摘要
研究高压脉冲电场(pulsed electric field,PEF)强化杀菌方法对哈密瓜汁微生物指标和理化品质的影响。温和热协同PEF处理(20kV/cm+55℃)与热处理(90℃)具有一致的杀菌效果,均能使哈密瓜汁在4℃的保藏期达到15d。热处理(90℃)显著影响哈密瓜汁的电导率、可溶性固形物含量、浊度以及色泽(P<0.05),使VC含量降低34.97%,而温和热协同PEF处理(20kV/cm+55℃)除显著影响哈密瓜汁的浊度外(P<0.05),对其他理化指标基本无影响,因此PEF强化杀菌方法在哈密瓜汁的生产中具有重要的应用价值。
The effects of high voltage pulsed electric field (PEF) on microbiological index and physical and chemical quality of Hami melon juice were studied. The mild thermal synergistic PEF treatment (20 kV/cm+55 ℃) and heat treatment (90 ℃) had the same effect of sterilization. They both could achieve a storage period of 15 d at 4 ℃. Heat treatment (90 ℃) significantly affected the conductivity, soluble solids content, turbidity and color of Hami melon juice (P<0.05), reducing the VC content by 34.97 %. However, the mild thermal synergistic PEF treatment (20 kV/cm+55 ℃) had no effect on other physical and chemical indicators except that it significantly affected the turbidity of the Hami melon juice (P<0.05). Therefore, PEF enhanced sterilization method had an important application value in the production of Hami melon juice.
作者
让一峰
陈晓婵
田一雄
赵伟
RANG Yi-feng;CHEN Xiao-chan;TIAN Yi-xiong;ZHAO Wei(New Industry Health Technology (Zhuhai) Co., Ltd., Zhuhai 519055, Guangdong, China;School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第17期105-109,共5页
Food Research and Development
关键词
高压脉冲电场(PEF)
冷杀菌
哈密瓜汁
微生物指标
理化品质
high voltage pulsed electric field
cold sterilization
Hami melon juice
microbiological index
physical and chemical quality
