摘要
本文主要研究了酸化、低温和山梨酸盐结合对橙汁贮藏的影响。结果表明,将橙汁酸化到pH2.0和pH2.5,于5℃下贮藏12周,其细菌总数、酵母和霉菌数明显减少。使用0.03%山梨酸或山梨酸钾并酸化到pH2.5的橙汁,可在10℃下贮藏10周以上。但山梨酸盐会使Vc分解。这表明,Vc含量较高的橙汁中,微生物数量也高。
The effects of combination of acidification and low temperature and sorbates on the storage of orange juice were investigated. The results indicated that acidification of orange juice to pH2. 0 and pH2. 5 followed by storage at 5℃ in marked reduction in total plate count and yeast and mold population during twelve weeks. Useing of 0. 03% sorbic acid or sorbates, and acidification of orange juice to pH2. 5 resulted in preservation of orange juice stored at 10℃ over ten weeks. But vitamin C may be decomposed by the sorbated in orange juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第6期15-22,14,共9页
Food and Fermentation Industries
关键词
酸化
橙汁
饮料
贮藏
Acdification , Orange juice