食品与发酵工业2012，Vol.38Issue(12)：7-10,4.
超高压和高温瞬时杀菌对蓝莓汁品质影响的比较
Effect of Short Time Sterilization with High Hydrostatic Pressure and High Temperature on the Quality of Blueberry Juice
摘要
Abstract
The impact of the two sterilization methods on the quality of blueberry juice was studied in this paper. One method was high hydrostatic pressure sterilization at 550Mpa for 5min, and another was high temperature short time sterilization at 1211 for 5s. Based on the detection of total colonies number, suspension stability, color value, anthocyanin content, and physical chemical indicators of blueberry juice after sterilization, we believed that the high hydrostatic pressure sterilization was better in keeping quality, color and nutrition of blueberry juice.关键词
蓝莓汁/超高压杀菌/高温瞬时杀菌Key words
blueberry juice/high hydrostatic pressure sterilization/high temperature short time sterilization引用本文复制引用
房子舒,易俊洁,张雅洁,孔民,胡小松,张燕..超高压和高温瞬时杀菌对蓝莓汁品质影响的比较[J].食品与发酵工业,2012,38(12):7-10,4.基金项目
国家"十二五"科技支撑计划项目(No.2012BAD31B05,No.2011BAD31B09) （No.2012BAD31B05,No.2011BAD31B09）
