食品科学 ›› 2022, Vol. 43 ›› Issue (15): 101-108.doi: 10.7506/spkx1002-6630-20210807-093

• 食品工程 • 上一篇    

超高压与热杀菌对刺梨汁贮藏期品质影响的比较

李靖,王嘉祥,陈欢,周春旭,王欣颖,李明元,毕秀芳   

  1. (1.西华大学食品与生物工程学院,四川 成都 610039;2.贵州初好农业科技开发有限公司,贵州 六盘水 553000)
  • 发布日期:2022-08-30
  • 基金资助:
    科技部“科技助力经济2020”重点专项(SQ2020YFF0407386);四川省科技厅重点研发项目(2018NZ0008; 2020YFN0067); 成都市科技局技术创新研发项目(2019-YF05-00068-SN)

Comparison of the Effects of Ultra-High Pressure and Thermal Processing on Quality Changes of Rosa roxburghii Juice during Storage

LI Jing, WANG Jiaxiang, CHEN Huan, ZHOU Chunxu, WANG Xinying, LI Mingyuan, BI Xiufang   

  1. (1. School of Food and Bioengineering, Xihua University, Chengdu 610039, China; 2. Guizhou Chuhao Agricultural Technology Development Co., Ltd., Liupanshui 553000, China)
  • Published:2022-08-30

摘要: 本实验对比了超高压(500 MPa、10 min)和传统热杀菌(90 ℃、15 min)对刺梨汁处理前后及4 ℃、30 d贮藏期内微生物、理化指标、色泽、活性成分等的影响。结果表明,两种处理使刺梨汁菌落总数均小于1.0(lg(CFU/mL)),贮藏结束时,超高压与热处理组菌落总数分别为1.83(lg(CFU/mL))和2.60(lg(CFU/mL));两种处理均使刺梨汁L*值显著上升(P<0.05),热处理刺梨汁褐变度显著高于超高压处理(P<0.05),表明超高压能更好地保持刺梨汁原有的色度;贮藏期间b*值呈现下降趋势;与热处理相比,超高压处理能更好地保持刺梨汁中的总酚、VC水平及超氧化物歧化酶(superoxide dismutase,SOD)活力。贮藏结束时,超高压组总酚、VC质量浓度、SOD活力及抗氧化活性的保留率分别为93.32%、52.80%、64.49%、93.96%,热处理组总酚、VC、SOD活力与抗氧化活性的保留率分别为81.68%、28.35%、41.65%、93.30%。综上,超高压处理相较于传统热处理在保持刺梨汁品质特性与抗氧化物质方面有显著优势,可作为一种新型刺梨汁饮料加工技术。

关键词: 刺梨汁;超高压杀菌;热杀菌;贮藏;品质

Abstract: This study was undertaken to compare the effects of ultra-high pressure processing (UHP, 500 MPa/10 min) and traditional thermal sterilization (90 ℃/15 min) on microbial and physicochemical properties, color and active ingredients of Rosa roxburghii juice during storage at 4 ℃ for up to 30 days. The results showed that after UHP and heat treatments, the total number of bacterial colonies was reduced to below 1.0 (lg (CFU/mL)). At the end of storage, the total number of bacterial colonies in UHP- and heat-treated juice were 1.83 and 2.60 (lg (CFU/mL)), respectively. Both treatments significantly increased (P < 0.05) the L* value of Rose roxburghii juice; the browning degree of Rose roxburghii juice after heat treatment was significantly higher than that after UHP treatment (P < 0.05), indicating that the color of Rose roxburghii juice could be maintained better after UHP treatment. During storage, the b* value showed a downward trend. Compared with heat treatment, UHP treatment could better maintain the total phenol, vitamin C (VC) and superoxide dismutase (SOD) activity in Rose roxburghii juice. At the end of storage, the retention rates of total phenol, VC, SOD and antioxidant activity in Rose roxburghii juice treated with UHP were 93.32%, 52.80%, 64.49% and 93.96% compared to 81.68%, 28.35%, 41.65% and 93.30% with heat treatment, respectively. In conclusion, UHP treatment is advantageous over traditional heat treatment in maintaining the quality characteristics and antioxidant components of Rose roxburghii juice. Therefore, it can be used as a new processing technology for Rose roxburghii juice.

Key words: Rosa roxburghii juice; ultra-high pressure sterilization; thermal sterilization; storage; quality

中图分类号: