不同杀菌方式对贮藏过程中猕猴桃低糖复合果酱品质的影响

以猕猴桃低糖复合果酱为材料,对比分析了沸水浴、高压蒸汽、⁶⁰Co-γ射线辐照三种不同的杀菌方式对猕猴桃低糖复合果酱在贮藏过程中微生物变化情况及主要理化性质的影响。结果表明,沸水浴杀菌处理和高压蒸汽杀菌处理后果酱可滴定酸无显著变化,可溶性固形物保留率低,总糖及V_C含量显著下降,且高压蒸汽组发生明显褐变,沸水浴组40 d以后对微生物生长的抑制作用最小。相比之下,4 kGy的辐照剂量处理猕猴桃低糖复合果酱在贮藏过程中,不仅可溶性固形物保留率最高,总糖、可滴定酸、维生素C含量均无显著变化,而且能抑制微生物的生长,较好地保持果酱的色泽、风味、营养成分。

Effect of sterilization methods on quality of kiwi low sugar compound jam during storage

A comparative analysis of the effect of three different sterilization methods,namely boiling water bath,high-pressure steam and 60Co-γ ray irradiation,on the microbial changes,physicochemical properties of kiwi low sugar compound jam during storage was carried out. The results indicated boiling water bath,high-pressure steam could make titratable acid of kiwi low sugar compound jam did not show significant change,retention rate of soluble solids was low,vitamin C and total sugar content decreased,and high-pressure steam make the jam severely browned,boiling water bath could not significantly inhibit the growth of microorganisms after 40 d. By comparison,retention rate of soluble solids was high,the contents of total sugar,titratable acid and vitamin C of the jam did not show significant change after processing by 4 kGy dose radiation and radiation sterilization could significantly inhibit the growth of microorganisms,while the taste,color and nutrients of jam could be maintained.