高静压加工对山竹汁微生物及品质的影响

潘玲; 陶丹丹; 亢晓; 郭韶瑾; 王君; 徐茜; 廖小军; 胡小松; 张燕

doi:10.13995/j.cnki.11-1802/ts.2014.03.034

食品与发酵工业 >

2014 , Vol. 40 >Issue 03: 142 - 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.034

食品与发酵工业

高静压加工对山竹汁微生物及品质的影响

潘玲 ,
陶丹丹 ,
亢晓 ,
郭韶瑾 ,
王君 ,
徐茜 ,
廖小军 ,
胡小松 ,
张燕

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网络出版日期: 2014-03-25

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Effects of high hydrostatic pressure on microbiological properties and quality attributes of Mangosteen juice

PAN Ling ,
TAO Dan-dan ,
KANG Xiao ,
GUO Shao-jin ,
WANG Jun ,
XU Qian ,
LIAO Xiao-jun ,
HU Xiao-song ,
ZHANG Yan

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Online published: 2014-03-25

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摘要

利用高静压(high hydrostatic pressure,HHP)技术对山竹果汁中的微生物和果汁品质进行研究。结果表明:经400 MPa,10 min和500 MPa,5 min的HHP处理后,山竹汁中的自然菌群全部被杀灭,而山竹汁的颜色、糖度、酸度等理化指标,以及其中的VC、总酚含量和抗氧化活性等营养品质,未发生显著的变化(P>0.05)。

关键词： 高静压; 山竹汁; 微生物; 理化性质; 营养品质

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潘玲 , 陶丹丹 , 亢晓 , 郭韶瑾 , 王君 , 徐茜 , 廖小军 , 胡小松 , 张燕 . 高静压加工对山竹汁微生物及品质的影响[J]. 食品与发酵工业, 2014 , 40(03) : 142 -146 . DOI: 10.13995/j.cnki.11-1802/ts.2014.03.034

Abstract

Taking the mangosteen as raw material,high hydrostatic pressure( HHP) was used to study microbiological properties and quality attributes of mangosteen juice. The results showed that with 400 MPa,10 min and 500 MPa,5 min by HHP,a completed sterilization effect was exhibited on mangosteen juice,also,no significant changes were observed on physic-chemical indexes( including color,brix,and acid value) and nutritional quality attributes( Vc,total phenols content and antioxidant activity)( P >0. 05). Therefore,HHP was suitable for processing thermosensitive foods owing to its ability to keep the original texture,nutrition,color and flavor better.

Key words： high hydrostatic pressure; mangosteen juice; microbiological properties; physic-chemical indexes; nu-tritional quality attributes

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