黑蒜饮料杀菌条件的确定及其对理化性质的 影响研究

Study on the determination of sterilization time and its impact on physico-chemical properties of the black garlic beverage

中文关键词:  黑蒜饮料  杀菌条件  F值  理化性质

英文关键词:black garlic beverage  sterilization condition  F value  physico-chemical properties

中文摘要:

      目的 以黑蒜饮料为研究对象, 确定合理的杀菌条件并对杀菌后黑蒜饮料的相关理化性质进行测定。方法 对黑蒜饮料的杀菌选择常温(100 ℃)杀菌。通过采用无线温度验证仪对黑蒜饮料在100 ℃下的杀菌过程进行研究, 以确定最佳杀菌时间。结果 研究表明, 升温3 min后, 黑蒜饮料的中心温度可以达到70 ℃, 对黑蒜饮料中的对象菌——霉菌具有杀菌效果, 且可达到排出空气的作用。继续加热10 min后, 实际的F值可以达到6.57 min, 大于安全的F值6 min, 符合F实际≥F安全的条件, 此时, 既达到了杀菌效果, 又保证了所用的杀菌时间最短。结论 通过实验, 确定最佳杀菌条件为升温3 min, 100 ℃维持10 min。

英文摘要:

      Objective The black garlic beverage was used as raw materials to determine the suitable sterilizing condition and measure relevant physico-chemical properties. Methods The black garlic beverage should be sterilized at 100 ℃ in order to determine the best sterilizing time. Results Research showed that it could kill mould effectively when the center temperature of the black garlic beverage reached 70 ℃ after heating 3 min. The actual F6.57 min is greater than the safe one 6 min after continuing heating 10 min. It can not only achieve the sterilizing effect, but also use the shortest time under this condition. Conclusion The best sterilization condition was heating 3 min, 100 ℃ for 10 min.