The Safety Control of Cloudy Apple-Roxburgh Rose Juice by Combined Treatments of Ultra-High Pressure and Temperature

100~800Mpa and 500Mpa combined 40~60°C were conducted on apple-roxburgh rose cloudy juice and the juices were stored for 35 days at 4°C, 22°C and 37°C, and the quality index of it was assayed. The number of microbes in juice decreased as the treated time of UHP increased. The yeasts and moulds could not be found in juice after being pressured with 300MPa, and bacteria could not be found after being pressured with 400MPa. Microorganisms could not be found in juice after being conducted with 400 and 600 MPa combined with 50°C. The amount of microorganisms in Juice which was 320Mpa pressured combined 50°C heating remained stable during the storage of cloudy apple-roxburgh rose. The content of total phenolics and SS of juice did not change remarkably (P>0.05) and VC in juice decreased. The technology of 320Mpa pressure combined 50°C heating for 10 minutes could be used in inactivating the microorganisms cloudy apple-roxburgh rose juice.