高密度二氧化碳技术生产苹果浆工艺的优化
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摘要
采用高密度二氧化碳技术对苹果浆进行处理,以期降低苹果浆中菌落总数,保留其原有颜色。研究考察高密度二氧化碳处理压力、温度、时间对苹果浆品质的影响,在此基础上,选取高密度二氧化碳处理压力、时间以及温度为影响因素,以菌落总数和色差为响应值,进行高密度二氧化碳处理工艺的响应面优化。结果表明:随着压力增大,时间延长以及温度提高,苹果浆中菌落总数和颜色变化呈现降低趋势;当高密度二氧化碳处理压力为20 MPa,温度为40℃,处理45 min时,苹果浆中菌落总数为1.5 lg cfu/m L,色差为1.02,与理论值相对误差均小于5%,表明回归模型真实可靠。
The dense phase carbon dioxide treatment(DPCD) was applied to hold the quality of the fresh apple puree.The effect of DPCD pressures,time and temperature on sterilization efficiency and total color change of the fresh apple puree were investigated.And then the response surface methodology was used to optimize the DPCD parameters.The results showed that the optimal DPCD parameters were the DPCD pressure of 20 MPa at 40 ℃ for45 min.Under the optimal conditions,the total colony count of the fresh apple puree was 1.5 lg cfu / m L with the total color change of 1.02.The relative error of the test results was less than 5%. The regression model is true and reliable.
The dense phase carbon dioxide treatment(DPCD) was applied to hold the quality of the fresh apple puree.The effect of DPCD pressures,time and temperature on sterilization efficiency and total color change of the fresh apple puree were investigated.And then the response surface methodology was used to optimize the DPCD parameters.The results showed that the optimal DPCD parameters were the DPCD pressure of 20 MPa at 40 ℃ for45 min.Under the optimal conditions,the total colony count of the fresh apple puree was 1.5 lg cfu / m L with the total color change of 1.02.The relative error of the test results was less than 5%. The regression model is true and reliable.
引文
[1]钟烈洲.超声波对现榨苹果汁的品质影响[D].杭州:浙江大学,2013.
[2]翟金亮.桑椹果汁微波杀菌工艺及花色苷稳定性研究[D].杭州:浙江大学,2008.
[3]冀晓龙.杀菌方式对鲜枣汁品质及抗氧化活性的影响研究[D].杨凌:西北农林科技大学,2014.
[4]杨扬,李欣,饶伟丽,等.高压二氧化碳杀灭大肠杆菌过程中的蛋白质变化研究[J].现代食品科技,2014,30(5):118-124.
[5]顾丰颖,卢嘉,王晓拓,等.高密度二氧化碳技术的杀菌机制及其在食品工业中的应用[J].中国农业科技报,2013,15(6):162-166.
[6]侯志强,赵凤,饶雷,等.高压二氧化碳技术的杀菌研究进展[J].中国农业科技导报,2015,17(5):40-48.
[7]刘野,赵晓燕,邹磊,等.高压二氧化碳对鲜榨西瓜汁杀菌效果和风味的影响[J].食品科学,2012,33(3):82-88.
[8]郭鸣鸣,吴继军,徐玉娟,等.荔枝汁高密度二氧化碳杀菌研究[J].食品工业科技,2010,31(7):321-323.
[9]陈亚励,屈小娟,郭明慧,等.高密度CO2在肉制品和水产品加工中的应用[J].现代食品科技,2014,30(9):304-311.
[10]刘书成,张良,吉宏武,等.高密度CO2对虾优势腐败菌的杀菌效果及机理[J].农业工程学报,2013,29(14):284-292.
[11]徐玉娟,温靖,肖更生,等.高密度二氧化碳对荔枝汁品质的影响[J].食品科学,2012,33(15):71-74.
[12]中华人民共和国卫生部.GB 47892—2010.食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[13]柳青,赵晓燕,张超,等.超高压处理对草莓汁贮藏期微生物及品质的影响[J].中国食品学报,2014,14(11):111-117.
[14]刘兴艳,蒲彪,鞠从荣,等.响应面法优化草莓浆酶解工艺[J].食品科学,2012,33(16):63-67.
[15]李良,王帅,程建军,等.响应面法优化胡萝卜苹果乳清发酵饮料工艺[J].食品工业科技,2014,35(8):267-271.
[16]Snehasis Chakraborty,Pavuluri Srinivasa Rao,Hari Niwas Mishra,et al.Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple puree[J].Innovative Food Science and Emerging Technologies,2015,28:10-21.
