热带作物学报2012，Vol.33Issue(9)：1693-1697,5.DOI:10.3969/j.issn.1000-2561.2012.09.031
软包装枇杷罐头超高压杀菌效果的研究
Effect on Soft Package Loquat by Ultra-high Pressure
摘要
Abstract
Soft packaged loquat was treated with ultra-high pressure (UHP). The effects of different processing pressure and holding time on microorganisms including bacteria, molds and yeasts, were investigated. Hardness changes of loquat were also analyzed. The results showed that the UHP could effectively restrain microorganisms growth. As the applied pressure and the holding time increased, the microorganisms were decreased significantly. The treatment of 300 MPa, 30 t), 15 min could effectively inhibit microorganisms growth. Furthermore, the hardness of loquat fruit was better than that of heat-processing product. It was concluded that UHP processing could effectively inactivate microorganisms and maintain the quality of soft package loquat.关键词
超高压/枇杷软罐头/杀菌/硬度Key words
Ultra-high pressure/ Soft package loquat/ Sterilization/ Hardness分类
轻工纺织引用本文复制引用
张翀,郭泽镔,倪晨晖,郑宝东..软包装枇杷罐头超高压杀菌效果的研究[J].热带作物学报,2012,33(9):1693-1697,5.基金项目
福建农林大学科技创新团队支持计划(cxtd12009) （cxtd12009）
福建省高等学校科技创新团队支持计划(闽教科[2012]03号). （闽教科[2012]03号）
