超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响
邓红,雷佳蕾,杨天歌,刘旻昊,孟永宏,郭玉蓉,薛佳

Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage
Hong DENG,JiaLei LEI,TianGe YANG,MinHao LIU,YongHong MENG,YuRong GUO,Jia XUE
表5 超高压与高温短时灭菌处理的NFC苹果汁4℃贮藏期微生物指标的变化
Table 5 Microbial counts in NFC apple juice after HTST or UHP treatment during storage period at 4℃ (log CFU/mL)
不同处理
Different treatment
贮藏时间 (周) Storage time (week)
1 2 3 4 5 7 10
菌落总数
Total number
of colonies
Control 3.41±0.16a
UHP ND ND ND ND 2.00±0.18b
HTST ND ND ND ND ND ND 3.04±0.31b
霉菌酵母
Mold and
yeast
Control 4.78±0.11a
UHP ND ND ND ND ND
HTST ND ND ND ND ND ND ND
大肠杆菌
Escherichia coli
Control 3.08±0.07a
UHP ND ND ND ND ND
HTST ND ND ND ND ND ND ND