[17]LI Wang,JIAN Pan,YI Yang,et al.Inactivation of Staphylococcus aureus and Escherichia coli by the synergistic action of high hydrostatic pressure and dissolved CO2[J].International Journal of Food Microbiology,2010,144:118-125.
[18]A Landl,M Abadias,C Sárraga,et al.Effect of high pressure processing on the quality of acidi fild Granny Smith appl purée product[J].Innovative Food Science and Emerging Technologies,2010,11:557-564.
[19]LIAO Hongmei,HU Xiaosong,LIAO Xiaojun,et al.Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide[J].International Journal of Food Microbiology,2007,118:126-131.
[20]王勃,赵旭,马涛,等.响应面法优化脉冲强光对月饼表皮霉菌的杀菌工艺[J].食品工业科技,2015,36(4):255-259.
[21]严雅慧,黄文书,白羽嘉,等.响应面法优化杏汁的微波杀菌工艺研究[J].食品工业科技,2014,35(18):288-292.
[2]翟金亮.桑椹果汁微波杀菌工艺及花色苷稳定性研究[D].杭州:浙江大学,2008.
[3]冀晓龙.杀菌方式对鲜枣汁品质及抗氧化活性的影响研究[D].杨凌:西北农林科技大学,2014.
[4]杨扬,李欣,饶伟丽,等.高压二氧化碳杀灭大肠杆菌过程中的蛋白质变化研究[J].现代食品科技,2014,30(5):118-124.
[5]顾丰颖,卢嘉,王晓拓,等.高密度二氧化碳技术的杀菌机制及其在食品工业中的应用[J].中国农业科技报,2013,15(6):162-166.
[6]侯志强,赵凤,饶雷,等.高压二氧化碳技术的杀菌研究进展[J].中国农业科技导报,2015,17(5):40-48.
[7]刘野,赵晓燕,邹磊,等.高压二氧化碳对鲜榨西瓜汁杀菌效果和风味的影响[J].食品科学,2012,33(3):82-88.
[8]郭鸣鸣,吴继军,徐玉娟,等.荔枝汁高密度二氧化碳杀菌研究[J].食品工业科技,2010,31(7):321-323.
[9]陈亚励,屈小娟,郭明慧,等.高密度CO2在肉制品和水产品加工中的应用[J].现代食品科技,2014,30(9):304-311.
[10]刘书成,张良,吉宏武,等.高密度CO2对虾优势腐败菌的杀菌效果及机理[J].农业工程学报,2013,29(14):284-292.
[11]徐玉娟,温靖,肖更生,等.高密度二氧化碳对荔枝汁品质的影响[J].食品科学,2012,33(15):71-74.
[12]中华人民共和国卫生部.GB 47892—2010.食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[13]柳青,赵晓燕,张超,等.超高压处理对草莓汁贮藏期微生物及品质的影响[J].中国食品学报,2014,14(11):111-117.
[14]刘兴艳,蒲彪,鞠从荣,等.响应面法优化草莓浆酶解工艺[J].食品科学,2012,33(16):63-67.
[15]李良,王帅,程建军,等.响应面法优化胡萝卜苹果乳清发酵饮料工艺[J].食品工业科技,2014,35(8):267-271.
[16]Snehasis Chakraborty,Pavuluri Srinivasa Rao,Hari Niwas Mishra,et al.Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple puree[J].Innovative Food Science and Emerging Technologies,2015,28:10-21.
[17]LI Wang,JIAN Pan,YI Yang,et al.Inactivation of Staphylococcus aureus and Escherichia coli by the synergistic action of high hydrostatic pressure and dissolved CO2[J].International Journal of Food Microbiology,2010,144:118-125.
[18]A Landl,M Abadias,C Sárraga,et al.Effect of high pressure processing on the quality of acidi fild Granny Smith appl purée product[J].Innovative Food Science and Emerging Technologies,2010,11:557-564.
[19]LIAO Hongmei,HU Xiaosong,LIAO Xiaojun,et al.Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide[J].International Journal of Food Microbiology,2007,118:126-131.
[20]王勃,赵旭,马涛,等.响应面法优化脉冲强光对月饼表皮霉菌的杀菌工艺[J].食品工业科技,2015,36(4):255-259.
[21]严雅慧,黄文书,白羽嘉,等.响应面法优化杏汁的微波杀菌工艺研究[J].食品工业科技,2014,35(18):288-292.