超高压和热灭菌对鲜榨菠萝汁品质影响的比较  

Comparison of effects of ultra-high pressure and heat sterilization on qualities of freshly-squeezed pineapple juice

作　　者：李汴生[1] 张微[1] 梅灿辉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《农业工程学报》2010年第1期359-364,共6页Transactions of the Chinese Society of Agricultural Engineering

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

摘　　要：对比分析了超高压(UHP,ultra-high pressure)及热处理在达到商业杀菌要求的基础上对菠萝原汁感官品质、营养成分及理化性质的影响。试验结果表明,随着压力值(300～500MPa)的上升菌落总数逐渐减少,超高压处理(400MPa,26℃,10min)及热处理(85℃,5min)条件下均可达商业无菌;上述2种处理条件处理后菠萝原汁pH值、总酸、总糖、可溶性固形物含量与对照样差异不显著(P>0.05);超高压处理样品能较好地保持体系的均匀稳定性;超高压处理样品与热处理样品的L*、a*、b*值与对照样相比变化均显著(P<0.05),但超高压处理样品更好地保持了原有色泽;超高压处理样品的还原型维生素C保留率达94.92%,远高于热处理;感官分析通过定量描述分析法对不同处理方式处理后的样品进行分析评定,结果表明,超高压处理样品在色、香、味等方面都接近对照样。因此,超高压技术不仅具有较好的杀菌效果,而且最大限度地保证了菠萝汁的品质。Sensory quality,nutrient components and physicochemical properties of pineapple juice were studied,based on achievement of commercial sterilization requirements by ultra-high pressure（UHP）treatment and heat treatment separately.The results showed that total number of bacteria declined with the increase of pressure（300-500 MPa）and arrived commercial asepsis at 400 MPa for 10min.Besides,the sterilization was at the same level by heat treatment（85 ℃for 5min）;pH value,total acid,total sugar,soluble solid content of pineapple juice had no significant change in both UHP treatment and heat treatment（P〉0.05）;the system of juice was stable by UHP treatment;the color of juice by UHP was better than that of heat treatment,while the value of L^＊,a^＊and b^＊changed significantly（P〈0.05）after UHP treatment;the retention of antitype ascorbic acid appeared to be 94.92%,which was much higher than that of the heat treatment;the results of quantitative descriptive analysis（QDA）showed that the pineapple juice after UHP treatment was more closer to control sample than that under heat treatment in color,flavor and taste.It is concluded that UHP treatment can effectively inactivate the microbe and maintain the flavor and quality of pineapple juice.

关 键 词：热处理 杀菌 品质控制 超高压 菠萝汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS205.9[轻工技术与工程—食品科学与工程]