摘要
以荔枝汁为原料,研究不同超声处理条件对酸土脂环芽孢杆菌(TAB)杀菌效果的影响。在单因素试验基础上,采用响应曲面法考察超声功率、超声时间、超声间隔时间对杀菌效果的影响,并进行杀菌条件优化。结果表明:影响杀菌效果的因素顺序为超声时间>超声功率>超声间隔时间,得到的优化杀菌工艺条件为:超声时间7.5 min、超声功率400W、超声间隔时间5s;在该优化杀菌条件下,酸土脂环芽孢杆菌杀菌率92.25%。比较超声杀菌和水浴加热杀菌对荔枝汁品质的影响,结果表明超声杀菌能够有效地减少荔枝汁营养物质的损失。
Litchi juice was as raw material to study sterilizing effect of different ultrasound treatment conditions on Alicyclobacillus acidoterrestris. Single factor examination and response surface analysis experiments were used to investigate the effects of ultrasonic power, ultrasonic treatment time and ultrasonic intermittent time on sterilizatidn. The order of importance of the three factors affecting the sterilization from high tO low was ultrasonic treatment time, ultrasonic power and ultrasonic intermittent time. The results showed that the optimal process parameters for this method were： ultrasonic treatment time of 7.5 rain, ultrasonic power of 400 W and ultrasonic intermittent time of 5 s. Under the condition of sterilization rate Was 92.25%. In comparison with ultrasonic treatment, water bath treatment could effectively reduce the loss of nutritional quality in litchi juice.
出处
《食品与机械》
CSCD
北大核心
2014年第3期214-217,243,共5页
Food and Machinery
基金
现代农业产业技术体系建设专项资金(编号:nycytx-32-07)
关键词
荔枝汁
酸土脂环芽孢杆菌
超声
杀菌
litchi juice
Alicyclobacillus acidoterrestris
ultrasound
sterilization
