超高压及超高温瞬时灭菌对西瓜饮料品质的影响

doi:10.7506/spkx1002-6630-201417015

食品科学

超高压及超高温瞬时灭菌对西瓜饮料品质的影响

张波波，马越，王丹，张超，霍乃蕊，赵晓燕

1.北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点
实验室，农业部都市农业（北方）重点实验室，北京 100097；2.山西农业大学食品科学与工程学院，山西晋中 030801

出版日期:2014-09-15 发布日期:2014-09-12

Effect of Ultra High Pressure (UHP) and Ultra High Temperature (UHT) Sterilization Treatments on the Quality of Watermelon Beverage

ZHANG Bo-bo, MA Yue, WANG Dan, ZHANG Chao, HUO Nai-rui, ZHAO Xiao-yan

1. Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Biology and
Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North),
Ministry of Agriculture, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
2. College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China

Online:2014-09-15 Published:2014-09-12

摘要/Abstract

摘要：

研究400 MPa不同加压时间与超高温瞬时（ultra high-temperature，UHT）灭菌对调配西瓜饮料品质的影响。以未经灭菌的调配西瓜饮料为对照，运用流变仪、电子鼻等设备研究不同处理西瓜饮料菌落总数、内源酶、流体类型、黏度及风味的变化。结果表明：加压时间越长，对菌落总数抑制、多酚氧化酶及果胶甲酯酶钝化作用越强；西瓜汁假塑性越明显；且风味与对照组差异越明显；400 MPa、20 min超高压处理与UHT处理对调配西瓜饮料部分品质影响相似，但在保持西瓜饮料风味及色泽等方面优于UHT处理。

关键词: 超高压处理, 超高温瞬时灭菌, 内源酶, 流变特性, 风味

Abstract:

The effect of ultra high-temperature (UHT) sterilization and different ultra hydrostatic pressure treatments with a
dwell time ranging from 20 to 60 min on the quality of watermelon beverage was investigated in this paper. All investigated
treatments could significantly reduce total bacterial count, and PME and PPO activities compared with the control (P ＜ 0.05).
Longer treatment time resulted more inactivation of PME and PPO. The control was a typical non-Newtonian pseudoplastic
fluid, and its flow behavior was not affected by dwell time. As the dwell time was extended, the viscosity increased, while
the aroma became worse. UHT and high pressure treatment at 400 MPa for 20 min had the same effect on the quality, but the
watermelon beverage treated at 400 MPa for 20 min had better flavor and color.

Key words: ultra hydrostatic pressure treatment, ultra high-temperature sterilization, endogenous enzyme, rheological properties, aroma

中图分类号:

TS255.1

张波波，马越，王丹，张超，霍乃蕊，赵晓燕. 超高压及超高温瞬时灭菌对西瓜饮料品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201417015.

ZHANG Bo-bo, MA Yue, WANG Dan, ZHANG Chao, HUO Nai-rui, ZHAO Xiao-yan. Effect of Ultra High Pressure (UHP) and Ultra High Temperature (UHT) Sterilization Treatments on the Quality of Watermelon Beverage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201417015.

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超高压及超高温瞬时灭菌对西瓜饮料品质的影响

Effect of Ultra High Pressure (UHP) and Ultra High Temperature (UHT) Sterilization Treatments on the Quality of Watermelon Beverage

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