超高压处理对菠萝汁品质的影响  

Effect of Ultra-high Pressure Treatment on Quality of Pineapple Juice

作　　者：张微[1] 李汴生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2009年第10期181-185,共5页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)重点项目(2007AA100405)

摘　　要：分析了超高压(UHP)处理对菠萝汁杀菌效果、理化指标、感官品质的影响。结果表明:随着压力值(300-500MPa)的上升菌落总数逐渐减少,400MPa压力下达商业无菌;pH值、可溶性固形物含量与对照样差异不显著(P>0.05);浊度随着压力上升逐渐下降,当压力超过450MPa,浊度下降不再显著(P>0.05);还原型Vc保留率达92.54%以上,400MPa压力下保留率达95.89%;450MPa压力下,ΔE*值为0.77,很好地保持了菠萝汁原有色泽;感官分析通过定量描述分析法对不同压力处理后的样品进行分析评定,结果表明,超高压技术很好地保持了食品的色、香、味,感官品质与对照样非常接近。因此,超高压技术不仅具有较好的杀菌效果,而且较好地保持了菠萝汁的品质。Ultra-high pressure（UHP）treatment was applied to analyze the pasteurization of pineapple juice. The changes in the physicochemical properties and sensory quality of pineapple juice were studied as well. The results showed that total number of bacteria declines with pressure（300 -500 MPa） increase and arrived commercial asepsis at 400 MPa; pH value and soluble solid content had no significant change in UHP treatment（P 〉 0.05） ;the turbidity decreased with pressure increased, and it changed indistinctively over 450 MPa（P 〉 0.05） ; the retention of antitype Vitamin C was more than 92.54%. Under 400MPa, Vitamin C was up to 95.89% ; ΔE＊ value was 0.77 at 450 MPa and the color of pineapple juice was well maintained; the results of QDA showed that the pineapple juice after UHP treatment was close to the control sample in color, flavor and taste. It is concluded that UHP treatment can effectively inactivate the microbe and maintain the quality of pineapple juice.

关 键 词：超高压 菠萝汁 品质 定量描述分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]