杀菌方式对蓝莓黑枸杞复合果酱贮藏过程中品质的影响
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摘要
研究杀菌方式对蓝莓黑枸杞复合果酱贮藏过程中品质的影响,对比不同杀菌方式对蓝莓黑枸杞复合果酱贮藏过程中口感、物理、化学指标的影响。结果表明,采用1, 3, 5和7 kGy Co-γ射线对蓝莓黑枸杞复合果酱进行杀菌,可达到食品卫生安全标准,能有效减少果酱中的菌落数量,杀菌效果比较明显。综合考虑经济性、杀菌效果以及营养物质保持等,采用5 kGy Co-γ射线杀菌法,在达到卫生安全标准基础上,能最大程度保持蓝莓黑枸杞复合果酱的营养成分和外观品相。
The effects of the quality of the blueberry and black wolfberry compound jam during storage were studied, and the effects of different sterilization methods on the taste, physical and chemical indexes of the blueberry and black wolfberry compound jam were compared. The results showed that the bactericidal effect of Co-γ ray of dose 1, 3, 5 and 7 kGy on the blueberry black wolfberry compound jam could reach the standard of food hygiene and safety, which could effectively reduce the number of colonies in the jam, and the sterilization effect was obvious. Considering the economy, sterilization effect and nutrient retention, the Co-γ ray of dose 5 kGy sterilization method was more suitable. On the basis of health safety standards,the nutritional composition and appearance of blueberry and black wolfberry compound jam were maintained to the maximum extent.
The effects of the quality of the blueberry and black wolfberry compound jam during storage were studied, and the effects of different sterilization methods on the taste, physical and chemical indexes of the blueberry and black wolfberry compound jam were compared. The results showed that the bactericidal effect of Co-γ ray of dose 1, 3, 5 and 7 kGy on the blueberry black wolfberry compound jam could reach the standard of food hygiene and safety, which could effectively reduce the number of colonies in the jam, and the sterilization effect was obvious. Considering the economy, sterilization effect and nutrient retention, the Co-γ ray of dose 5 kGy sterilization method was more suitable. On the basis of health safety standards,the nutritional composition and appearance of blueberry and black wolfberry compound jam were maintained to the maximum extent.
引文
[1]赵佳奇,鲁周民,焦文月,等.低糖红枣果酱加工工艺研究[J].西北农林科技大学学报, 2012, 40(1):55-60.
[2]赵佳奇,鲁周民,焦文月,等.低糖红枣果酱加工工艺研究[J].西北农林科技大学学报(自然科学版), 2012, 40(1):55-60.
[3]卫萍,游向荣,张雅媛,等.不同杀菌方式对低糖香蕉果酱品质的影响[J].食品工业科技, 2015, 36(7):97-100.
[4]冀晓龙,土猛,李环宇,等.不同杀菌方式对梨枣汁杀菌效果及理化性质的影响[J].食品与发酵工业, 2013, 39(4):91-95.
[5]张洁洁,许慧卿,于海,等.辐照杀菌方式对十珍鸭货架期的影响[J].食品科技, 2010, 35(1):125-128, 132.
[6]王娟,梁宝仪,夏雨.热处理对菠萝果桨感官品质的影响研究[J].现代食品科技, 2012, 28(10):1311-1315.
[7]黄小波,马美湖,李文革.辐照杀菌对鸡蛋蛋白液特性的影响[J].农业工程学报, 2009, 25(5):244-248.
[8] AZIZ N H, MAHROUS S R. Effect of Gamma-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds[J]. Molecular Nutrition&Food Research, 2004, 48(3):234-238.
[2]赵佳奇,鲁周民,焦文月,等.低糖红枣果酱加工工艺研究[J].西北农林科技大学学报(自然科学版), 2012, 40(1):55-60.
[3]卫萍,游向荣,张雅媛,等.不同杀菌方式对低糖香蕉果酱品质的影响[J].食品工业科技, 2015, 36(7):97-100.
[4]冀晓龙,土猛,李环宇,等.不同杀菌方式对梨枣汁杀菌效果及理化性质的影响[J].食品与发酵工业, 2013, 39(4):91-95.
[5]张洁洁,许慧卿,于海,等.辐照杀菌方式对十珍鸭货架期的影响[J].食品科技, 2010, 35(1):125-128, 132.
[6]王娟,梁宝仪,夏雨.热处理对菠萝果桨感官品质的影响研究[J].现代食品科技, 2012, 28(10):1311-1315.
[7]黄小波,马美湖,李文革.辐照杀菌对鸡蛋蛋白液特性的影响[J].农业工程学报, 2009, 25(5):244-248.
[8] AZIZ N H, MAHROUS S R. Effect of Gamma-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seeds[J]. Molecular Nutrition&Food Research, 2004, 48(3):234-238.