【摘 要】
：
Based on color, aroma, taste, rheological characteristics and microbiology indicators, the paper confirmed the processing and sterilization technology of the acidulated carrot juice (pH<4).The blanchi
【机 构】
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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,
【出 处】
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2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
Based on color, aroma, taste, rheological characteristics and microbiology indicators, the paper confirmed the processing and sterilization technology of the acidulated carrot juice (pH<4).The blanching and homogenizing time were 10 and 5 min, the additive amount of citric acid and citric acid sodium were 0.25% and 0.025%, respectively.In addition, the PPO and POD activity, as well as moulds and yeasts were totally inactivated, more than 5 log cycle reduction of total bacterial count was achieved.
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