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中国精品科技期刊2020
黄若涵,张天天,刘芳,等. 高浓度CO2胁迫预处理与电子束辐照对NFC苹果汁品质的影响[J]. 食品工业科技,2024,45(9):1−8. doi: 10.13386/j.issn1002-0306.2023060219.
引用本文: 黄若涵,张天天,刘芳,等. 高浓度CO2胁迫预处理与电子束辐照对NFC苹果汁品质的影响[J]. 食品工业科技,2024,45(9):1−8. doi: 10.13386/j.issn1002-0306.2023060219.
HUANG Ruohan, ZHANG Tiantian, LIU Fang, et al. Effect of CO2 Stress Pretreatment and Electron Beam Irradiation on the Quality of NFC Apple Juice[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060219.
Citation: HUANG Ruohan, ZHANG Tiantian, LIU Fang, et al. Effect of CO2 Stress Pretreatment and Electron Beam Irradiation on the Quality of NFC Apple Juice[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060219.

高浓度CO2胁迫预处理与电子束辐照对NFC苹果汁品质的影响

Effect of CO2 Stress Pretreatment and Electron Beam Irradiation on the Quality of NFC Apple Juice

  • 摘要: 单一加工技术难以达到保持非浓缩还原(NFC)果汁营养和风味、降低褐变及杀菌的多重要求,为研究CO2胁迫预处理与非热杀菌联合处理对NFC苹果汁品质的影响,本研究在苹果榨汁前采用50% CO2胁迫处理,榨汁后分别用电子束辐照、巴氏杀菌两种杀菌方法,探究不同胁迫预处理强度、胁迫预处理与不同杀菌方法联合对NFC果汁感官品质、营养品质及抑菌效果的影响。结果表明:50% CO2胁迫处理苹果显著提高果汁总酚含量、抗氧化活性、VC含量(P<0.05),贮藏48 h时,胁迫60 min组苹果汁总酚含量和总抗氧化能力分别是对照组的118.7%和104%;且CO2胁迫处理60 min显著降低NFC果汁褐变度(P<0.05)。2 kGy辐照组、4 kGy辐照组褐变度显著低于对照组、巴氏杀菌组(P<0.05),且较好地保持了果汁酚类物质及香气,其中4 kGy辐照处理效果更好。2 kGy、4 kGy电子束辐照组与对照组相比抑菌效果显著(P<0.05),均达到国家标准要求。榨汁前采用50%浓度CO2胁迫预处理60 min,结合4 kGy电子束辐照灭菌可作为一种新型NFC苹果汁加工技术。

     

    Abstract: The single processing technology is difficult to meet the multiple requirements of the NFC juice, such as maintaining the nutrition and flavor, reducing browning and sterilization. In order to explore the combined effect of stress pretreatment and sterilization technologies on NFC fruit juice, 50% CO2 stress pretreatment was used before apple juice squeezed to study the influence of different stress intensity on sensory quality and nutritional quality of apple juice. The effects of electron beam irradiation and pasteurization on sensory and nutritional quality and bacteriologic effect of apple juice were also studied. The results showed that: 50% CO2 stress pretreatment could significantly increase the total phenolic content, antioxidant activity and VC content of the NFC apple juice (P<0.05). Stored for 48 h, the total phenolic content and total antioxidant capacity of the 60 min stressed apple juice group were 118.7% and 104% of the control, respectively. Moreover, the CO2 stress treatment significantly decreased the browning degree of NFC juice (P<0.05). Compared with the control and pasteurized groups, the browning degree of 2 kGy irradiation group and 4 kGy irradiation group were significantly lower (P<0.05), the total phenolic content and aroma were also better maintained, among which the 4 kGy irradiation was more effective. In the same time, compared with the control group, the 2 kGy and 4 kGy electron beam irradiation groups had a significant antibacterial effect (P<0.05), which all met the requirements of the national standards. 50% CO2 stress pre-treatment combined with 4 kGy electron beam irradiation sterilization can be used as a new NFC apple juice processing technique.

     

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