摘要
探讨了不同杀菌温度８５℃，９５℃，１００℃和不同杀菌时间１０，１５，２０ｍｉｎ对黑米饮料色泽和杀菌效果的影响。经方差分析得出影响黑米饮料色泽的主要因素是温度。结合微生物学检测结果可得黑米饮料杀菌宜采用８５℃，１５ｍｉｎ的杀菌条件。
This paper deals with the influences on the color of black rice drind and the sterilization ef-fects of the sterilization at three different temperatures(85℃,95℃,100℃)for three differ-ent durations(10,15,20 min).The result of variance analysis,showed that temperature had agreat influence on the color of black rice drink.In the light of microbiological test,85℃ and 15min may be the best condition for the sterilization of black rice drink.
出处
《江西农业大学学报》
CAS
CSCD
1996年第1期98-100,共3页
Acta Agriculturae Universitatis Jiangxiensis
关键词
黑米饮料
杀菌条件
色泽
杀菌效果
black rice drink
condition for sterilization
color
sterilization effects
