超高压和热灭菌对鲜榨火龙果汁品质影响的比较  

Comparison of Effects of Ultra-High Pressure and Heat Sterilization on Qualities of Pitaya Juice

作　　者：李威[1] 张微[1] 李汴生[1] 阮征[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2011年第6期66-69,共4页The Food Industry

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

摘　　要：分析超高压（UHP）处理和热处理对火龙果汁杀菌效果的影响，在达到商业无菌的基础上对两种处理对火龙果果汁品质的影响进行对比分析。试验结果表明，随着压力值（300-500）MPa和温度（75℃～90℃）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；上述两种处理条件处理后火龙果原汁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），但是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：超高压处理能够更好得保持体系的均匀稳定性、原有色泽以及还原型VC。Ultra-high pressure （UHP） and heat treatment was applied to analyze the pasteurization of pitaya juice, base on achievement commercial sterilization requirements. The results showed that total number of bacteria declines with pressure increase and arrived commercial asepsis at 400 MPa for 10min. Besides, the sterilization were at the same level by heat treatment （85 ℃ for 5 min）; pH value, total acid, total sugar, soluble solid content of pitaya juice have no significant change in both UHP treatment and heat treatment（P〉0.05）; the system of juice, the color of juice and the retention of antitype ascorbic acid were better than heat treatment; the results of QDA showed that the pitaya juice after UHP treatment was more close to control sample than the heat treated.

关 键 词：超高压 热处理 杀菌 火龙果果汁 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]