巴氏杀菌在刺梨果浆中的应用

Pasteurization Used in the Rosa roxburghii Pulp

采用巴氏杀菌技术对刺梨全果浆进行杀菌,并通过正交试验分析,得出最佳杀菌组合为A3B3,即杀菌温度80℃,杀菌时间30 min。并对最佳参数进行验证和营养成分检测,结果表明,经杀菌后的果浆中主要成分VC和SOD及总黄酮含量均有一定量损失,尤其是SOD保留率仅为原果浆的35%,其次为VC,保留率为49.3%,脂肪与蛋白质损失程度相对较少。杀菌后的果浆微生物数量达到国家卫生标准,几种致病菌均不得检出,杀菌效果良好。

The pasteurization was used in Rosa roxburghii pulp, which was analyzed by orthogonal experiment analysis, the best sterilization combination was namely A3B3, which means sterilization temperature 80 ℃, sterilization time 30 min. The optimal parameters were validated and nutrients were tested, and the results showed that main component VC, SOD and total flavonoids of the sterilized pulp had a certain amount of loss, especially SOD retention rate of 35% of the original pulp, followed by VC, retention rate of 49.3%, a relatively small degree of fat and protein loss. The number of microorganisms of the pulp after sterilization achieved national health standards, and several pathogens were not detected. The sterilization effect was good.