杀菌工艺对蓝莓果汁品质的影响

Effects of Sterilization Process on Blueberry Juice Quality

摘要:

作者研究了前杀菌与后杀菌两种杀菌工艺对蓝莓果汁品质的影响。结果表明：在杀菌强度F为3 min的情况下，两种杀菌工艺均实现商业无菌。灌装前杀菌果汁的品质好于灌装后杀菌的果汁。灌装前杀菌的工艺中，108 ℃杀菌5 s的果汁品质较好，色泽接近未杀菌果汁，悬浮稳定性明显提高，总花青素保留率为97.22%。灌装后杀菌的工艺中，85 ℃杀菌60.5 min的果汁品质较差，生产效率过低；95 ℃杀菌17.5 min的果汁品质相对较好，总花青素保留率为87.46%。

Abstract:

The effects of two sterilization processes, pre-sterilization and post-sterilization, on the quality of blueberry juice were studied. The results showed that with sterilization intensity F= 3 min, the two sterilization processes both achieved commercial sterility. The quality of juice with pre-sterilization was better than that with post-sterilization. For the juice with pre-sterilization under 108 ℃ for 5 s, its color was close to that of the non-sterilized juice with suspension stability significantly improved, and the total anthocyanin retention rate was 97.22%. For the process of post-sterilization, the quality of juice sterilized at 85 ℃ for 60.5 min was poor and the production efficiency was too low, while the quality of juice sterilized at 95 ℃ for 17.5 min was relatively good and the total anthocyanin retention rate was 87.46%.