热杀菌结合冷藏改善绿芦笋汁的贮藏稳定性研究  

Stability of green asparagus juice treated with thermal pasteurization during chilled storage

作　　者：陈学红[1] 秦卫东[1] 马利华[1] 郑永华[2] 高丹丹[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2015年第3期331-334,共4页Science and Technology of Food Industry

基　　金：江苏省苏北科技发展计划项目(BN2009001)

摘　　要：为研究热杀菌处理对绿芦笋汁贮藏稳定性的影响,通过121℃、3min(F03min)处理绿芦笋汁,并置于(4±1)℃条件下冷藏,定期测定其各指标(菌落总数、色泽、可溶性蛋白、总糖、总酚、总黄酮、VC含量与DPPH自由基清除能力)的变化。结果表明:F03min热杀菌处理可将芦笋汁中的固有微生物完全杀死,且在芦笋汁冷藏的120d均无微生物生长;F03min杀菌处理结合冷藏可有效抑制绿芦笋汁贮藏期间L*和a*值的上升,延缓可溶性蛋白、VC、总酚和DPPH自由基清除能力的下降,维持总糖和总黄酮含量的稳定,保持绿芦笋汁的贮藏稳定性,有效延长绿芦笋汁的贮藏货架期,使其冷藏期延长至120d。To evaluate the stability of green asparagus juice treated with thermal pasteurization ,juice was heated at 121~C for 3min（ F0 3min） and stored at（4 ＋ 1 ）℃.APC（ aerobic plate count）, color, soluble protein, total sugar, total phenols, total fiavornoids,vitamin C and DPPH radical scavenging capacity in juice were investigated during chilled storage.The results showed that thermal pasteurization at 121℃ for 3min completely inactivated the microorganisms presented in the raw asparagus juice and no visible microorganisms were detected in asparagus juice for 120d during chilled storage. The increases of L＊ and a＊ were retarded by thermal pasteurization at 121℃ for 3min combined with chilled storage, the decreases of soluble protein, vitamin C, total phenolics contents and DPPH radical scavenging capacity were inhibited,and while the contents of total sugar and total flavornoids were kept. The storage stability of green asparagus juice was maintained effectively and its shelf-life was prolonged to 120d during chilled storage.

关 键 词：绿芦笋汁 热杀菌 冷藏 稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]