北冰红葡萄皮饮料杀菌工艺及其储藏稳定性

Bactericidal Process and Storage Stability of Arctic Red Grape Skin Beverage

此次试验旨在研究北冰红葡萄皮饮料在不同的杀菌条件下,菌落总数、沉淀率、悬浮稳定系数、pH、可溶性固形物等一些指标的变化。结果表明,饮料经100℃20 min的杀菌后,营养成分稳定,体系均一分布,且具有较好的流变学体系。同时利用加速货假期试验分别在4,27和37℃的温度下分别每隔一段时间对饮料的感官品质、理化指标、微生物进行检测,结果显示在20℃时北冰红葡萄皮饮料的货架期为166 d。

The changes of the total number of colonies,precipitation rate,suspension stability coefficient,pH,soluble solids and other indexes of Arctic Red grape skin beverage under different sterilization conditions were studied.The results showed that after sterilization at 100℃for 20 min,the nutrient composition was stable,the system was uniformly distributed and the rheological system was good.At the same time,the sensory quality,physical and chemical indicators,and microorganisms of the beverages were tested at intervals of 4,27 and 37℃,respectively,using accelerated cargo holiday experiments.It was concluded that the shelf life of Arctic Red grape skin beverage was 166 d at commercial 20℃.