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中国精品科技期刊2020
邓红, 刘旻昊, 马婧, 孟永宏, 薛佳, 郭玉蓉. UHP与HTST杀菌处理的猕猴桃NFC果汁贮藏期品质变化[J]. 食品工业科技, 2020, 41(9): 269-277,296. DOI: 10.13386/j.issn1002-0306.2020.09.044
引用本文: 邓红, 刘旻昊, 马婧, 孟永宏, 薛佳, 郭玉蓉. UHP与HTST杀菌处理的猕猴桃NFC果汁贮藏期品质变化[J]. 食品工业科技, 2020, 41(9): 269-277,296. DOI: 10.13386/j.issn1002-0306.2020.09.044
DENG Hong, LIU Min-hao, MA Jing, MENG Yong-hong, XUE Jia, GUO Yu-rong. Quality Changes of Kiwifruit NFC Juice during Storage with UHP and HTST Sterilization Treatment[J]. Science and Technology of Food Industry, 2020, 41(9): 269-277,296. DOI: 10.13386/j.issn1002-0306.2020.09.044
Citation: DENG Hong, LIU Min-hao, MA Jing, MENG Yong-hong, XUE Jia, GUO Yu-rong. Quality Changes of Kiwifruit NFC Juice during Storage with UHP and HTST Sterilization Treatment[J]. Science and Technology of Food Industry, 2020, 41(9): 269-277,296. DOI: 10.13386/j.issn1002-0306.2020.09.044

UHP与HTST杀菌处理的猕猴桃NFC果汁贮藏期品质变化

Quality Changes of Kiwifruit NFC Juice during Storage with UHP and HTST Sterilization Treatment

  • 摘要: 通过比较不同杀菌处理(超高压 Ultra-high pressure,UHP和高温短时 High temperature short-time,HTST)的猕猴桃非浓缩还原汁(Not From Concentrate,NFC)贮藏期(4 ℃,4周)品质的变化,为明确NFC果汁产品杀菌方式提供理论依据。以海沃德猕猴桃为原料制备NFC果汁,利用化学、微生物学等方法及GC-MS手段研究了两种杀菌处理(UHP,400 MPa,15 min;HTST,95 ℃,30 s)的NFC猕猴桃汁贮藏期的理化与营养、微生物、抗氧化活性及香气物质的变化。结果表明,UHP与HTST杀菌的NFC果汁VC与总糖含量分别减少为14.89%、18.96%和16.03%、18.62%;UHP处理贮藏期果汁的pH、可溶性固形物、总酸含量变化均较小,HTST杀菌的NFC猕猴桃果汁变色大于UHP。UHP与HTST处理的NFC果汁均有100%杀菌率,但贮藏期HTST杀菌NFC果汁微生物指标好于UHP处理。贮藏期UHP与HTST处理NFC果汁对DPPH、ABTS自由基的清除率下降,第4周分别为79%和74%、78%和74%。UHP处理后NFC果汁香气物质中醇类和酯类的种类和含量(4.75%,2.53%)降低,酮类和醛类物质的种类和含量(6.10%,27.38%)增加;HTST处理后醇类物质含量降低5.14%,种类增加;酮类、醛类物质的种类和含量(8.14%,26.39%)增加。试验说明UHP处理的猕猴桃NFC果汁在4 ℃贮藏3周其色泽、营养、香气与抗氧化活性的保留率高于HTST杀菌,最大限度地保持猕猴桃NFC果汁品质;该研究结果可为NFC果汁生产与货架期的确定提供试验依据。

     

    Abstract: In order to provide a theoretical basis for determining the shelf life of not-from-concentrate(NFC)juice products in in China,the quality changes of NFC kiwifruit juice with different sterilization treatment(Ultra-high pressure,UHP and High temperature short-time,HTST)during storage periods of 4 weeks at 4 ℃ were compared. The NFC juice was prepared using Hayward kiwifruit as raw materials and treated with UHP(400 MPa,15 min)and HTST(95 ℃,30 s),the changes of physicochemical and nutritive indexes,microbial populations,antioxidant activities and aroma components of NFC kiwifruit juice were studied during storage using chemistry,microbiology and other methods,as well as instrumental analysis methods of GC-MS. The results showed that the content of VC and total sugar in NFC kiwifruit juice treated by UHP and HTST reduced by 14.89%,18.96% and 16.03%,18.62%,respectively,while the pH value,soluble solids and total acid contents in NFC juice changed little after UHP treatment,and color changed a lot after HTST treatment during storage. The bactericidal rate of UHP and HTST treatment on kiwifruit NFC juice were both 100%,but the microbial index of HTST treated NFC juice was lower than that of UHP treated during storage. The scavenging rates of NFC juice on free radicals of DPPH and ABTS were decreasing,for UHP and HTST treated juice in the fourth week,the values were 79%,74% and 78%,74% respectively. The types and contents of alcohols,esters in the aroma substances of NFC juice decreased(4.75%,2.53%)after UHP treatment,while the types and contents of ketones,aldehydes increased(6.10%,27.38%). After HTST treatment,the types of alcohols increased and the content decreased by 5.14% in the aroma substances of NFC juice,the types and contents of ketones,aldehydes increased(8.14%,26.39%). This research indicated that UHP treated NFC kiwifruit juice has a higher retention rate of color,nutrition,aroma and antioxidant activity at 4 ℃ for 3 weeks than that of HTST processing and maximally maintaining the quality of NFC kiwifruit juice. These results can provide an experimental basis for the process of NFC juice and the determination of NFC juice product shelf life.

     

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