超高压和热处理对蓝莓汁品质的影响  

Influence of Ultra High Pressure and Thermal Treatments on the Quality of Blueberry Juice

作　　者：陶晓赟[1,2] 王寅[1,2] 张蒙[1,2] 李路宁[1,2] 张师[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食品科学与工程系,北京100083 [2]林业食品加工与安全北京市重点实验室(北京林业大学),北京100083

出　　处：《食品与发酵工业》2012年第9期59-63,共5页Food and Fermentation Industries

基　　金：国家自然基金资助项目(No.31271981);国家林业局公益性行列专题课题(200904014);国家自然科学理科基地基金(J1103516)

摘　　要：以蓝莓汁为原料,进行了超高压(UHP)和热力处理对蓝莓汁微生物和理化指标的影响,以及贮藏期内蓝莓汁品质变化的研究。结果表明:超高压可以有效杀灭蓝莓汁中的微生物;超高压处理后,蓝莓汁表现出更诱人的颜色;贮藏期内超高压和热处理对蓝莓汁的总酸、还原糖、可溶性固形物含量影响较小;与热处理相比,超高压处理能更好的保持蓝莓汁中的VC和花青素含量。The fresh blueberry was selected as the trial material. Two samples of blueberry juice were sterilized by ultra high pressure （UI-IP） and thermal treatments respectively. The physicocbemical property were analyzed and compared during the storage. The results showed that microorganisms in fresh blueberry juice could be inactivated ef- fectively by UHP. Blueberry Juice showed better color after UHP. UI-IP had no significant effect on titratable acids, reducing sugar, Brix. Fresh blueberry juice treated with UHP was better than that with heat sterilization not only on Vc, but also on anthocyanins.

关 键 词：超高压 蓝莓汁 灭菌 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]