Food and Fermentation Industries >

2012 , Vol. 38 >Issue 12: 7 - 10

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.022

Food and Fermentation Industries

Effect of Short Time Sterilization with High Hydrostatic Pressure and High Temperature on the Quality of Blueberry Juice

  • Fang Zi-shu ,
  • Yi Jun-jie ,
  • Zhang Ya-jie ,
  • Kong Min ,
  • Hu Xiao-song ,
  • Zhang Yan
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Online published: 2012-12-25

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Abstract

The impact of the two sterilization methods on the quality of blueberry juice was studied in this paper.One method was high hydrostatic pressure sterilization at 550Mpa for 5min,and another was high temperature short time sterilization at 121℃ for 5s.Based on the detection of total colonies number,suspension stability,color value,anthocyanin content,and physical chemical indicators of blueberry juice after sterilization,we believed that the high hydrostatic pressure sterilization was better in keeping quality,color and nutrition of blueberry juice.

Key words： blueberry juice; high hydrostatic pressure sterilization; high temperature short time sterilization

Cite this article

Fang Zi-shu , Yi Jun-jie , Zhang Ya-jie , Kong Min , Hu Xiao-song , Zhang Yan . Effect of Short Time Sterilization with High Hydrostatic Pressure and High Temperature on the Quality of Blueberry Juice[J]. Food and Fermentation Industries, 2012 , 38(12) : 7 -10 . DOI: 10.13995/j.cnki.11-1802/ts.2012.12.022

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