中试条件下杀菌方式对NFC橙汁品质变化和贮藏温度的研究

Study on the Change of Quality and Storage Temperature of NFC Orange Juice by Sterilization in Pilot Test

在中试条件下,研究了巴氏杀菌和微波杀菌2种杀菌方式处理NFC橙汁后的品质变化,同时进一步研究了用这2种杀菌方式处理后的NFC橙汁分别在4℃和25℃贮藏5周后微生物和营养成分的变化。结果表明,微波杀菌和巴氏杀菌均能有效杀灭橙汁中的微生物,微波杀菌的橙汁VC含量只损失了8.5%,巴氏杀菌的橙汁VC含量则损失了28.5%,因此,微波杀菌更有利于保存NFC橙汁中的VC;贮藏期内所有样品的微生物均未增加;不同温度条件贮藏过程中,橙汁还原糖含量均呈现先上升后下降的趋势,而4℃贮藏温度更有利于橙汁品质的保持。

The quality changes of NFC orange juice treated by pasteurization and microwave sterilization were studied under pilot-scale conditions. The nficrobial and nutrient contents of NFC orange juice treated by pasteurization and nficrowave sterilization were also studied after 5 weeks storage at 4 ℃and 25℃, respectively. The results showed that both nficrowave steriliza tion and pasteurization could effectively kill the nficroorganisms in orange juice. The content of VC in orange juice sterilized by microwave was only 8.5% and that in pasteurized orange juice was 28.5%. Therefore, nficrowave sterilization was more conducive to the preservation of VC in NFC orange juice. The reducing sugar content of orange juice increased firstly and then decreased during storage under temperature conditions, and the storage temperature of 4 ℃ was more conducive to maintaining the quality of orange juice.