超高压与高温短时杀菌对甘蔗汁品质的影响比较  

Effect of high hydrostatic pressure and high temperature short time on quality of cloudy and clear sugarcane juice

作　　者：陈子叶 王静[1] 李仁杰 王永涛[2] 廖小军[2] 

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 [2]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：《食品工业科技》2015年第24期131-136,141,共7页Science and Technology of Food Industry

基　　金：“863”计划(2011AA100801)

摘　　要：研究了超高压(HHP,500 MPa/4 min)和高温短时(HTST,95℃/15 s)对甘蔗浊汁和清汁p H、可滴定酸(TA)、可溶性固形物(TSS)、总酚、色泽、褐变度、澄清度、浊度和微生物指标的影响,并分析了4℃,贮藏15 d内甘蔗汁品质的变化。结果表明:HTST和HHP处理对甘蔗汁均具有较好的杀菌效果,HHP和HTST甘蔗清汁p H显著降低,HTST甘蔗清汁可滴定酸(TA)含量升高,HHP和HTST对甘蔗清汁和浊汁的可溶性固形物(TSS)和总酚含量无影响,与HTST相比HHP对甘蔗汁颜色的影响较小,HHP处理后甘蔗清汁澄清度升高,甘蔗浊汁浊度下降,HHP甘蔗汁感官性能优于HTST甘蔗汁。经在4℃贮藏15 d,甘蔗浊汁的菌落总数显著升高,但浊汁和清汁的霉菌和酵母菌数基本保持稳定,贮藏期间甘蔗清汁和HTST甘蔗浊汁p H降低,总酚含量均有明显升高,甘蔗清汁的澄清度和甘蔗浊汁的浊度有所降低,HHP甘蔗清汁的b*值和褐变度增加,HTST甘蔗汁颜色稳定。结论:超高压杀菌有利于保持甘蔗汁品质,是适合甘蔗汁的加工技术。Effects of high hydrostatic pressure（HHP,500 MPa/4 min） and high temperature short time（HTST,95 ℃ /15 s） on the p H,titrable acidity（TA）,total soluble solid（TSS）,total phenols,color,browning degree,clarity,turbidity and microorganism in cloudy and clear sugarcane juices were investigated. During 15 days storage at 4 ℃,quality variation of the sugarcane juices were analyzed. As the results shown,both HHP and HTST treatments could be effectively used for the pasteurization of the sugarcane juices. The p H of HHP-treated and HTST-treated clear sugarcane juices declined significantly,while the titrable acidity（TA） of HTSTtreated clear sugarcane juices increased. Both treatments had no influence on the total soluble solid（TSS） and total phenols in clear and cloudy juices. Compared with HTST treatment, color parameters did not change significantly under HHP treatment. However,after HPP treatment,the clarity of clear juice rises and turbidity of cloudy juice decreased. The sensory quality in the HHP-treated sugarcane exhibited superior advantages against the HTST-treated one. After 15 days storage at 4 ℃,the total bacterial count in cloudy sugarcane juices went up,but both clear and cloudy juices maintained a stable level of the molds and yeasts count. During the storage,p H in clear juices and HTST-treated cloudy juices declined while the polyphenol content went up. The clarity in the clear juice and the turbidity in the cloudy juice dropped. The browning degree and b＊ in HHP-treated clear juices increased but HTST-treated juices remained a similar color. It concluded that HHP benefited the quality of the sugarcane juice and was a good processing technology for sugarcane juice.

关 键 词：超高压 甘蔗汁 微生物 感官 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]