食品工业科技Issue(11)：144-147,4.
两种杀菌方法对杏汁品质的影响
Effect of two disinfection methods on quality of apricot juice
摘要
Abstract
Influences of microwave sterilization and thermal sterilization on apricot juice was researched.The apricot juice was sterilized at 45 ~ 70℃ with microwave and water bath.Total phenol,flavone,color,browning index,VC content,PPO,POD,SOD were determined.The results showed that loss percentage of total phenol,flavone and VC content was 72% and 82%,75% and 88%,78% and 85%,respectively of microwave sterilization and thermal sterilization.PPO,POD and SOD inactivation rate was 82% and 65%,96.7% and 51.8%,86.4% and 51.03%,respectively.The total number of bacteria was 1/9 and 1/5 of the blank group,respectively.All above implied that microwave sterilization kept the original color of apricot fruit,and the nutrition compositions,at the same time,its sterilization effectiveness and enzyme inactivation was good.关键词
杏汁/微波杀菌/热杀菌/品质Key words
apricot juice/microwave inactivation/thermization/quality分类
轻工纺织引用本文复制引用
吴晓娟,唐英,孙俪娜,冯作山..两种杀菌方法对杏汁品质的影响[J].食品工业科技,2011,(11):144-147,4.基金项目
新疆维吾尔自治区重大专项 （）
