微波处理对芒果原浆杀菌效果和品质的影响研究

为了探讨微波杀菌对芒果原浆品质的影响,研究不同微波功率、处理时间、样品初始温度对芒果原浆菌落总数及维生素C含量、褐变度(BD)和色泽等品质指标的影响,采用正交试验优化微波杀菌工艺条件,并与巴氏杀菌工艺进行比较,分析杀菌前后芒果原浆菌落总数及感官品质的变化。结果表明,微波处理具有非常好的杀菌效果,且能抑制芒果原浆的褐变度、保护芒果原浆的营养成分和色泽。芒果原浆微波杀菌工艺最佳参数为:微波功率550 W,处理时间60 s,样品初始温度35℃,此工艺下菌落总数为50 CFU/m L,杀菌率达99.9%。与巴氏杀菌处理相比,采用微波杀菌不仅能达到更好的杀菌效果,而且原有品质保持良好。该杀菌工艺的研究为芒果原浆的贮存提供了理论依据。

Effect of Microwave Treatment on the Sterilization Effect and Quality of Mango Puree

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.