摘要:
通过感官评价,综合基本理化指标得出了一种较优的绿色复合果蔬汁的配方,并对比超高压(high hydrostatic pressure,HHP)和高温短时杀菌(high temperature short time,HTST)处理前后及其在4 ℃贮藏过程中的杀菌效果和理化品质变化。结果表明:对复合果蔬汁分别进行HHP(600 MPa/5 min)处理和HTST杀菌(86 ℃/15 s)处理后,果蔬汁中菌落总数从5.18 lg CFU/mL,下降至1.07 lg CFU/mL和1.11 lg CFU/mL,霉菌酵母、乳杆菌和嗜冷菌均未检出,达到国家要求的果蔬汁卫生标准;HHP处理后的果蔬汁总酚含量为43.645 μg/mL,显著高于HTST绿色复合果蔬汁;与HTST处理相比,HHP处理可以更好地保持复合果蔬汁的悬浮稳定性、色泽和抗氧化性等营养和品质指标。在4 ℃,15 d的贮藏期间,经HHP处理和HTST杀菌后的复合果蔬汁微生物指标均未超出国家卫生标准,且经HHP处理后的复合果蔬汁的悬浮稳定性、色泽品质、总酚含量和抗氧化能力等各项品质指标均优于HTST杀菌组。因此,HHP绿色复合果蔬汁保持了更好的品质。
Abstract:
Through the sensory evaluation, comprehensive basic physical and chemical indicators were used to obtain a better formula of green compound fruit and vegetable juice, and high hydrostatic pressure (HHP) and high temperature short time (HTST, 86℃/15 s) treatment were applied in compound fruit and vegetable juice for inactivation of microorganism. The changes of qualities of compound fruit and vegetable juice during storage (4℃) were investigated. After the HHP treatment of 600 MPa/5 min and the HTST treatment of 86℃/15 s, the number of total aerobic bacteria was decreased from 5.18 lg CFU/mL to 1.07 lg CFU/mL and 1.11 lg CFU/mL. The yeast and molds, lactobacillus and psychrophilic bacteria were not detected. The total phenolic content of the juice treated by HHP was 43.645 μg/mL, which was significantly higher than that of HTST green compound fruit and vegetable juice. The indexes such as content of total phenol, suspension stability, color and antioxidant activity in HHP treated juice were better preserved than those of HTST treated juice. During the storage of 15 days at 4℃, the microorganisms did not exceed the national hygienic standard. The suspension stability, color, the total phenol content and antioxidant activity were decreased in both of HHP treated juice and HTST-treated juice, but the indexes of HHP group were superior to that of pasteurized group.
百度学术
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