<<登录旧系统审稿   登录新系统审稿>>

建议您登录自己的邮箱点击审稿链接进入审稿系统 ×
首页 学报新闻 学报概况 编委会 专家库 学术影响 投稿指南 审核流程 标准规范 下载专区 投诉邮箱 联系我们 EngLish

正文 您当前的位置:首页》正文

桑葚果汁超高压灭菌工艺研究
作者: 雷 波1  胡 旭1  刘 刚2  冯 涛3  蔺 毅4  
单位: (1 四川省农业科学院农业信息与农村经济研究所  成都 610066;2 四川省农业科学院蚕业研究所  四川 南充 637000;  
关键词: 桑葚果汁  超高压灭菌  压力  时间  
分类号:TS255.44
出版年,卷(期):页码:2011 ,42 ( 11 ): 页码:1392-1394
摘要:

【Objective】 The experiment was conducted to determine an optimum processing condition for sterilizing the mulberry juice and set an example to establish and generalize ultra-high pressure (UHP) sterilization technology for mulberry juice. 【Method】The effect of different processing pressure and keeping time on microorganisms survival in mulberry juice was investigated by using orthogonal test design. The microorganisms including total bacterial count, coli, mold, pathogens and yeast were detected using National Food Hygienic Standard of China (NFHSC). 【Result】The results showed that the total bacterial count and number of coli, mold, pathogens and yeast reached the commercial sterilization standard under condition of pressure ≥400 Mpa. When the pressure was 200-500 Mpa, the sterilizing effect became better with increase of pressure. When pressure keeping time was ≤25 min, the sterilizing effect became stronger with the elongation of keeping time. The effect of pressure keeping time on mulberry juice was higher than that of pressure value, and both of them attained significant difference. 【Conclusion】Under a range of treating time and pressure, the effects of UHP sterilization on mulberry become stronger with the increase of pressure and elongation of treating time. The treating time played an important role during sterilization process, followed by pressure, and the optimum condition for sterilizing the mulberry juice was recorded at 450 MPa for 10 min.

基金项目:
作者简介:
参考文献:
服务与反馈:
文章下载】【加入收藏
总浏览数: 1 8 5 7 0 3 3 1  今日总人数: 1 8 1 0 7
主办:广西农业科学院    地址:广西南宁市大学东路174号   邮政编码:530007
电话:(+86)-771-3243905; (+86)-771-3244920   电子邮箱:nfnyxb@163.com
Copyright © 2011 Nfnyxb.com, All Rights Reserved  版权所有©2011《南方农业学报》编辑部   
 本系统由北京博思汇文数字科技有限公司设计开发 技术服务电话:010-60213898

;