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中国精品科技期刊2020
王凤玲,朱琳,柴瑾,等. 超高压处理对鲜榨复配果汁品质及货架期的影响[J]. 食品工业科技,2024,45(9):1−8. doi: 10.13386/j.issn1002-0306.2023060060.
引用本文: 王凤玲,朱琳,柴瑾,等. 超高压处理对鲜榨复配果汁品质及货架期的影响[J]. 食品工业科技,2024,45(9):1−8. doi: 10.13386/j.issn1002-0306.2023060060.
WANG Fengling, ZHU Lin, CHAI Jin, et al. Effects of Ultra-high Pressure Treatment on Quality and Its Shelf Life of Freshly Squeezed Compound Juice[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060060.
Citation: WANG Fengling, ZHU Lin, CHAI Jin, et al. Effects of Ultra-high Pressure Treatment on Quality and Its Shelf Life of Freshly Squeezed Compound Juice[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060060.

超高压处理对鲜榨复配果汁品质及货架期的影响

Effects of Ultra-high Pressure Treatment on Quality and Its Shelf Life of Freshly Squeezed Compound Juice

  • 摘要: 为使经杀菌处理后果汁的活性成分和风味物质更接近原鲜榨果汁,本研究以猕猴桃、菠萝、芒果为原料制备复配果汁,对比超高压处理与热处理(85 ℃、5 min)两种杀菌方式对鲜榨复配果汁品质及货架期的影响。结果表明:复配果汁比例V菠萝原浆:V猕猴桃原浆:V芒果原浆=4:2:4时,与传统热处理相比,在450 MPa、25 ℃、15 min超高压条件下处理,pH、b*值、可溶性固形物无明显差异(P>0.05),维生素C含量损失减少12.1%、多酚含量损失减少17.5%,品质更接近于未处理果汁;通过对复配果汁主要挥发性成分进行分析,烯类、酯类、醇类、酮类、醛类等风味物质的损失显著小于(P<0.05)热处理,且蒸煮味物质糠醛没有生成,丙酮和1-辛烯-3-酮相对含量分别减少68.4%、41.4%;菌落总数、霉菌和酵母菌杀菌效果均符合饮料现行有效卫生标准;通过Q10模型对货架期进行预测,在4 ℃条件下储藏,其货架期可达到103 d。综上,超高压处理鲜榨复配果汁在有效杀灭微生物的同时更利于复配果汁保持天然品质及其货架期。

     

    Abstract: In order to make the active ingredients and flavor substances of fruit juice after sterilization treatment closer to the original freshly squeezed fruit juice, the compound juice was prepared with kiwifruit, pineapple and mango as raw materials in this paper. The effects of ultra-high pressure and heat treatment (85 ℃, 5 min) on the quality and shelf life of freshly squeezed compound juice were compared. The results showed that, as the volume ratio of the mixed juice was Vpineapple pulp:Vkiwi pulp:Vmango pulp=4:2:4, the pH, b* value and soluble solid content of the juice treated at 450 MPa, 25 ℃ and 15 min of ultra-high pressure had no significant difference (P>0.05) with the traditional heat treatment, but the loss of vitamin C content and polyphenol content decreased by 12.1% and 17.5%, respectively. By analyzing the main volatile components of the compound juice, it was found that the loss of flavor substances such as enes, esters, alcohols, ketones, and aldehydes in the UHP treatment juice was significantly less than that in the heat treatment juice (P<0.05). The content of furfural was 0, the relative contents of acetone and 1-octene-3-one were reduced by 68.4% and 41.4%, respectively. The total number of colonies, the bactericidal effect of mold and yeast were all in line with the current hygienic standards of beverages. Through the Q10 model to forecast the shelf life, the shelf life of the juice could be up to 103 days stored at 4 ℃. In conclusion, the ultra-high pressure treatment of freshly squeezed compound juice could effectively kill microorganisms and maintain the natural quality of compound juice, and endow juice a longer shelf life.

     

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