不同杀菌处理方法对菠萝汁理化性质的影响

Effects of the Sterilization Methods on the Physico-chemical Properties of Pineapple Juice

以可溶性固形物、有效酸度、Vc含量、体系稳定性和果汁澄清度作为衡量指标,研究比较了超高压杀菌、巴氏杀菌以及无机陶瓷膜过滤除菌方法对菠萝汁品质的影响。结果表明,三种处理方法对菠萝汁pH值的影响不大。其中,以超高压处理后的效果最好,能很好地保持菠萝汁原有色泽和风味,且对Vc和可溶性固形物的保留率分别达85%和93%,处理后体系的稳定性也最强,T值维持在41%～46%之间,变化幅度不大,所得产品的接受度最好。

The effects of several sterilization methods, including UHP, Inorganic-Membrane filter and pasteurization, on the quality of pineapple juice were studied in this paper, using the contents of soluble material and vitamin C, the available acidity, the stability and clarification of the system as evaluation indexes. The results showed that UHP was best for the product quality, with which the color and flavor of the juice were well maintained and the Vc and soluble material contents were retained by 85% and 93%, respectively. Besides, the T value was within the range of 41%-46%. The examined sterilization methods showed little effect on the acidity of pineapple juice.