热带作物学报2017，Vol.38Issue(3)：572-579,8.DOI:10.3969/j.issn.1000-2561.2017.03.029
微波处理对芒果原浆杀菌效果和品质的影响研究
Effect of Microwave Treatment on the Sterilization Effect and Quality of Mango Puree
摘要
Abstract
In order to explore the effect of microwave pasteurization on the quality of mango puree,the influence of different microwave power,treatment time,and sample initial temperature on the quality indices of mango puree such as the total number of bacteria,L-ascorbic acid content,browning degree (BD) and color was studied.The sterilization conditions were optimized by an orthogonal experiment.In addition,the process was compared to pasteurization;The sterilization effect and changes in sensory characteristics of the mango puree were analyzed before and after sterilization.The results indicated that microwave treatment had a very good sterilization effect,inhibited browning degree,and preserved the nutritional component and color of mango puree.The optimal sterilization process parameters were as follows:microwave power for 550 W,treatment time for 60 s,sample initial temperature at 35 ℃.Under these conditions,the total number of bacteria was 50 CFU/mL,and the sterilization rate was up to 99.9％.Compared to pasteurization,microwave sterilization of mango puree could achieve a preferable sterilizing effect with little quality deterioration.This study thus provides a theoretical basis for storage and preservation of mango puree.关键词
芒果原浆/微波杀菌/杀菌效果/品质Key words
mango puree/microwave sterilization/sterilization effect/quality分类
管理科学引用本文复制引用
余秀丽,施瑞城..微波处理对芒果原浆杀菌效果和品质的影响研究[J].热带作物学报,2017,38(3):572-579,8.基金项目
海南省重点研发计划项目(No.DZYF2016097). （No.DZYF2016097）
