天然复合水蜜桃果汁配方优化及超高压对果汁品质的影响

崔燕; 谭卓; 宣晓婷; 尚海涛; 林旭东; 凌建刚

doi:10.13386/j.issn1002-0306.2020050302

天然复合水蜜桃果汁配方优化及超高压对果汁品质的影响

崔燕¹,
谭卓¹,
宣晓婷¹,
尚海涛¹,
林旭东¹,
凌建刚^1,2, ,

1. 宁波市农业科学研究院农产品加工研究所, 国家蔬菜加工技术研发专业中心, 宁波市农产品保鲜工程重点实验室, 浙江宁波 315040;
2. 浙江大学生物系统工程与食品科学学院, 浙江杭州 310058

基金项目:

宁波市农科院-中国农科院科技合作创新工程项目（2019CXGC004）；宁波市农业重大项目（2019C10104）；“十三五”国家重点研发计划项目（2017YFD0400703）。

详细信息

作者简介:
崔燕(1987-),女,博士,助理研究员,研究方向:农产品非热加工,E-mail:cuiyan1605@126.com。

通讯作者:
凌建刚(1973-),男,硕士,研究员,研究方向:农产品贮运保鲜与非热加工技术,E-mail:nbnjg@163.com。

中图分类号: TS255
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出版历程
- 收稿日期: 2020-05-25
- 网络出版日期: 2021-03-15
- 刊出日期: 2021-03-14

Formula Optimization of Natural Compound Honey Peach Juice and the Effects of High Hydrostatic Pressure on Its Quality

1. Institute of Agricultural Products Processing, National Vegetable Processing Technology Research and Development Center, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China;
2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

摘要

摘要: 以水蜜桃、红心火龙果原汁为主原料，利用百香果原汁进行风味调配，通过感官评定结合单因素、响应面分析优化工艺配方，同时以菌落总数、可溶性固形物、可滴定酸、pH、色泽、花青素、V_C含量为指标，以热处理（90℃/60 s）为对照，研究超高压处理对天然复合果汁品质的影响。结果表明：天然复合果汁最优配方为水蜜桃原汁43%、红心火龙果原汁46%、百香果原汁11%。优化条件下模型预测感官评分为93.87分，验证结果为92.86分，与模型结果接近。超高压能有效杀灭微生物，500 MPa、10 min处理后菌落总数降至1.84 lg CFU/mL，符合国家卫生标准。超高压处理后，复合果汁的可溶性固形物、可滴定酸、pH和花青素含量均无显著变化（P>0.05），花青素含量显著高于热处理复合果汁（P<0.05）；褐变指数为176.62，显著低于热处理组（P<0.05）；V_C含量下降40.25%。与热处理相比，超高压更好保持了天然复合果汁的品质和营养。
- 水蜜桃 /
- 火龙果 /
- 百香果 /
- 天然复合果汁 /
- 超高压 /
- 品质
Abstract: With fresh honey peach juice and red pitaya juice as the main raw materials, fresh passion fruit juice as the flavoring, the formula of natural compound juice was optimized by single factor test and Box-Behnken response surface methodology based on sensory evaluation. The total viable counts(TVC), total soluble solid(TSS), titrable acid(TA), pH, color, anthocyanin, and V_C content were determined to evaluate the effects of high hydrostatic pressure(HHP, 500 MPa, 10 min) on the quality of natural compound juice in comparison with thermal treated sample(90℃/60 s). The results showed that the optimal formula of natural compound juice was 43% honey peach juice, 46% red pitaya juice, and 11% passion fruit juice. Under the optimization condition, the model predicted that the sensory score was 93.87, and the verification result was 92.86, which was close to that of the model. HHP treatment could effectively inactive microorganisms. Under the treatment of 500 MPa, 10 min, TVC was decreased to 1.84 lg CFU/mL, which was matched up to the national standards of China. HHP had no significant effect on TSS, TA, pH and anthocyanin content(P>0.05). And the anthocyanin content of HHP group was significantly higher than that of thermal treated samples(P<0.05). The browning index of HHP samples was 176.62, which was markedly lower that of thermal treated ones(P<0.05). The content of V_C was decreased by 40.25% with HHP treatment. Compared with thermal treatment, HHP could better maintain the quality and nutritional compounds of natural compound juice.
- honey peach /
- red pitaya /
- passion fruit /
- natural compound juice /
- high hydrostatic pressure /
- quality

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