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当前位置: 首页 > 文章 > 低温微波处理对哈密瓜汁冷藏品质的影响 天津农业科学 2016,22 (1) 90-95
Position: Home > Articles > Effect of Low Temperature Microwave Treatment on Quality of Cold-stored Hami Melon Juice Tianjin Agricultural Sciences 2016,22 (1) 90-95

低温微波处理对哈密瓜汁冷藏品质的影响

作  者：
胡风林;于佳佳;许建
单  位：
新疆职业大学烹饪与餐饮管理学院;新疆农业大学林学与园艺学院
关键词：
微波处理;哈密瓜汁;品质;冷藏
摘  要：
作为一种热敏性的水果,哈密瓜的深加工存在着诸多难题。针对这一现象,以哈密瓜汁为研究对象,研究低温灭菌条件下微波功率、微波次数对哈密瓜汁在冷藏期间品质变化的影响。结果表明:哈密瓜汁经灭菌处理后,冷藏条件下其p H值整体呈下降趋势,在600 W处理下变化较平稳,对照组变化最大。各处理组中以处理4次和6次的哈密瓜汁的可溶性固形物含量的变化幅度比较小,处理2次变化幅度较大。在较高的功率条件下,能够较好地减少Vc的损失,且对后期贮藏过程中Vc的游离有显著作用。哈密瓜汁褐变度在贮藏期内呈上升趋势,各微波处理中,均以处理2次的哈密瓜汁褐变度最低。不同处理条件下,哈密瓜汁中还原糖含量总体呈先上升后下降的趋势,与巴氏杀菌处理的哈密瓜汁比较,经600,900 W处理的哈密瓜汁还原糖含量稳定。随着贮藏时间的延长,微波处理2次与巴氏杀菌处理组均有菌落出现;而600,900 W处理4次、6次的哈密瓜汁,均无菌落出现。研究认为微波技术在低温杀菌上的效果优于巴氏杀菌,微波的非热效应对贮藏品质有一定的影响。
译  名：
Effect of Low Temperature Microwave Treatment on Quality of Cold-stored Hami Melon Juice
作  者：
HU Fenglin;YU Jiajia;XU Jian;College of Culinary and Catering Management, Xinjiang Vocational University;College of Forestry and Horticulture, Xinjiang Agricultural University;
关键词：
low temperature microwave processing;;Hami melon juice;;quality;;cold storage
摘  要：
Hami melon is a kind of heat-sensitive fruit, so the storage and processing has become a big problem. For this phenomenon, taking the Hami melon juice as the research object, how microwave power and microwave frequency in different heating temperature influenced the change of quality during Hami melon juice 's cold storage were researched. The results showed that after sterilization treatment, the p H of the Hami melon juice declined. The change at 600 W was relatively stable, but the change of control group was the biggest. The Hami melon juice 's soluble solids content in treatment 4 and 6 times showed little change, but the groups of treatment 2 times changed relatively greatly. High power condition can prevent the decline of Vc and it also notably act on free Vc in the process of storage. Browning degree of Hami melon juice was on the rise in storage period and groups of treated twice times were the lowest. Under different treatment conditions, the reducing sugar content of Hami melon juice presented the rise first and then the decline, but the groups of treated with 600 and 900 W presented stabilized. With the extension of storage time, there were bacterial colonies in Hami melon juice which was treated twice by microwave and pasteurization. There were no colony in Hami melon juice which was treated 4 times and 6 times at 600 and 900 W. The experiments showed that microwave technology in low temperature sterilization was better than pasteurization, non-thermal effect of microwave on storage quality had good result.

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