CAJ | 학술논문

以胡萝卜汁为原料,研究不同超声条件对菌落总数的影响.通过正交试验得出杀菌的最优条件为:超声时间10min、占空比0.7、超声强度200W/cm~2.同时,比较高温杀菌和超声波杀菌过程对β-胡萝卜素含量的影响,结果表明超声波杀菌能够有效减少类胡萝卜素的损失,有利于果汁营养成分的保持.
이호라복즙위원료,연구불동초성조건대균락총수적영향.통과정교시험득출살균적최우조건위:초성시간10min、점공비0.7、초성강도200W/cm~2.동시,비교고온살균화초성파살균과정대β-호라복소함량적영향,결과표명초성파살균능구유효감소류호라복소적손실,유리우과즙영양성분적보지.
With the aim to provide valuable experimental support for the appfication of ultrasonic technique to the sterilization of liquid foods, the effects of ultrasonic treatment conditions, such as treatment time, ultrasonic intensity and duty cycle on total bacterial count in carrot juice were investigated by single factor and orthogonal array methods. Results showed that the optimized ultrasonic treatment for 10 min with 0.7 duty cycle and 200 W/cm~2 ultrasonic intensity resulted in an optimal sterilization effect. In addition, in comparison with high temperature treatment, ultrasonic treatment could effectively reduce the loss of β-carotene in carrot juice, thereby favoring the retention of nutritional quality.