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不同热杀菌处理的NFC橙汁品质变化分析

Quality Changes in NFC Orange Juice Treated with Different Thermal Sterilization

  • 摘要: 为探究热杀菌对非浓缩还原(Not from concentrate,NFC)橙汁品质的影响,以哈姆林、瓦伦西亚、Pera橙子品种混榨而成的NFC橙汁为原料,分别将在80、85、90、95℃杀菌30 s的NFC鲜榨橙汁于4℃储藏42 d;100、105、110℃杀菌15 s及100℃杀菌30 s的常温NFC橙汁于20℃储藏90 d。比较经不同热杀菌处理的NFC橙汁在储藏期间微生物生长情况和橙汁品质的差异。结果表明:85℃杀菌30 s的NFC鲜榨橙汁于4℃储藏至21 d时仍未有微生物被检出,且褐变指数(Browning index,BI)变化较小;100℃杀菌30 s的常温NFC橙汁20℃储藏90 d时,VC含量为12.1 mg/100 g,储藏时间为0~75 d时,微生物生长数量低于其他高温热杀菌处理组且符合国家卫生标准。综合比较表明,NFC鲜榨橙汁可以选用85℃杀菌30 s的低温热杀菌方式进行处理,常温NFC橙汁可以选用100℃杀菌30 s的高温热杀菌方式进行处理。

     

    Abstract: To investigate the effect of thermal sterilization on the quality of not from concentrated(NFC) orange juice,a NFC orange juice made from a mixture of orange varieties including Hamlin, Valencia and Pera were used as raw material, the freshly squeezed NFC orange juice sterilized at 80, 85, 90 and 95 ℃ for 30 s, respectively, were stored at 4 ℃ for 42 days, and the room temperature NFC orange juices sterilized at 100, 105 and 110 ℃ for 15 s and at100 ℃ for 30 s, respectively, were stored at 20 ℃ for 90 days. The differences in microbiological number and quality of the NFC juices with different thermal sterilization during storage were compared. The results showed that the freshly squeezed NFC orange juice sterilized at 85 ℃ for 30 s and stored at 4 ℃ had no microorganisms detected on the 21 th days of storage, and showed small change in browning index(BI). The room temperature NFC orange juice sterilized at 100 ℃ for 30 s and stored at 20 ℃ had 12.1 mg/100 g of vitamin C on the 90 th days of storage, and the total number of microbial colonies met the requirements of national sanitary standards and was lower than that in the other juices with different thermal treatments during the storage period of 0~75 days. Comprehensive comparison suggested that the 85 ℃ for 30 s and 100 ℃ for 30 s treatment could be used as a promised thermal sterilization for freshly squeezed NFC orange juice and room temperature NFC orange juices, respectively.

     

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