Abstract: The effects of ultrasonic treatment on the sterilization and quality of blueberry juice were studied. The results showed ultrasonic treatment including ultrasonic power, ultrasonic time, ultrasonic temperature had a significant effect on the sterilization rate of blueberry juice. The sterilization rate of blueberry juice reached 64% when ultrasonic conditions were 180 W of ultrasonic power, 8 min of ultrasonic time, and 40 ℃ of ultrasonic temperature. As the ultrasound power and ultrasound time increased, total phenol content increased and anthocyanin content decreased, but the DPPH radical scavenging rate of blueberry juice remained unchanged. When the ultrasonic temperature was higher than 40 ℃, the radical scavenging rate of DPPH blueberry juice decreased significantly. Ultrasound treatment has little effect on soluble solids, pH and color of blueberry juice.
楚文靖,叶双双,张付龙,等. 超声处理对蓝莓汁杀菌效果和品质的影响[J]. 食品与发酵工业, 2020, 46(13): 203-208.
CHU Wenjing,YE Shuangshuang,ZHANG Fulong,et al. Effects of ultrasonic treatment on the sterilization and quality of blueberry juice[J]. Food and Fermentation Industries, 2020, 46(13): 203-208.
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2020, Vol. 46 
