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不同杀菌方式对低糖香蕉果酱品质的影响

花匠小妙招
2025-05-18 08:18

不同杀菌方式对低糖香蕉果酱品质的影响

卫萍, 游向荣, 张雅媛, 孙健, 李志春, 李明娟, 杨媚, 盛金凤, 李丽, 刘国明, 何雪梅

广西农业科学院农产品加工研究所广西作物遗传改良生物技术重点开放实验室

详细信息

作者简介:

卫萍(1986-),女,硕士,研究实习员,研究方向:食品营养与安全。;

游向荣(1979-),女,博士,副研究员,主要从事农产品加工及贮藏研究。;

中图分类号: TS255.43

计量文章访问数: 0191 HTML全文浏览量: 036 PDF下载量: 0899 出版历程收稿日期: 2014-10-07

Effect of different sterilization ways on quality of low-sugar banana jam

WEI Ping, YOU Xiang-rong, ZHANG Ya-yuan, SUN Jian, LI Zhi-chun, LI Ming-juan, YANG Mei, SHENG Jin-feng, LI Li, LIU Guo-ming, HE Xue-mei

Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Guangxi Crop Genetic Improvement and Biotechnology Laboratory

摘要

摘要: 本实验研究了沸水、高压蒸汽和辐照三种灭菌方式对低糖香蕉果酱品质的影响。分别对香蕉果酱采用沸水灭菌10min,121℃蒸汽灭菌5min和60Co-γ射线（辐照剂量分别为1.1、4.1、9和13.8k Gy）辐照处理,考察果酱感官指标、理化性质及微生物的变化情况。结果表明香蕉果酱经高压蒸汽灭菌后,酱体发生褐变,总糖、还原糖和可溶性蛋白含量显著提高,维生素C含量大幅度下降。沸水和高压蒸汽灭菌均不能长时间的抑制微生物的生长,随着贮藏时间延长至15d,香蕉果酱的微生物检测结果表明菌落总数和霉菌数超标。与沸水灭菌相比,采用60Co-γ射线剂量4.1k Gy对香蕉果酱辐照灭菌时,果酱的色泽、粘度、还原糖、可滴定酸、可溶性蛋白、游离氨基酸、维生素C均未发生显著改变（p>0.05）,果酱的菌落总数、大肠菌数和霉菌数均在安全范围,可最大程度地保持果酱的卫生安全、感官特性和营养价值,延长果酱的保质期。

Abstract: Boiling water,high pressure steam and irradiation sterilization effect on the quality of low-sugar banana jam were studied.Banana jam were treated with boiling water for 10 min,121℃ steam sterilization 5min and60Co-γ( irradiation dose was 1.1,4.1,9 and 13.8k Gy) ray,respectively.And sensory index,physicochemical properties and microbial changes were measured. The results showed that high pressure steam sterilization could make banana jam severely browned,total sugar,reducing sugar and soluble protein content increased significantly while vitamin C content decreased.Boiling water and high pressure steam sterilization could 't significantly inhibit the growth of microorganisms significantly since when the storage time was extended to 15 d,total aerobic bacteria and moulds and yeasts in jam were out of limits.However,the colour,viscosity,reducing sugar,titratable acid,soluble protein,free amino acid,vitamin C content of banana jam did not show significant change( p > 0.05) after processing by60Co-γ radiation sterilization( 4.1 k Gy dose) compared to the boiling water sterilization,and the total aerobic bacteria,coliform and moulds and yeasts in jam were also safe. Besides,the safety,sensory characteristics and nutritional of jam can be maintained,and the shelf life of jam also can be extended.

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