山楂、胡萝卜浆饮料的生产及微波杀菌技术

介绍了一种山楂、胡萝卜复合型果肉浆饮料的快速生产技术,解决了山楂浆过酸而胡萝卜浆有不易被接受的异味等问题,并将微波杀菌技术应用于该饮料的杀菌中,克服了传统高温灭菌时间长产品口味差等不足,而且还较好地保存产品的营养成分。结果表明,在102℃的杀菌温度下90 s即可完全杀菌,从而验证了微波杀菌在食品开发中应用的效果。

Technology of Producing the Nectar Contains Hawk Slurry and Carrot Slurry and Using Microwave to Sterilize It

A fast producing technique of multiple pulp slurry nectar of hawk and carrot was introduced in order to solve two problems.Hawk slurry is too acid and carrot slurry has peculiar smell to make people accept them and applies microwave on the sterilizing for this nectar to conquer some shortcomings such as traditional sterilizing at high temperature use too much time and the taste of production is poor after sterilizing and also preferably hold the nutrition of production.The result shows that bacterium can be completely killed at 102 ℃within 90 s and validates the effect of microwave sterilization in food tapping.