超高压均质对蓝莓汁杀菌效果及品质的影响
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摘要
[目的]研究超高压均质技术(UHPH)对蓝莓汁杀菌效果及理化性质的影响。[方法]对蓝莓汁采用60～200 MPa的高压均质处理1～4次,测定UHPH处理对菌落总数、V_C、花青素、总酸、粒径和感官评价得分的影响。[结果]随着均质压力的增大和处理次数的增加,菌落总数减少,150 MPa处理3次或200 MPa处理1次,可达到国家食品卫生标准要求;V_C和花青素含量略有下降,粒径显著降低,总酸变化不显著,150 MPa处理1次的感官评价得分最好。[结论]该研究为UHPH应用于蓝莓汁加工提供了理论依据。
[Objective]To study the effect of ultra-high pressure homogenization(UHPH) on sterilization and quality of blueberry juice. [Method]Blueberry juice was homogenized under pressures ranging from 60 to 200 MPa for 1-4 times and its total number of colonies,vitamin C content, anthocyanin content, particle size and sensory evaluation score were examined.[Result]With the increases of pressure and the treatment times, the total number of colonies was decreased. After the juice was homogenized at 150 MPa for 3 times or 200 MPa for 1 times, it can meet national food hygiene standards.Also, with the the increases of pressure and the treatment times,vitamin C content, anthocyanin content decreased, particle size had significant reduction, but no significant change in total acid. When juice was homogenized at 150 MPa for 1 times, juice had best sensory evaluation score. [Conclusion]This study provides a theoretical basis for process of blueberry juice by UHPH.
[Objective]To study the effect of ultra-high pressure homogenization(UHPH) on sterilization and quality of blueberry juice. [Method]Blueberry juice was homogenized under pressures ranging from 60 to 200 MPa for 1-4 times and its total number of colonies,vitamin C content, anthocyanin content, particle size and sensory evaluation score were examined.[Result]With the increases of pressure and the treatment times, the total number of colonies was decreased. After the juice was homogenized at 150 MPa for 3 times or 200 MPa for 1 times, it can meet national food hygiene standards.Also, with the the increases of pressure and the treatment times,vitamin C content, anthocyanin content decreased, particle size had significant reduction, but no significant change in total acid. When juice was homogenized at 150 MPa for 1 times, juice had best sensory evaluation score. [Conclusion]This study provides a theoretical basis for process of blueberry juice by UHPH.
引文
[1] 胡选萍,秦公伟,曹小勇.蓝莓组织培养技术的研究进展[J].分子植物育种,2018,16(3):960-965.
[2] 李春霞,刘伟,陈凌云,等.有机硒营养液对蓝莓营养品质和抗氧化作用的影响[J].食品与发酵工业,2018,44(3):179-185.
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[8] 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.
[9] 帅希祥,杜丽清,涂行浩,等.高压均质对草莓汁中抗氧化成分与抗氧化活性的影响[J].食品工业科技,2017,38(6):96-100.
[10] 关云静,周林燕,毕金峰,等.高压均质对芒果汁中大肠杆菌的杀菌动力学[J].食品科学,2017,38(10):222-228.
[11] PATRIGNANI F,VANNINI L,KAMDEM S L S,et al.Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices[J].Inter J Food Microbi,2009,136(1):26-31.
[12] 陶晓赟,王寅,陈健,等.高压脉冲电场对蓝莓汁杀菌效果及品质的影响[J].食品与发酵工业,2012,38(7):94-97.
[2] 李春霞,刘伟,陈凌云,等.有机硒营养液对蓝莓营养品质和抗氧化作用的影响[J].食品与发酵工业,2018,44(3):179-185.
[3] 韩斯,孟宪军,汪艳群,等.不同品种蓝莓品质特性及聚类分析[J].食品科学,2015,36(6):140-144.
[4] 李颖畅,孟宪军,孙靖靖,等.蓝莓花色苷的降血脂和抗氧化作用[J].食品与发酵工业,2008,34(10):44-48.
[5] 刘翼翔,吴永沛,陈俊,等.蓝莓不同多酚物质的分离与抑制细胞氧化损伤功能的比较[J].浙江大学学报(农业与生命科学版),2013,39(4):428-434.
[6] 贺艳,梁文斌,李建挥,等.不同蓝莓品种果实抗氧化能力比较研究[J].湖南林业科技,2016,43(6):12-17.
[7] CALLIGARIS S,FOSCHIA M,BARTOLOMEOLI I,et al.Study on the applicability of high-pressure homogenization for the production of banaba juice[J].LWT-Food Sci Tech,2012,45(1):117-121.
[8] 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.
[9] 帅希祥,杜丽清,涂行浩,等.高压均质对草莓汁中抗氧化成分与抗氧化活性的影响[J].食品工业科技,2017,38(6):96-100.
[10] 关云静,周林燕,毕金峰,等.高压均质对芒果汁中大肠杆菌的杀菌动力学[J].食品科学,2017,38(10):222-228.
[11] PATRIGNANI F,VANNINI L,KAMDEM S L S,et al.Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices[J].Inter J Food Microbi,2009,136(1):26-31.
[12] 陶晓赟,王寅,陈健,等.高压脉冲电场对蓝莓汁杀菌效果及品质的影响[J].食品与发酵工业,2012,38(7):94-97.