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中国精品科技期刊2020

超高压和高温短时杀菌对绿色复合果蔬汁的杀菌效果与品质影响

赵晓丹, 刘夏衍, 陈芳, 王永涛, 赵靓, 吴晓蒙, 廖小军

赵晓丹, 刘夏衍, 陈芳, 王永涛, 赵靓, 吴晓蒙, 廖小军. 超高压和高温短时杀菌对绿色复合果蔬汁的杀菌效果与品质影响[J]. 食品工业科技, 2019, 40(5): 114-123. DOI: 10.13386/j.issn1002-0306.2019.05.020
引用本文: 赵晓丹, 刘夏衍, 陈芳, 王永涛, 赵靓, 吴晓蒙, 廖小军. 超高压和高温短时杀菌对绿色复合果蔬汁的杀菌效果与品质影响[J]. 食品工业科技, 2019, 40(5): 114-123. DOI: 10.13386/j.issn1002-0306.2019.05.020
ZHAO Xiao-dan, LIU Xia-yan, CHEN Fang, WANG Yong-tao, ZHAO Liang, WU Xiao-meng, LIAO Xiao-jun. Effect of High Hydrostatic Pressure and High Temperature Short Time Treatment on the Microbial and Quality Characteristics of Green Compound Fruit and Vegetable Juice[J]. Science and Technology of Food Industry, 2019, 40(5): 114-123. DOI: 10.13386/j.issn1002-0306.2019.05.020
Citation: ZHAO Xiao-dan, LIU Xia-yan, CHEN Fang, WANG Yong-tao, ZHAO Liang, WU Xiao-meng, LIAO Xiao-jun. Effect of High Hydrostatic Pressure and High Temperature Short Time Treatment on the Microbial and Quality Characteristics of Green Compound Fruit and Vegetable Juice[J]. Science and Technology of Food Industry, 2019, 40(5): 114-123. DOI: 10.13386/j.issn1002-0306.2019.05.020

超高压和高温短时杀菌对绿色复合果蔬汁的杀菌效果与品质影响

基金项目: 

利用新型包装材料提高果蔬汁安全性与品质的研究(2017YFE0109700)

新型果蔬汁加工关键技术及装备研发(2017YFD0400700)。

果蔬深加工关键技术引进(2011G20)

详细信息
    作者简介:

    赵晓丹(1995-),女,硕士研究生,研究方向:果蔬非热加工,E-mail:18810153313@163.com。

    通讯作者:

    吴晓蒙(1986-),男,博士,副教授,研究方向:果蔬加工、非热加工技术研究、食品包装,E-mail:wuxmeng@cau.edu.cn。

  • 中图分类号: TS255.1

Effect of High Hydrostatic Pressure and High Temperature Short Time Treatment on the Microbial and Quality Characteristics of Green Compound Fruit and Vegetable Juice

  • 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.
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    其他类型引用(6)

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  • 被引次数: 20
出版历程
  • 收稿日期:  2018-07-05
  • 网络出版日期:  2020-11-12
  • 刊出日期:  2019-02-28

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