摘要
本文研究了超高压杀菌(Ultra-High Pressure Sterilization,600 MPa/6 min)和巴氏杀菌(Pasteurization,80℃/30 s)对百香果果汁贮藏期菌落总数、理化指标、抗氧化活性、营养成分及挥发性成分的影响。结果表明:两种处理方式均使百香果汁达到商业无菌的状态,贮藏期结束后,巴氏杀菌和超高压杀菌菌落总数小于100 CFU/mL。巴氏杀菌使果汁总色差显著升高(P<0.05),且始终高于超高压处理,说明超高压杀菌对保持百香果汁色泽更有效。超高压处理对百香果汁可溶性糖、总酸、蛋白质含量无显著性影响(P>0.05)。贮藏期结束后,巴氏杀菌果汁的总酚、维生素C、总黄酮含量显著低于(P<0.05)超高压杀菌处理。巴氏杀菌处理后果汁的挥发性化合物酯类、醇类、酮类、醛类、烯烃类保留率低于超高压处理,且保留率与贮藏期呈负相关。综上,传统巴氏杀菌会降低百香果汁感官品质和营养品质,超高压杀菌对百香果汁品质的保持有显著优势。
The effects of ultra-high pressure sterilization(UHP,600 MPa/6 min)and pasteurization(80℃/30 s)on the total number of colonies,physical and chemical indexes,antioxidant activity,nutritional components and volatile components of passion fruit juice during storage were studied.The results showed that the passion fruit juice were commercially sterile under these two treatments.After the storage period,the total number of bacterial colonies of pasteurization and ultra-high pressure sterilization were less than 100 CFU/mL.Pasteurization significantly increased the total color difference of passion fruit juice(P<0.05)and was always higher than that of ultra-high pressure treatment,indicating that ultra-high pressure sterilization was more effective in maintain the color of passion fruit juice.Ultra-high pressure treatment had no significant effect on the soluble sugar,total acid and protein content of passion fruit juice(P>0.05).After the end of storage period,the contents of total phenols,vitamin C and total flavonoids in pasteurization juice was significantly lower than those in ultra-high pressure sterilization(P<0.05).The retention rates of volatile compounds esters,alcohols,ketones,aldehydes and alkenes in pasteurized juice were lower than that in ultra-high pressure treatment,and all retention rates were negatively correlated with storage period.In conclusion,traditional pasteurization can reduce the sensory quality and nutritional quality of passion fruit juice,and ultra-high pressure sterilization has obvious advantages in maintaining the quality of passion fruit juice.
作者
冉露霞
王俊杰
成臣
罗雯丽
陈欣兰
朱桢栀
朱博
RAN Luxia;WANG Junjie;CHENG Chen;LUO Wenli;CHEN Xinlan;ZHU Zhenzhi;ZHU Bo(College of Life Science,Gannan Normal Univercity,Ganzhou 341000,China;National Navel Orange Engineering Research Center,Ganzhou 341004,China)
出处
《食品工业科技》
CAS
北大核心
2023年第3期56-66,共11页
Science and Technology of Food Industry
基金
科技部国家重点计划项目(SQ2020YFF0417721)
江西省教育厅科学技术研究项目(GJJ201435)
赣州市科技局重点研发项目(赣市科发[2019]60号)。
关键词
百香果汁
超高压杀菌
巴氏杀菌
贮藏期
品质特性
芳香化合物
passion fruit juice
ultra high pressure sterilization
pasteurization
storage period
quality characteristics
aromaticity
作者简介
冉露霞(1997-),女,硕士研究生,研究方向:园艺产品加工,E-mail:2332963894@qq.com;通信作者:朱博(1971-),男,博士,教授,研究方向:园艺产品加工,E-mail:nczb615@163.com。
