摘要
研究了非热加工处理与2种传统热处理对苹果清汁和苹果浊汁品质的影响。处理方式包括80℃、20min的巴氏杀菌,400 MPa、15 min的高静压杀菌(HHP)和137℃、3 s的高温瞬时杀菌(UHT)。测定了杀菌后苹果汁的悬浮稳定性、色泽、总酚、抗氧化能力和糖类物质等指标。在感官品质方面,高静压杀菌处理苹果汁悬浮稳定性更高,巴氏杀菌处理次之,高温瞬时杀菌处理苹果汁的悬浮稳定性最差;高静压杀菌处理苹果汁色泽趋向于亮黄色,而巴氏杀菌处理苹果汁和高温瞬时杀菌处理苹果汁颜色较暗;在功能特性方面,高静压杀菌处理苹果汁总酚含量和抗氧化能力显著高于巴氏杀菌处理苹果汁和高温瞬时杀菌处理苹果汁。在糖类物质含量方面,超高温瞬时杀菌处理苹果汁中总糖和还原糖含量显著低于巴氏杀菌处理苹果汁和高静压杀菌处理苹果汁。
The impact of the nonthermal and thermal sterilization on the quality of clear and cloudy apple juices was studied in this paper,including pasteurization,high hydrostatic pressure sterilization（ HHP） and ultra high temperature sterilization（ UHT）. The sterilization parameters were 80°C,20 min for pasteurization,400 MPa,15 min for HHP and 137°C,3 s for UHT,respectively. The suspension stability,color,total phenolic contents,antioxidant capacities,sugar contents of apple juice were analyzed. The results revealed that： in the aspect of sensory quality,HHP showed more stable than pasteurized cloudy apple juice and UHT apple juice was the least stable. The color of HHP apple juice was bright yellow,while the color for pasteurization sterilization UHT treated apple juice were darker yellow. In terms of functional characteristic,the total phenolic contents and antioxidant capacity of HHP apple juice were significantly higher than pasteurized apple juice and UHT apple juice. Total sugar and reducing sugar of UHT apple juice were significantly lower than pasteurized apple juice and HHP apple juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第1期102-107,共6页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金(No.31301527)
公益性行业(农业)科研专项经费资助(No.201303076-02)
关键词
苹果清汁
苹果浊汁
巴氏杀菌
高静压杀菌
超高温瞬时杀菌
品质
clear apple juice
cloudy apple juice
pasteurization sterilization
high hydrostatic pressure sterilization
ultra high temperature sterilization
quality
作者简介
第一作者硕士研究生
魏宝东副教授为通讯作者E-mail：bdwei-syau@163．com。
