不同杀菌方式对低糖红枣泥制品的影响

Effect of Different Sterilization Methods on Low-Sugar Red Jujube Paste Products

以新疆红枣为原料,以杀菌效果为指标较常见的几种杀菌方式,选择杀菌效果较好的微波杀菌和热辅助超声波杀菌结合。通过正交实验得出微波热辅助超声波杀菌的最佳参数为超声波功率1000 W、超声时间50 s、微波功率700 W、微波时间45 s、温度90℃;同时与常见的杀菌方式相比,微波热辅助超声波杀菌对红枣泥的杀菌更彻底、效率高、感官品质好,能够较大程度保留红枣泥中的营养物质。

Take Xinjiang red jujube as the raw material and the sterilization effect as the index to compare several common sterilization methods,the combination of microwave sterilization and thermal-assisted ultrasonic sterilization with better sterilization effect is selected.The optimum parameters of microwave thermal-assisted ultrasonic sterilization are obtained by orthogonal test as follows:ultrasonic power is 1000 W,ultrasonic time is 50 s,microwave power is 700 W,microwave time is 45 s and temperature is 90℃.At the same time,compared with the common sterilization method,the effect of microwave thermal-assisted ultrasonic sterilization of red jujube paste is more thorough,with high efficiency,good sensory quality,can retain the nutrients in the red jujube paste to a a large extent.