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
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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43.645μg/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。
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 of600 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.
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 of600 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.
引文
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[28]Reyes J E,Tabilo-Munizaga G,Pérez-Won M,et al.Effect of high hydrostatic pressure(HHP)treatments on microbiological shelf-life of chilled Chilean jack mackerel(Trachurus murphyi)[J].Innovative Food Science&Emerging Technologies,2015,29:107-112.
[29]Gram L,Huss H H.Flesh and processed fish and shellfish[M].Frederick:Aspen Publishers,Lund M B,Baird-Parker C T,Gould W G(Eds.),2000:472-506.
[30]赵靓.超高压加工技术对黄瓜汁饮料杀菌及品质的影响[D].北京,中国农业大学,2012.
[31]Vega-Gálvez A,Giovagnoli C,Pérez-Won M,et al.Application of high hydrostatic pressure to aloe vera(Aloe barbadensis,Miller)gel:Microbial inactivation and evaluation of quality parameters[J].Innovative Food Science&Emerging Technologies,2012,13(1):57-63.
[32]Beveridge T.Opalescent and cloudy fruit juices:formation and particle stability[J].Critical Reviews in Food Science and Nutrition,2002,42(4):317-337.
[33]Epstein D,Mizrahi S.Effect of concentration process on cloud stability of reconstituted lemon juice[J].Journal of the Science of Food&Agriculture,2010,26(10):1603-1608.
[34]Rothschild G,Karsenty A.Influence of holding time before HTST,HTST and concentration on the turbidity of citrus juices[J].Journal of Food Science,1974,39(5):1042-1044.
[35]Barba F J,Jger H,Meneses N,et al.Evaluation of quality changes of blueberry juice during refrigerated storage after highpressure and pulsed electric fields processing[J].Innovative Food Science&Emerging Technologies,2012,14(2):18-24.
[2]Oey I,van der Plancken I,et al.Does high pressure processing influence nutritional aspects of plant based food systems[J].Trends Food Sci Tech,2008,19(6):300-308.
[3]Cheftel J C.Review:High pressure,microbial inactivation and food preservation[J].Food Sci Tech Int,1995,1(2/3):75-90.
[4]Porretta S,Birzi A,Ghizzoni C,et al.Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice[J].Food Chemistry,1995,52(1):35-41.
[5]Del P D,Del F A,Talcott S T,et al.Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure[J].Journal of Food Science,2010,72(4):S247-S253.
[6]Park S J,Lee J I,Park J.Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice[J].Journal of Food Science,2002,67(5):1827-1834.
[7]Kim H K,Leem K H,Lee S,et al.Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice[J].Food Science&Biotechnology,2012,21(1):175-181.
[8]李和平,申晓琳,关鹏,等.小麦草发酵饮料的开发研究[J].中国酿造,2017,36(9):191-196.
[9]王永辉,李培兵,金宏,等.小麦草营养成分分析[J].营养学报,2011,33(3):327-328.
[10]Kulkarni S D,Tilak J C.Evaluation of the antioxidant activity of wheatgrass(Triticum aestivum L.)as a function of growth under different conditions[J].Phytother Res,2006,20:218-227.
[11]Panda V S,Shinde P M.A comparative study of the antacid effect of raw spinach juice and spinach extract in an artificia stomach model[J].Journal of Complementary&Integrative Medicine,2016,13(4).
[12]Hurtado A,Guàrdia M D,Picouet P,et al.Stabilisation of red fruit-based smoothies by high-pressure processing.Part II:effects on sensory quality and selected nutrients[J].Journal of the Science of Food and Agriculture,2017,97(3):777-783.
[13]Lisiewska Z,Kmiecik W.Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes[J].Food Chemistry,2000,70(2):167-173.
[14]Vega-Gálvez A,Giovagnoli C,Pérez-Won M,et al.Application of high hydrostatic pressure to aloe vera(Aloe barbadensis,Miller)gel:Microbial inactivation and evaluation o quality parameters[J].Innovative Food Science&Emerging Technologies,2012,13(1):57-63.
