超高压和热杀菌的蓝莓果汁饮料贮藏期品质的变化及货架期预测模型

朱金艳 赵雪梅 王殿夫 董文华 孙希云

朱金艳,赵雪梅,王殿夫,等. 超高压和热杀菌的蓝莓果汁饮料贮藏期品质的变化及货架期预测模型[J]. 食品工业科技,2021,42(20):320−327. doi:  10.13386/j.issn1002-0306.2021020161
引用本文: 朱金艳,赵雪梅,王殿夫,等. 超高压和热杀菌的蓝莓果汁饮料贮藏期品质的变化及货架期预测模型[J]. 食品工业科技,2021,42(20):320−327. doi:  10.13386/j.issn1002-0306.2021020161
ZHU Jinyan, ZHAO Xuemei, WANG Dianfu, et al. Storage Quality Changes and Shelf Life Predictive Modeling of Blueberry Juice Treated by Ultra-high Pressure and Thermal Sterilization[J]. Science and Technology of Food Industry, 2021, 42(20): 320−327. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020161
Citation: ZHU Jinyan, ZHAO Xuemei, WANG Dianfu, et al. Storage Quality Changes and Shelf Life Predictive Modeling of Blueberry Juice Treated by Ultra-high Pressure and Thermal Sterilization[J]. Science and Technology of Food Industry, 2021, 42(20): 320−327. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020161

超高压和热杀菌的蓝莓果汁饮料贮藏期品质的变化及货架期预测模型

doi: 10.13386/j.issn1002-0306.2021020161
基金项目: 大连高层次人才创新支持计划(2017RQ068);省博士科研启动基金计划项目(2020-BS-282);辽宁省教育厅基础研究项目(LSNJC201911)
详细信息
    作者简介:

    朱金艳(1983−),女,博士,高级工程师,研究方向:食品质量与安全,E-mail:304901035@qq.com

    通讯作者:

    孙希云(1978−),女,博士,副教授,研究方向:果蔬深加工,E-mail:sun_xiyun@163.com

  • 中图分类号: TS255

Storage Quality Changes and Shelf Life Predictive Modeling of Blueberry Juice Treated by Ultra-high Pressure and Thermal Sterilization

  • 摘要: 比较了热杀菌(80 ℃,10 min)和超高压杀菌(550 MPa,10 min)的蓝莓果汁饮料产品贮藏期(54 d)品质的变化,并且预测了蓝莓果汁饮料的货架期。结果表明:蓝莓果汁饮料的贮藏期结束时,两种杀菌条件的蓝莓果汁饮料在不同贮藏温度(4、27和37 ℃)均未检测出微生物,说明杀菌彻底。蓝莓果汁饮料的pH和可溶性固形物在贮藏期间变化不大。超高压杀菌的蓝莓果汁饮料的品质较好,贮藏结束时蓝莓果汁饮料的抗坏血酸含量和总酚含量都较高。基于蓝莓果汁饮料的感官评分的变化采用动力学模型结合Arrhenius方程建立了4~37 ℃范围内的品质劣变动力学模型及货架期预测模型,并对其预测精确度进行了评价。所建立的模型的决定系数R2均在0.95以上,货架期预测相对误差大多在10%之内。因此,所建立的模型能够快速可靠地预测蓝莓果汁饮料的剩余货架期。
  • 图  1  蓝莓果汁饮料在不同温度贮藏期间感官评分的变化

    Figure  1.  Changes in sensory score of blueberry juice during the different storage temperature

    注:A:热处理;B:超高压处理。

    图  2  蓝莓果汁饮料在不同温度贮藏期间pH和可溶性固形物含量的变化

    Figure  2.  Changes in pH values and soluble solid contents of blueberry juice during the different storage temperature

    注:A,C:热处理;B,D:超高压处理。

    图  3  蓝莓果汁饮料在不同温度贮藏期间抗坏血酸含量的变化

    Figure  3.  Changes in VC contents of blueberry juice during the different storage temperature

    注:A:热处理;B:超高压处理。

    图  4  蓝莓果汁饮料在不同温度贮藏期间总酚含量的变化

    Figure  4.  Changes in total phenolic contents of blueberry juice during the different storage temperature

