期刊论文

中文

武汉轻工大学学报

2095-7386

2012

4

17-20

10.3969/j.issn.1009-4881.2012.04.005

本校为第一机构

实验设计采用60—80℃热水浴经5—30 min处理软包装的木瓜果肉果汁后再速冻至产品中心温度达-18℃,然后解冻测定产品的感官特性、Vc含量及菌落总数,以寻找对速冻木瓜果肉果汁的热杀菌的最佳温度和时间。研究结果表明：随着热杀菌温度的升高,饮品中菌落总数和Vc的含量逐步下降;当热杀菌温度为75℃、处理25 min时,对抑制菌落总数增长有良好的效果,且能保证速冻木瓜果肉果汁具有良好的口感。

In this experiment,the papaya pulpy juice packed with cooking bags was heated in water bath for 5~30 min with the temperature 60-80 ℃,then quick frozen to the center temperature to-18 ℃,and then with the assay on the sensory properties,vita min C content and aerobic bacteria count,so as to find the best heat sterilization temperature and time of the quick frozen papaya pulpy juice.The results showed that as the temperature increased the aerobic bacteria count and vita min C content both gradually decreased.It had good effect on killing microb...