食品与发酵工业 >

2023 , Vol. 49 >Issue 2: 195 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029048

研究报告

超高压和热处理对沙棘-哈密瓜复合果汁品质的影响

  • 任书凝 ,
  • 宋永程 ,
  • 李缘 ,
  • 邢亚阁 ,
  • 毕秀芳
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  • 1(西华大学 食品与生物工程学院,四川 成都,610039)
    2(宜宾西华大学研究院,四川 宜宾,644000)
第一作者：硕士研究生(毕秀芳副教授为通信作者,E-mail:bxf1221@163.com)

收稿日期: 2021-09-09

  修回日期: 2021-12-16

  网络出版日期: 2023-02-15

基金资助

成都市科技局技术创新研发项目(2019-YF05-00068-SN);宜宾市科技计划专项项目(2018ZSF002);四川省自然科学基金项目(2022NSFSC1705)

收起

Effects of ultra-high pressure and heat treatment on the quality of seabuckthorn-Hami melon compound juice

  • REN Shuning ,
  • SONG Yongcheng ,
  • LI Yuan ,
  • XING Yage ,
  • BI Xiufang
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  • 1(School of Food and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Yibin Xihua University Research Institute, Yibin 644000, China)

Received date: 2021-09-09

  Revised date: 2021-12-16

  Online published: 2023-02-15

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摘要

以沙棘和哈密瓜为原料,通过感官评价分析,研制出一款沙棘-哈密瓜复合果汁。分别采用超高压(500 MPa,5 min)和热处理(90 ℃,1 min)对果汁进行处理,分析处理前后和贮藏15 d内杀菌效果、色泽、活性成分等的变化。结果表明,经过超高压和热处理后,沙棘哈密瓜复合汁菌落总数<1 lg CFU/mL,贮藏15 d后菌落总数也符合国家标准要求。贮藏前后和贮藏过程中,pH值和可溶性固形物含量无显著变化(P>0.05)。与未处理组相比,超高压处理对沙棘哈密瓜复合汁颜色的影响小于热处理组,超高压处理的样品在贮藏过程中颜色比热处理组更稳定。贮藏期间,维生素C、总酚、总黄酮和抗氧化活性均呈下降趋势。超高压处理能较好地保留样品中的维生素C、总酚、总黄酮和抗氧化活性,其保留率分别为75.48%、74.54%、84.16%和92.75%。因此,超高压是一种能保持沙棘哈密瓜复合汁品质的杀菌方法。

关键词： 沙棘; 复合果汁; 超高压; 贮藏期

本文引用格式

任书凝 , 宋永程 , 李缘 , 邢亚阁 , 毕秀芳 . 超高压和热处理对沙棘-哈密瓜复合果汁品质的影响[J]. 食品与发酵工业, 2023 , 49(2) : 195 -201 . DOI: 10.13995/j.cnki.11-1802/ts.029048

Abstract

Using seabuckthorn and Hami melon as raw materials, a seabuckthorn Hami melon compound juice was developed through sensory evaluation and analysis. The juice was treated with ultra-high pressure (UHP,500 MPa,5 min) and thermal processing (TP,90 ℃,1 min). The changes in sterilization effect, color and active components before and after treatment and within 15 d of storage were analyzed. Results showed that after UHP and TP, the total number of colonies in seabuckthorn Hami melon compound juice was less than 1 lg CFU/mL, and the total number of colonies after 15 d of storage also met the requirements of the national standard. There was no significant change in pH value and soluble solid content before and after storage (P>0.05). Compared with the untreated group, the effect of UHP treatment on the color of seabuckthorn Hami melon compound juice was less than that of the TP group. The color of UHP-treated samples was more stable than that of the TP group during storage. During storage, vitamin C, total phenols, total flavonoids, and antioxidant activity decreased. The retention rates of vitamin C, total phenols, total flavonoids, and antioxidant activity were 75.48%, 74.54%, 84.16%, and 92.75%, respectively. Therefore, UHP is a sterilization method that can maintain the quality of seabuckthorn Hami melon compound juice.

Key words： sea buckthorn; compound juice; ultra-high pressure; storage

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