不同杀菌方法对芒果澄清汁的影响

Influence of sterilization methods on the properties clarified mango juice

本文通过微波杀菌、高温瞬时杀菌、沸水杀菌对芒果澄清汁所进行的杀菌试验及探讨,发现前两种方法对芒果澄清汁杀菌后的品质变化影响不大,而采用后一种方法,该汁的色、香、味略有劣变。故对芒果澄清汁杀菌而言,采用前两种方法为佳。

It is presented in this paper to research and discuss the influence on the flavour, colour and taste of clarified mango juice after the sterilization with three methods, which are microwave flash-sterilization, flash-sterilization with high temperature and processing in boiling water. It has been found in the test that the properties of clarified mango juice processed with the first two methods are hardly different from that of raw fruit juice. But its flavour, colour and taste showed a tendency to turn bad with the latter one. So microwave flash-sterilization and flash-sterilization with high temperature may be the best processing methods.