杀菌方式对蓝莓番茄酱贮藏过程中品质的影响

本文对比分析了沸水浴、高压蒸汽以及辐照3种杀菌方式对蓝莓番茄酱贮藏过程中品质变化的影响。研究发现,3种杀菌方式对蓝莓番茄酱的菌落总数、pH值、还原糖含量、可溶性固形物有积极影响,高压蒸汽组对Vc的破坏作用明显,辐照杀菌能有效抑制Vc流失。辐照杀菌总体评价高于其他杀菌方式,但是杀菌效果受辐照剂量的影响,剂量越高杀菌效果越好。综合分析,5kGy辐照剂量能满足蓝莓番茄酱贮藏期间的杀菌要求,还能有效抑制营养物质的流失,保持良好的感官性状,延长蓝莓番茄酱的货架期。

Effect of Sterilization Method on the Quality of Blueberry Ketchup During Storage

This paper compared and analyzed the effects of boiling water bath, high pressure steam and irradiation on the quality changes of blueberry ketchup during storage. The study found that the three sterilization methods have positive effects on the total number of colonies, pH value, reducing sugar content, soluble solids. The high pressure steam group has obvious effect on Vc destruction, and irradiation sterilization can effectively suppress Vc loss. The overall evaluation of irradiation sterilization is higher than other sterilization methods, but the sterilization effect is affected by the irradiation dose, the higher the dose, the better the sterilization effect. Comprehensive analysis, 5 kGy irradiation dose can meet the sterilization requirements of blueberry ketchup during storage, can also effectively inhibit the loss of nutrients, maintain good sensory properties, and extend the shelf life of blueberry ketchup.