摘要
为了研究核桃乳的高压杀菌条件,采用115℃,118℃和121℃高温高压蒸汽杀菌,通过绘制核桃乳的传热曲线和计算杀菌强度,研究不同杀菌温度和杀菌强度对核桃乳的安全性、色泽、稳定性和感官评定的影响。结果表明,F值3.9 min即可以满足核桃乳的安全性要求,通过对比3个温度,121℃杀菌对核桃乳的稳定性影响最小,离心沉淀率、粒径最小,黏度、Zeta电位绝对值最大,稳定性最好。此时核桃乳与未杀菌相比色差变化最小,感官得分最高,香气浓郁,口感醇厚。因此,121℃,12.5 min(F=3.9 min)是核桃乳的最优杀菌条件。
To achieve the sterilization condition of walnut beverage, through drawing tile heat transfer curve in the temperature of 115 ℃, 118 ℃ and 121 ℃, the effect of different F-value and temperature on the safety, color, stability and sensory evaluation of walnut beverage was studied. Results showed that F-value of 3.9 min could satisfy the safety requirement. In this condition, when sterilization temperature was 121 ℃, the stability of walnut beverage was the best. With highest viscosity and absolute value of Zeta potential, lowest centrifugal sedimentation rate and Z-average, the beverage also processed a good taste and flavor, sensory scores was the highest. Compared with non-sterilization, the change of color was the smallest. In conclusion, the best condition was 121 ℃ and 12.5 min.
出处
《食品工业》
北大核心
2015年第10期163-167,共5页
The Food Industry
关键词
核桃乳
高压蒸汽杀菌
品质
F值
walnut beverage
high-pressure steam sterilization
quality
F-value
