为探寻一种较优的沙棘果浆杀菌方式,对比分析了加热杀菌、微波杀菌、超声波杀菌3种杀菌方式对沙棘果浆的杀菌效果、理化性质、色泽、Vc含量、抗氧化能力及质构特性和感官评价等指标的影响。3种杀菌方式均可达到商业无菌的要求;加热杀菌和微波杀菌的果浆与对照组相比,pH和非酶褐变程度均有增加,总糖、总酸、还原糖的含量均有下降,且差异显著(P<0.05),而超声波处理与对照组的果浆pH和非酶褐变程度差异不显著(P>0.05),其中,超声波杀菌15 min的沙棘果浆杀菌效果最优,Vc保存率达到92%,超氧化物歧化酶(SOD)含量达到13.81 U/mL,色泽无差异,且质构特性和感官评定检测的结果也优于其他方式。
To explore a better sterilization method for sea buckthorn fruit pulp, the effects of heating sterilization, microwave sterilization, and ultrasonic sterilization on physicochemical property, color, Vc content, antioxidant capacity, texture and sensory evaluation of sea buckthorn fruit pulp were determined. All 3 sterilization methods could meet the requirements of commercial asepsis. Compared with control group, pH and non-enzyme browning by heating sterilization and microwave sterilization were increased, while contents of total sugar, total acids and reducing sugar were decreased with significant difference (P<0.05). However, there was no significant difference in pH and non-enzymatic browning between the ultrasonic sterilization and the control group (P>0.05), and the best sterilization effect on sea buckthorn fruit pulp was ultrasonic sterilization for 15 min, under which condition, the Vc preservation rate reached 92%, and superoxide dismutase (SOD) content reached 13.81 U/mL. Besides, there was no difference in color, and the results of texture and sensory evaluation were better than those of the other methods.
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