc损失程度更小。
The effects of high voltage pulsed field of different intensity and sterilization time on vitamin C loss in papaya wine were studied. Furthermore, the changes in vitamin C content and bacteria colony number in papaya wine treated by high voltage pulsed field and thermal treatment were compared. The results showed that, vitamin C loss increased with the increase of electric field intensity and processing time; vitamin C content decreased by 18.75 % as electric field intensity was 35 kV/cm （400 μs）. However, vitamin C content decreased by 79 % when treated under 100 ℃. High voltage pulsed field had good sterilization effect, and its itamin C loss was inferior to that of thermal treatment.
作者
王惠惠
莫树平
柏建玲
罗金棠
吴清平
丘明泉
任鹏荣
WANG Huihui;MO Shuping;BAI Jianling;LUO Jintang;WU Qingping;QIU Mingquan;REN Pengrong(Public Lab of New Application Technology of Microbes,Key Lab of Strains Preservation and Application,State Key Lab of Applied Microbiology,Guangdong Institute of Microbiology,Guangzhou,Guangdong 510070;Guangzhou Institute of Fruit Science,Guangzhou,Guangdong 510405,China)
出处
《酿酒科技》
2018年第9期22-25,共4页
Liquor-Making Science & Technology
基金
广东省科技计划项目(编号:2013B091500027)
广东省科技计划项目(2013B091100012)
广州市重大专项项目(编号:201508020068)
广东省科技项目(编号:2016A010105012)
关键词
木瓜果酒
高压脉冲电场
热杀菌
papaya wine
high voltage pulsed field
thermal treatment
