火龙果果汁饮料的杀菌工艺

为筛选出最佳的杀菌方法,保证火龙果果汁饮料的品质,将配制好的火龙果果汁饮料分别进行水浴、微波加热、臭氧杀菌处理,通过感官评分、微生物检验及理化指标测定,并进行Duncan多重比较。结果表明:最佳的杀菌工艺参数为微波高火加热1.5min,杀菌后饮料中的氨基态氮为4.85mg/100mL,维生素C含量为0.85mg/L,对总糖、氨基态氮和维生素C等营养成分的破坏较小。

Sterilization Process of the Pitaya Fruit Juice Beverage

In order to ensure the quality of pitaya fruit juice beverage and filter out the best sterilized method,Prepared pitaya fruit juice beverage was sterilized with different sterilized ways such as water bath,microwave heating,ozone sterilization through the sensory evaluation,determination of mecrobes and physico-chemical parameters,then they were compared using Duncan’s honestly significant difference multiple comparison test.The results showed that the best sterilization process was microwave heating for 1.5 min.The sterilized pitaya fruit juice beverage contained amino nitrogen 4.85 mg/100 mL and VC 0.85 mg/L,and the sterilization process had little destructiveness to the nutritional components such as total sugar,amino nitrogen and VC.