高压均质对菠萝汁贮藏货架期及品质的影响
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摘要
为了延长果蔬汁的货架期,改善其品质,以菠萝汁为研究对象,分析评价了高压均质(HPH,200 MPa,60℃)菠萝汁4℃贮藏8 d的品质以及微生物安全的变化。结果表明,HPH处理后菠萝汁菌落总数、霉菌、酵母菌均未检出,贮藏8 d内可确保微生物指标的安全性;贮藏期内菠萝汁的pH值、可滴定酸、可溶性固形物含量变化不显著(P>0.05);色差L*值先增加后降低,亮度降低;a*呈降低的趋势,b*值增加,黄色增强,色泽优于对照;HPH处理的菠萝汁小粒径颗粒体积分数显著增加,流动性增加,黏度降低,稳定性优于对照,且粒度、流变特性在贮藏期间均未发生显著变化,稳定性较好。
For enhancing the quality of vegetable and fruit juice, prolonging the shelf-life, effects of high pressure homogenization(HPH, 200 MPa/60 ℃) on the quality and the inactivation of natural microorganism of pineapple juice during 8 d storage at 4 ℃ were investigated. The results showed that aerobic bacterial, molds and yeasts of pineapple juice were not detected by HPH treatment; TA, p H and Brix were not significantly affected(P>0.05) during storage;Lightness L*value of pineapple juice first increased and then decreased, redness a*value decreased, yellowness b*value increased by HPH treatment, which color was better than CK; the amounts of small particle size and liquidity increased significantly, viscosity of pineapple juice decreased, the stability of pineapple juice by HPH treatment was increased and well maintained during 8 d storage.
For enhancing the quality of vegetable and fruit juice, prolonging the shelf-life, effects of high pressure homogenization(HPH, 200 MPa/60 ℃) on the quality and the inactivation of natural microorganism of pineapple juice during 8 d storage at 4 ℃ were investigated. The results showed that aerobic bacterial, molds and yeasts of pineapple juice were not detected by HPH treatment; TA, p H and Brix were not significantly affected(P>0.05) during storage;Lightness L*value of pineapple juice first increased and then decreased, redness a*value decreased, yellowness b*value increased by HPH treatment, which color was better than CK; the amounts of small particle size and liquidity increased significantly, viscosity of pineapple juice decreased, the stability of pineapple juice by HPH treatment was increased and well maintained during 8 d storage.
引文
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[14] BETORET E, BETORET N, CARBONELL J V, et al. Effects of pressure homogenization on particle size and the functional properties of citrus juices[J].Journal of Food Engineering, 2009, 92(1):18-23.
[15]代蕾,孙翠霞,刘夫国,等.高压均质对果蔬汁品质影响研究进展[J].食品工业科技, 2016, 37(12):395-399.
[16]周林燕,关云静,毕金峰,等.超高压均质技术在鲜榨果蔬汁加工中应用的研究进展[J].高压物理学报, 2016, 30(1):78-88.
[17] COLLE I, VAN BUGGENHOUT S, VAN LOEY A,et al. High pressure homogenization followed by thermal processing of tomato pulp:Influence on microstructure and lycopene in vitro bioaccessibility[J].Food Research International, 2010, 4 3(8):2193-2200.
[18]宋洪波,杜吉涛,安凤平,等.柚子浓缩汁及清汁的流变学特性[J].福建农林大学学报(自然科学版),2007, 36(4):422-426.
[19]徐莉珍,李远志,楠极.高压均质对菠萝果肉果汁流变性及其显微结构影响的研究[J].食品工业科技,2009, 30(5):142-144.
[2]石伟琦,孙伟生,习金根,等.我国菠萝产业现状与发展对策[J].广东农业科学, 2011, 38(3):181-186.
[3] DONS魳F, FERRARI G, LENZA E, et al. Main factors regulating microbial inactivation by highpressure homogenization:operating parameters and scale of operation[J]. Chemical Engineering Science,2009, 64(3):520-532.
[4]张晓.柚子汁超高压加工特性的研究[D].北京:中国农业大学, 2014.
[5] MCGUIRE R G. Reporting of objective color mea surements[J]. HortScience, 1992, 27(12):1254-1255.
[6]刘凤霞.基于超高压技术芒果汁加工工艺与品质研究[D].北京:中国农业大学, 2014.
[7] AHMED J, RAMASWAMY H S, ALLI I, et al. Effect of high pressure on rheological characteristics of liquid egg[J]. LWT-Food Science and Technology,2003, 36(5):517-524.
[8] AUGUSTO P E D, IBARZ A, CRISTIANINI M. Effect of high pressure homogenization(HPH)on the rheological properties of tomato juice:Time-dependent and steady-state shear[J]. Journal of Food Engineering, 2012, 111(4):570-579.
[9] RENDUELES E, OMER M K, ALVSEIKE O, et al. Microbiological food safety assessment of high hydrostatic pressure processing:a review[J]. LWTFood Science and Technology, 2011, 44(5):1251-1260.
[10] LAVINAS F C, MIGUEL M A L, LOPES M L M,et al. Effect of high hydrostatic pressure on cashew apple(Anacardium occidentale L.)juice preservation[J]. Journal of Food Science, 2008, 73(6):M273-M277.
[11] TIMMERMANS R A H, MASTWIJK H C, KNOL J J, et al. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I:Impact on overall quality attributes[J]. Innovative Food Science&Emerging Technologies, 2011, 12(3):235-243.
[12] VARELA-SANTOS E, OCHOA-MARTINEZ A,TABILO-MUNIZAGA G, et al. Effect of high hydrostatic pressure(HHP)processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice[J]. Innovative Food Science&Emerging Technologies, 2012, 13:13-22.
[13] FRANCIS F J, CLYDESDALE F M. Food colorimetry:theory and applications[M]. Westport(CT):Publishing Co, Inc, 1975, 21(1):90-91.
[14] BETORET E, BETORET N, CARBONELL J V, et al. Effects of pressure homogenization on particle size and the functional properties of citrus juices[J].Journal of Food Engineering, 2009, 92(1):18-23.
[15]代蕾,孙翠霞,刘夫国,等.高压均质对果蔬汁品质影响研究进展[J].食品工业科技, 2016, 37(12):395-399.
[16]周林燕,关云静,毕金峰,等.超高压均质技术在鲜榨果蔬汁加工中应用的研究进展[J].高压物理学报, 2016, 30(1):78-88.
[17] COLLE I, VAN BUGGENHOUT S, VAN LOEY A,et al. High pressure homogenization followed by thermal processing of tomato pulp:Influence on microstructure and lycopene in vitro bioaccessibility[J].Food Research International, 2010, 4 3(8):2193-2200.
[18]宋洪波,杜吉涛,安凤平,等.柚子浓缩汁及清汁的流变学特性[J].福建农林大学学报(自然科学版),2007, 36(4):422-426.
[19]徐莉珍,李远志,楠极.高压均质对菠萝果肉果汁流变性及其显微结构影响的研究[J].食品工业科技,2009, 30(5):142-144.