[15]Beveridge T.Opalescent and cloudy fruit juices:formation and particle stability.[J].Critical Reviews in Food Science and Nutrition,2002,42(4):317-337.
[16]Cheikh N,Xu S Y,Zhang W.Steam blanching effect on polyphenoloxidase,peroxidase and colour of mango(Mangifera indica L.)slices[J].Food Chemistry,2009,113(1):92-95.
[17]李静,聂继云,李海飞,等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008,25(1):126-131.
[18]Miller N J,Diplock A T,Riceevans C A.Evaluation of the total antioxidant activity as a marker of the deterioration of apple juice on storage[J].Journal of Agricultural&Food Chemistry,2002,43(7):1794-1801.
[19]Aljadi A M,Kamaruddin M Y.Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys.[J].Food Chemistry,2004,85(4):513-518.
[20]Min S,Jin Z T,Zhang Q H.Commercial scale pulsed electric field processing of tomato juice[J].Journal of Agricultural&Food Chemistry,2003,51(11):3338-44.
[21]GB GB7101-2015,食品安全国家标准饮料[S].北京:中华人民共和国国家卫生和计划生育委员会,2015.
[22]Hurtado A,Guàrdia M D,Picouet P,et al.Stabilisation of red fruit-based smoothies by high-pressure processing.Part II:effects on sensory quality and selected nutrients[J].Journal of the Science of Food and Agriculture,2017,97(3):777-783.
[23]李汴生,张微,梅灿辉.超高压和热灭菌对鲜榨菠萝汁品质影响的比较[J].农业工程报,2010,26(1):359-364.
[24]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(1):13-22.
[25]Gou J,Xu H,Choi G P,et al.Application of high pressure processing for extending the shelf-life of sliced raw squid[J].Food Science and Biotechnology,2010,19(4):923-927.
[26]Cheftel J C.High pressure,microbial inactivation and food preservation:Review[J].Food science and technology international=Ciencia y tecnología de alimentos internacional,1995,1(18):págs.75-90.
[27]Chen C,Tseng C W.Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae,and Zygosaccharomyces rouxii[J].Process Biochemistry,1997,32(4):337-343.
[28]Reyes J E,Tabilo-Munizaga G,Pérez-Won M,et al.Effect of high hydrostatic pressure(HHP)treatments on microbiological shelf-life of chilled Chilean jack mackerel(Trachurus murphyi)[J].Innovative Food Science&Emerging Technologies,2015,29:107-112.
[29]Gram L,Huss H H.Flesh and processed fish and shellfish[M].Frederick:Aspen Publishers,Lund M B,Baird-Parker C T,Gould W G(Eds.),2000:472-506.
[30]赵靓.超高压加工技术对黄瓜汁饮料杀菌及品质的影响[D].北京,中国农业大学,2012.
[31]Vega-Gálvez A,Giovagnoli C,Pérez-Won M,et al.Application of high hydrostatic pressure to aloe vera(Aloe barbadensis,Miller)gel:Microbial inactivation and evaluation of quality parameters[J].Innovative Food Science&Emerging Technologies,2012,13(1):57-63.
[32]Beveridge T.Opalescent and cloudy fruit juices:formation and particle stability[J].Critical Reviews in Food Science and Nutrition,2002,42(4):317-337.
[33]Epstein D,Mizrahi S.Effect of concentration process on cloud stability of reconstituted lemon juice[J].Journal of the Science of Food&Agriculture,2010,26(10):1603-1608.
[34]Rothschild G,Karsenty A.Influence of holding time before HTST,HTST and concentration on the turbidity of citrus juices[J].Journal of Food Science,1974,39(5):1042-1044.
[35]Barba F J,Jger H,Meneses N,et al.Evaluation of quality changes of blueberry juice during refrigerated storage after highpressure and pulsed electric fields processing[J].Innovative Food Science&Emerging Technologies,2012,14(2):18-24.