玫瑰花露杀菌处理及储藏性质的研究

Research on bactericidal treatment of rose water and storage properties of its sterilized product

对超高温(135℃,5s)和超高压(400 MPa,15 min)杀菌处理的玫瑰花露进行了杀菌效果和挥发性成分损失的比较,并对超高压杀菌的玫瑰花露的储藏稳定性进行测定分析。结果表明,超高压杀菌相较于超高温杀菌处理在应用上更有优势。在超高压处理条件下,可以使得玫瑰花露的微生物指标在一定时间内不增长,pH变化不大,挥发性成分的含量随储藏时间的延长增加。经过超高压杀菌制备的玫瑰花露在其贮存期内具有很好的质量稳定性。该研究对下一步玫瑰花露相关产品(如玫瑰花露水饮料、玫瑰口服液等)的研制和开发具有非常重要的意义。

Compared the sterilization effect and the volatile components loss of rose water after two different sterilization treatments,namely the ultra-high temperature（135℃,5s）sterilization and the high pressure processing（400 MPa,15 min）sterilization.The storage stability of rose water in storage,which was sterilized by high pressure processing,was also studied.The result showed that high pressure processing sterilization had advantages over ultra-high temperature sterilization in the processing and production of rose water product. This study investigated several physicochemical properties of the rose water during storage period.The results showed that after the high pressure processing sterilization,the microbe mount,pH and volatile components of rose water had no significant changes,thus the rose water product sterilized by the high pressure processing has a good quality during storage period and its predicted shelf life was about 12 months.