ẢNH HƯỞNG CỦA QUÁ TRÌNH TIỆT TRÙNG ĐẾN CHẤT LƯỢNG SỮA GẠO TÍM THAN ĐÓNG CHAI TIỆT TRÙNG

Abstract

Purple rice is rich in vitamins, trace elements, flavonoids, anthocyanins, and polyphenols, which are good health for consumers. Sterilized purple rice milk in glass bottle has benefits with convenient usage and long term storage. The properly sterilized process has to be sure for the products with high safety, sensory quality, and nutritional value. Therefore, the aim of this study is to evaluate the effects of sterilization temperatures (115, 118, and 121℃) on the purple rice milk’s quality such as transmission, color values (L*, a*, and b*), sensory attributes, and anthocyanin content. The research results indicated that the purple rice milk was sterilized in glass bottles with the thermal death time of F=7.71 minutes with T_ref=121^oC and z=10^oC at the temperature of 115℃ for 60 minutes. The product had microbial safety, high sensory quality, and high anthocyanin content (0.69mg/L).