两种杀菌方法对杏汁品质的影响  

Effect of two disinfection methods on quality of apricot juice

作　　者：吴晓娟[1] 唐英[1] 孙俪娜[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2011年第11期144-147,共4页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区重大专项(200731136-3)

摘　　要：为研究微波杀菌和热杀菌对杏汁品质的影响,将杏汁在微波和水浴45～70℃的温度下进行杀菌处理,测定杏汁中总酚、黄酮、色泽、褐变指数、VC含量、多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)和细菌总数等指标的变化。结果表明:70℃时两种杀菌处理过程中的杏汁中总酚损失率分别为72%和82%、黄酮损失率分别为75%和88%、VC的含量损失率分别为78%和85%、多酚氧化酶(PPO)失活分别为82%和65%、过氧化物酶(POD)失活96.7%和51.8%、超氧化物歧化酶(SOD)失活86.4%和51.03%,且都随温度的升高明显降低,细菌总数分别为空白细菌总数的1/9和1/5。通过比较分析微波杀菌能够很好地保持杏汁中的色泽、黄酮、总酚和酶类,对微生物杀菌效果较好。Influences of microwave sterilization and thermal sterilization on apricot juice was researched.The apricot juice was sterilized at 45 ~ 70℃ with microwave and water bath.Total phenol,flavone,color,browning index,VC content,PPO,POD,SOD were determined.The results showed that loss percentage of total phenol,flavone and VC content was 72% and 82%,75% and 88%,78% and 85%,respectively of microwave sterilization and thermal sterilization.PPO,POD and SOD inactivation rate was 82% and 65%,96.7% and 51.8%,86.4% and 51.03%,respectively.The total number of bacteria was 1/9 and 1/5 of the blank group,respectively.All above implied that microwave sterilization kept the original color of apricot fruit,and the nutrition compositions,at the same time,its sterilization effectiveness and enzyme inactivation was good.

关 键 词：杏汁 微波杀菌 热杀菌 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]