超高压和高温短时处理对胡萝卜汁品质的影响  

Effects of High Hydrostatic Pressure and High Temperature Short Time Processing on Qualities of Carrot Juice

作　　者：刘兴辰[1] 张焱[1] 李仁杰 蒋兵[1] 廖小军[1] 

机构地区：[1]国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2015年第1期108-114,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家“86计划项目(2011AA100801)”

摘　　要：研究了超高压(600 MPa/10 min)和高温短时(110℃/8.6 s)对胡萝卜汁微生物、类胡萝卜素、总酚、颜色、褐变度、生物利用度及抗氧化能力等的影响。试验结果发现:1)超高压和高温短时处理后胡萝卜汁的微生物符合国家标准;对亮度L*、红度a*、黄度b*及总色差ΔE影响显著;总胡萝卜素的含量均显著降低,而对α-和β-胡萝卜素的含量影响不显著;α-和β-胡萝卜素的生物利用度均显著降低;清除DPPH自由基能力和铁离子还原能力的Trolox质量均显著提高;流型均未改变,而高温短时处理对流变特性的影响更为显著(P<0.05)。2)超高压处理对总酚含量无显著影响,褐变度显著降低,悬浮稳定性显著提高;高温短时处理总酚含量、悬浮稳定性显著降低,褐变度显著增加。结论:超高压技术有利于保持胡萝卜汁的品质,是适合胡萝卜汁的加工技术。Effects of high hydrostatic pressure（HHP, 600 MPa/5 min/ambient temperature） and high temperature short time（HTST, 110 ℃/8.6 s） treatments on the quality of carrot juice were investigated. After HHP and HTST treatments, yeasts and molds were not detected and the count of total aerobic bacteria were less than 1.25 lg（CUF/mL）,which met the requirements of Chinese Drink Standard GB 19297-2003. The pH, total soluble solid（TSS）, titrable acidity（TA） and the concentration of α- and β-carotene were not significantly changed after HHP and HTST treatments,while the antioxidant activity increased and carotene availability, total carotene decreased significantly. The browning degree decreased and suspension stability increase significantly after HHP treatment which is opposite to the HTST treatment. L^＊, a^＊, b^＊and ΔE values significantly decreased after HHP treatment, while, after HTST treatment, those values increased significantly. The change in flow behavior from HHP treatment is less than HTST treatment. The total phenols significantly declined after HTST treatment, while total phenols did not change significantly after the HHP treatment.

关 键 词：超高压 高温短时 胡萝卜汁 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]