食品科学 ›› 2011, Vol. 32 ›› Issue (23): 28-34.doi: 10.7506/spkx1002-6630-201123004

• 基础研究 • 上一篇    下一篇

超高压对草莓果肉饮料的杀菌效果与品质影响

许文文,曹霞敏,胡小松,廖小军*   

  1. 中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室
  • 出版日期:2011-12-15 发布日期:2011-12-21
  • 基金资助:
    北京市科技计划项目(D10110504660000)

Effects of High Hydrostatic Pressure (HHP) Processing on Microbial Inactivation and Quality of Strawberry Nectar

XU Wen-wen,CAO Xia-min,HU Xiao-song,LIAO Xiao-jun*   

  1. (National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2011-12-15 Published:2011-12-21

摘要: 研究不同超高压条件(压力600MPa,保压时间分别为0、2、4、6、8、10min)对草莓果肉饮料的杀菌效果及600MPa、4min超高压处理前后草莓果肉饮料理化品质的变化。结果表明:在600MPa、4min的超高压条件下,草莓果肉饮料中的细菌、霉菌和酵母可全部被杀死,并且该处理前后草莓果肉饮料中的可溶性固形物、pH值、可滴定酸、颜色、总酚含量及抗氧化性均无显著性差异(P>0.05),但VC含量损失9.2%、花青素含量损失20.6%;超高压处理后草莓果肉饮料中部分酯类成分损失,醇类物质种类及数量增加(P<0.05),但仍保持草莓原有的特征风味。

关键词: 超高压, 草莓果肉饮料, 微生物安全性, 品质

Abstract: The effects of high hydrostatic pressure (HHP) (600 MPa, 0-10 min) on microorganism inactivation and quality of strawberry nectar were investigated. HHP treatment for 4 min was sufficient to inactivate total aerobic bacteria, molds and yeasts in strawberry nectar without significantly influencing the total soluble solid, pH, titratable acidity, color, total phenols and antioxidant activity of strawberry nectar (P > 0.05). However, the contents of vitamin C and anthocyanins in HHP-treated strawberry nectar were significantly decreased by 9.2% and 20.6% respectively. Moreover, the esters in strawberry nectar were significantly decreased and the alcohols increased (P < 0.05) after HHP treatment, but the aroma quality of strawberry nectar was better retained.

Key words: high hydrostatic pressure (HHP), strawberry netar, microbiological safety, qualities

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