摘要
以Kellyone纯果蔬汁为原料,分别探究超声时间、温度、功率与间隙比等因素对杀菌效果的影响,结果表明在超声温度45℃、超声时间15min、间隙比2∶0、功率900W时,可使菌落总数降低约2.6个数量级,超声波杀菌率可达到99.31%±0.07。相比于巴氏杀菌果汁,超声杀菌可以较好的保持果蔬汁的口感,同时降低对果蔬汁品质的破坏。巴氏杀菌与超声波杀菌均在一定程度上破坏了橙汁的抗氧化活性,超声处理后果汁的抗氧化效果要强于巴氏杀菌处理后的果汁。
Using Kellyone mixed fruit and vegetable juice as raw material,the effects of ultrasonic time,temperature,power and slot time on bactericidal efficacy were investigated.The results showed that the total number of colonies could be reduced by about 2.6 orders of magnitude when ultrasonic temperature was 45℃,ultrasonic time was 15 min,slot time ratio was 2∶0,and power was 900W.The bactericidal rate of ultrasound could reach 99.31%+0.07.Compared with pasteurized fruit and vegetable juice,ultrasonic sterilization can better maintain the taste of fruit and vegetable juice and reduce the damage to the quality of fruit and vegetable juice.Both pasteurization and ultrasonic sterilization reduced the antioxidant activity of fruit and vegetable juice to a certain extent.The antioxidant effect of fruit and vegetable juice treated by ultrasound was stronger than that of pasteurization.
作者
崔帅
颜冰
楼盈凯
叶田
CUI Shuai;YAN Bing;LOU Ying-kai;YE Tian(Hong Sheng Beverage Group Co.,Ltd,Hangzhou 310012,China)
出处
《饮料工业》
2019年第6期15-20,共6页
Beverage Industry
关键词
超声波
杀菌
Kellyone果蔬汁
品质
抗氧化
ultrasonic
sterilization
Kellyone mixed fruit and vegetable juice
quality
antioxidant
