响应面法优化草莓鲜榨汁紫外杀菌工艺

doi:10.7506/spkx1002-6630-201822035

食品科学 ›› 2018, Vol. 39 ›› Issue (22): 227-234.doi: 10.7506/spkx1002-6630-201822035

响应面法优化草莓鲜榨汁紫外杀菌工艺

胡顺爽1,2，郜海燕2,*，吴伟杰2，陈杭君2

（1.中国海洋大学食品科学与工程学院，山东?青岛 266003；2.浙江省农业科学院食品科学研究所，农业部果品产后处理重点实验室，浙江省果蔬保鲜与加工技术研究重点实验室，中国轻工业果蔬保鲜与加工重点实验室，浙江?杭州 310021）

出版日期:2018-11-25 发布日期:2018-11-21
基金资助:
国家公益性行业（农业）科研专项（201303073）；杭州市农业科研攻关专项（20130432B40）

Optimization of UV Sterilization Process of Strawberry Fresh Juice by Response Surface Methodology

HU Shunshuang1,2, GAO Haiyan2,*, WU Weijie2, CHEN Hangjun2

(1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2. Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China）

Online:2018-11-25 Published:2018-11-21

摘要/Abstract

摘要： 以草莓鲜榨汁为原材料，进行紫外线杀菌，研究草莓鲜榨汁厚度、紫外线照射距离和紫外线照射时间对菌落总数、霉菌和酵母菌总数杀菌率的影响。利用响应面分析法确定紫外线杀菌的最佳工艺参数为果汁厚度0.7?mm、照射距离8.0?cm、照射时间62?min，得到实际杀菌率为99.24%。在最佳工艺条件下对草莓鲜榨汁进行紫外杀菌，并与巴氏杀菌比较对草莓鲜榨汁品质指标的影响。结果表明：紫外线杀菌可以提高草莓鲜榨汁中花色苷和总酚的含量；有利于减缓草莓鲜榨汁中可滴定酸含量的降低，但对可溶性固形物无显著影响；另外紫外线杀菌降低了草莓鲜榨汁中VC的含量，但是与巴氏杀菌相比较，VC损失率减少了28.7%。这说明紫外线杀菌可以在达到商业无菌的前提下，维持草莓鲜榨汁中的营养成分。

关键词: 草莓鲜榨汁, 紫外线, 杀菌率, 花色苷

Abstract: In this study, fresh strawberry juice was sterilized by UV radiation. The effects of fruit juice thickness, irradiation distance and time on sterilization efficiency were investigated. The optimal process parameters were obtained by response surface methodology as follows: juice thickness 0.7 mm, irradiation distance 8.0 cm and irradiation time 62 min. Under these conditions, the sterilization efficiency was 99.24%. In comparison with pasteurization, the contents of total phenolics and total anthocyanins were increased by UV irradiation while maintaining titratable acidity. However, UV irradiation had no significant influence on soluble solid content. Additionally, VC content was decreased by UV irradiation, while compared with pasteurization, the loss rate of VC was reduced by 28.7%. These results indicate that UV irradiation can meet the requirements for commercial sterilization of strawberry juice while maintaining its quality.

Key words: fresh strawberry juice, UV radiation, sterilization efficiency, anthocyanins

中图分类号:

TS255.36

胡顺爽，郜海燕，吴伟杰，陈杭君. 响应面法优化草莓鲜榨汁紫外杀菌工艺[J]. 食品科学, 2018, 39(22): 227-234.

HU Shunshuang, GAO Haiyan, WU Weijie, CHEN Hangjun. Optimization of UV Sterilization Process of Strawberry Fresh Juice by Response Surface Methodology[J]. FOOD SCIENCE, 2018, 39(22): 227-234.

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响应面法优化草莓鲜榨汁紫外杀菌工艺

Optimization of UV Sterilization Process of Strawberry Fresh Juice by Response Surface Methodology

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