摘要
研究中温协同超高压(45℃、400 MPa、15 min)技术对鲜榨草莓汁在4℃贮藏条件下的微生物、流体特性、组织和色泽稳定性的影响。结果表明:与单纯超高压技术相比,中温协同超高压处理能达到较好的杀菌效果且在贮藏期间无微生物增值(对数值小于1),霉菌、酵母菌均无检出;鲜榨草莓汁的流变学特性更偏向于假塑性流体、黏度增大;组织中果胶含量升高、悬浮稳定性增强;色泽稳定性方面亮度增加,而红色度减弱(a*减小)、黄色度增加(b*增大),△E变化较大,浊度与褐变度无明显差异(P>0.05)。经中温协同超高压处理后,4℃贮藏期间鲜榨草莓汁的各项品质的稳定性均优于单纯超高压。
In order to study the effect of ultra-high pressure combined with mild-temperature processing（ 45 ℃,400 MPa,15 min） on microorganism,fluid properties,texture and the color stability of fresh strawberry juice when stored at 4 ℃,and the pure ultra-high pressure was as control. The result showed that the ultra-high pressure combined mild-temperature treatment could sterilizated effic-iently and no increasing microorganism was found（ 10 CFU / m L） during storage,and mold and yeast were not detected. Compared with wit pure ultra-high pressure processing,the rheological properties tended to increase the pseudoplastic fluid,the viscosity,pectin content,cloudy stability,brightness,weaken the red degrees（ a＊reduced）,increase the yellow degree（ b＊increased）,and changed △E greatly. However the turbidity and browning degree showed no significant difference（ P 〉0. 05） of fresh strawberry after ultra-high pressure combined with mild temperature treated. The quality of ultra-high pressure combined mild-temperature treated fresh strawberry were better than that of pure ultra-high pressure processing during storage at 4 ℃.
出处
《食品与机械》
CSCD
北大核心
2016年第7期106-111,共6页
Food and Machinery
基金
淮南师范学院2014年校级科研基金项目(编号:2014xj53)
安徽省大学生创新创业训练计划项目(编号:AH201410381051)
关键词
草莓汁
超高压
中温
贮藏品质
strawberry juice
ultra-high pressure
mild-temperature
storage quality
作者简介
尹琳琳，女，淮南师范学院助教，硕士。
通讯作者：陈计峦（1973-），女，石河子大学教授，博士。E—mail：chenjiluan@163．com
