高压脉冲电场和热处理对蓝莓汁品质的影响  

Influence of pulsed electric field(PEF) and thermal treatments on quality of blueberry juice

作　　者：王寅[1,2] 陶晓赟[1,2] 陈健[1,2] 张师[1,2] 李路宁[1,2] 孙爱东[1,2] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083 [2]林业食品加工与安全北京重点实验室(北京林业大学),北京100083

出　　处：《食品工业科技》2012年第19期68-71,共4页Science and Technology of Food Industry

基　　金：国家林业局公益性行列专题课题(200904014);国家自然基金资助项目(31271981)

摘　　要：以蓝莓汁为原料,比较了高压脉冲电场(PEF)杀菌和热力杀菌处理对蓝莓汁中微生物和理化指标的影响,以及不同处理的蓝莓汁在贮藏期间的品质变化规律。结果表明:PEF可以有效杀灭蓝莓汁中的微生物;PEF杀菌对蓝莓汁色泽参数影响程度小;杀菌处理后,贮藏期内PEF处理和热处理对蓝莓汁的还原糖、总酸、可溶性固形物含量、总酚含量影响较小,PEF处理较热处理能更好地保持蓝莓汁中的VC和花青素含量。The fresh blueberry was selected as the trial material.Two samples of blueberry juice were sterilized by pulsed electric field（PEF）and thermal treatments respectively and their qualities were analyzed and compared by microorganisms chemical evaluation.The change of fresh blueberry juice qualities during storage were studied.The results showed that microorganisms in fresh blueberry juice could be inactivated effectively by PEF.Less influence of PEF was observed on the color quality of blueberry juice.After sterilization,there was no significant change in the relative content of deoxidize sugar,total acid,soluble solid content and total phenol.Fresh blueberry juice treated with PEF sterilization was better than that with heat sterilization not only in VC,but also in anthocyanins.

关 键 词：蓝莓汁 高压脉冲电场(PEF) 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]