微波和巴氏灭菌对猕猴桃汁品质影响的比较  

Comparison of effect of microwave sterilization and pasteurization on qualities of kiwi juice

作　　者：周笑犁[1,2] 谢国芳[1,2] 王瑞[1,2] 吉宁[1,2] 刘晓燕[1,2] 侯浪[1] 马立志[1,2] 

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]贵阳市果品加工工程技术研究中心,贵州贵阳550005

出　　处：《食品工业科技》2014年第18期137-140,共4页Science and Technology of Food Industry

基　　金：贵州省科技厅农业工程技术研究中心建设项目(黔科合农G字[2011]4001号);贵州省教育厅125计划科技创新重大项目(黔教合重大专项[2012]014号);贵州省科技创新人才团队建设项目(黔科合人才团队[2013]4028号);贵阳市市科技重大专项(筑科农[2012401]4号);2012年贵州省教育厅重点支持学科建设项目

摘　　要：为了探讨不同灭菌方式在达到商业杀菌要求的基础上对猕猴桃汁营养成分及理化性质的影响。选取贵州修文地区所产的"贵长"猕猴桃为原料进行加工,并分别经过巴氏灭菌和微波灭菌,测定菌落总数、pH、可溶性固形物、色泽、总酸、总糖、多酚、维生素C及超氧化物歧化酶等指标的变化。结果表明,与对照组相比,巴氏灭菌和微波灭菌对猕猴桃汁中pH、可溶性固形物、总酸、总糖含量影响不显著(p>0.05);巴氏灭菌处理后减少了果汁中的VC含量(p<0.05)、增加了多酚含量(p<0.05)。与巴氏灭菌相比,微波灭菌不仅灭菌率可达到99.99%;VC含量增加(p>0.05),ΔE值和多酚含量显著降低(p<0.05);表明微波灭菌能更好地保持猕猴桃汁原有的色泽和营养成分。因此,微波灭菌技术不仅具有较好的杀菌效果,而且最大限度地保证了猕猴桃汁的品质。This study was conducted to investigate the comparison of effects of microwave sterilization and pasteurization on nutrient components and physio-chemical properties of kiwi juice based on the achievement of commercial sterilization requirements separately. ＂Gui Chang＂ kiwi,produced from Xiuwen in Guizhou Province, which was used as raw materials for processing,and the effects of microwave sterilization and pasteurization on total number of bacteria, pH value, soluble solid content, color, total acid, total sugar, polyphonols, Vc and SOD in kiwi juice were determined. The results showed that different sterilization methods had no significant effect on pH ,soluble material,total sugar and total acid （p〉0.05） when compared with control group. The content of Vc in kiwi juice decreased after pasteurization （p〈0.05）,while the content of polyphonols increased （p〈0.05）. Compared with pasteurization,the microorganisms reduced by 99.99%,the AE value and the content of polyphenols decreased significantly（p〈0.05）,while the content of Vc increased （p〉0.05） after microwave sterilization. Those indicated that microwave sterilization could better maintain the color and nutrients in kiwi juice. Therefore,microwave sterilization technology not only achieved good bacterial effect but also to ensure maximum quality of kiwi juice.

关 键 词：猕猴桃 果汁 微波 巴氏 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]