蓝莓饮料花青素稳定性研究  

Study on Anthocyanins Stability in Blueberry Beverage

作　　者：贾莹[1] 胡志和[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院/天津市食品生物技术重点实验室,天津300134

出　　处：《核农学报》2016年第5期941-948,共8页Journal of Nuclear Agricultural Sciences

基　　金：天津市科技支撑项目(14ZCZDNC00017);天津市高等学校创新团队项目(TD12-5049)

摘　　要：以蓝莓饮料中花青素的稳定性为指标,研究不同杀菌方式和包装的透光程度对蓝莓饮料中花青素稳定性的影响。结果表明,蓝莓原汁添加量200g·L^(-1),蔗糖添加量70g·L^(-1),柠檬酸添加量1.1g·L^(-1),柠檬酸钠添加量0.3g·L^(-1)时,蓝莓饮料的p H较稳定,适口性较好。采用高温瞬时杀菌(121℃,10s)、常压下100℃杀菌12min后灌装和灌装后100℃杀菌14min的杀菌方式,花青素保留率分别为83.20%、78.21%、80.83%。在全标(瓶体遮盖率96%)、半标(瓶体遮盖率60%)和裸标(瓶体遮盖率0)3种包装方式下,花青素保留率分别为91.58%、89.15%、86.16%。因此,在高温瞬时杀菌(121℃,10s)和全标包装条件下贮存,有利于维持花青素的稳定性。本研究为蓝莓饮料的生产及贮存提供了参考。In this paper,the stability of anthocyanins in blueberry beverage as an indicator,it was researched that the effects of different sterilization conditions and package forms on stability of anthocyanins in blueberry beverage. Results showed that the blueberry beverage had a more stable p H value and a good palatability in which the amount of blueberry juice was 200g·L-（-1）,sucrose was 70g·L-（-1）,citric acid was 1. 1g·L-（-1）,sodium citrate is 0. 3g·L-（-1）. The different sterilization conditions,HTST（ high temperature short time） steriliztion（ 121℃,10s）,filled after heating in 100℃ for12 minutes and heating in 100℃ for 14 minutes after filled,was used to sterilize,the preservation rates of anthocyanins were 83. 20%,78. 21% and 80. 83%,respectively. Different package forms,full-label（ bottle cover rate 96%）,semilabel（ bottle cover rate 60%） and bare-label（ bottle cover rate 0）,was used to pack blueberry juice beverage,the preservation rates of anthocyanins were 91. 58%,89. 15% and 86. 16%, respectively. Therefore, taking HTST sterilization（ 121℃,10s） and stored with the full-label packaging,is advantageous to anthocyanins stabilization. This study is of great significance to the blueberry beverage production and storage.

关 键 词：蓝莓 花青素 稳定性 高温瞬时杀菌 包装形式 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]