    注:A:热处理;B:超高压处理。

    表  1  感官评分标准

    Table  1.   Sensory evaluation standard

    项目权重(%)评分标准分值(分)
    色泽25宝石红色,颜色亮丽,有蓝莓果汁原有色泽9~10
    颜色出现稍微变化6~8
    颜色明显变暗或者褪色0~5
    香味35具有蓝莓特有果香,口感纯正、爽怡、无异味9~10
    有蓝莓香气,较爽口,无明显异味6~8
    无蓝莓香气,有少许异味0~5
    组织状态20澄清透明液体,久置后有少许沉淀9~10
    透明度稍差,有少许浑浊6~8
    透明度差,浑浊0~5
    杂质20无肉眼可见外来杂质9~10
    出现杂质6~8
    有明显的杂质,颜色变暗,浑浊0~5
    下载: 导出CSV

    表  2  理化指标与感官评定的相关分析

    Table  2.   Correlation analysis between physicochemical indexes and sensory evaluation

    处理方法贮藏温度(℃)指标感官评分pH可溶性固形物含量总酚含量抗坏血酸含量
    热杀菌4感官评分1
    pH0.952**1
    可溶性固形物含量0.945*0.8571
    总酚含量0.992**0.962**0.911*1
    抗坏血酸含量0.943*0.922*0.915*0.917*1
    27感官评分1
    pH0.980**1
    可溶性固形物含量0.902*0.8851
    总酚含量0.987**0.956**0.934*1
    抗坏血酸含量0.973**0.945*0.8180.955**1
    37感官评分1
    pH0.950**1
    可溶性固形物含量0.961**0.917*1
    总酚含量0.993**0.951**0.956**1
    抗坏血酸含量0.991**0.954**0.963**0.992**1
    超高压杀菌4感官评分1
    pH0.681
    可溶性固形物含量0.988**0.6511
    总酚含量0.978**0.7850.978**1
    抗坏血酸含量0.992**0.7220.989**0.994**1
    27感官评分1
    pH0.926*1
    可溶性固形物含量0.984**0.902*1
    总酚含量0.975**0.940*0.967**1
    抗坏血酸含量0.991**0.929*0.977**0.994**1
    37感官评分1
    pH0.826*1
    可溶性固形物含量0.960**0.895*1
    总酚含量0.972**0.888*0.990**1
    抗坏血酸含量0.966**0.888*0.979**0.992**1
    注:*:显著相关(P<0.05);**:极显著相关(P<0.01)。
    下载: 导出CSV

    表  3  不同贮藏温度下蓝莓汁感官评价的一级动力学模型参数

    Table  3.   First-order kinetic model parameters for sensory evaluation of blueberry juice at different storage temperatures

    绝对温度(K)热杀菌 超高压杀菌
    A0KR2R2A0KR2R2
    277.15(4 ℃)9.8690−0.04890.98072.930910.0890−0.03510.95672.9180
    300.15(27 ℃)9.6455−0.07390.97849.8121−0.07020.9858
    310.15(37 ℃)9.1640−0.09050.97189.9342−0.09600.9755
    下载: 导出CSV

    表  4  蓝莓果汁饮料感官评价的Arrhenius方程

    Table  4.   Arrhenius equations for sensory evaluation of blueberry juice

    公式R2K0Ea
    热杀菌lnK=−4315.9(1/T)+9.85390.997119032.4435882.39
    超高压杀菌lnK=−4592.1(1/T)+10.59350.999839847.8138178.72
    下载: 导出CSV

    表  5  货架期预测模型的验证与评价

    Table  5.   Validation and evaluation of shelf life predictive modeling

    温度(℃)预测值(d)测定值(d)误差(%)
    热杀菌4155.411687.49
    2747.135514.31
    3729.64327.38
    超高压杀菌4201.072208.60
    2756.49628.89
    3734.49389.23
    下载: 导出CSV
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  • 收稿日期:  2021-02-23
  • 网络出版日期:  2021-09-15
  • 刊出日期:  2021-10-11

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