Effect of Different Sterilization Methods on Organic Content,Color and Browning Coefficient of Passion Fruit Juice
This paper analyzed the effects of different sterilization methods on organic content,color and browning coefficient of passion fruit juice,and provided technical support and product improvement suggestions for fruit juice production enterprises.The results show that after three sterilization methods,the soluble solid content of passion fruit juice was lower than that of the blank control group.Among them,under the ultra-high pressure sterilization treatment technology,the total soluble solid content of the juice was the highest,followed by chemical sterilization and pasteurization.The ultra-high pressure sterilization treatment technology has the least impact on the color and browning coefficient of passion fruit juice after storage,and is closest to the blank control group.In the sterilization process of passion fruit juice,the use of ultra-high pressure sterilization technology has the lowest impact on the organic matter content,color,and browning coefficient in the juice,which is more worthy of promotion.
color parameterstotal soluble solidssterilization methodpassion fruit
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