超高压和热处理对发酵石榴汁品质的影响  

Effect of High Hydrostatic Pressure and Thermal Treatment on Quality of Fermented Pomegranate Juice

作　　者：殷晓翠 马嫄 苏凡 梁智林 罗鸣 付东旭 车振明 袁乙平 耿越昌 徐娟 YIN Xiao-cui;MA Yuan;SU Fan;LIANG Zhi-lin;LUO Ming;FU Dong-xu;CHE Zhen-ming;YUAN Yi-ping;GENG Yue-chang;XU Juan(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Sichuan Fu Energy Biotechnology Co.,Ltd.,Chengdu 610031,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]四川福能源生物科技有限公司,四川成都610031

出　　处：《食品工业科技》2019年第12期31-37,共7页Science and Technology of Food Industry

基　　金：“西华杯”大学生创新创业项目(2019076);石榴发酵饮品的开发(16205220);食品科学四川省重点学科建设项目(SZD0803-09-1);西华大学研究生创新基金(ycjj2018026);宜宾科技支撑计划(2018ZSF002)

摘　　要：以发酵石榴汁为研究对象,分别用超高压(High hydrostatic pressure,HHP,600 MPa/10 min)和热处理(Thermal processing,TP,65℃/20 min)进行杀菌,比较处理前、后及4℃贮藏期间发酵石榴汁各理化指标的变化。结果表明,经超高压和热处理后,发酵石榴汁中菌落总数小于10 CFU/mL,且菌落总数在贮藏结束时小于100 CFU/mL,符合行业标准要求;pH、可滴定酸(Titratable acidity,TA)和可溶性固形物含量(Total soluble solids,TSS)在两种处理前、后均无显著变化(p>0.05),在贮藏期内pH、TSS无显著变化(p>0.05),而TA显著下降(p<0.05);超高压处理后的样品具有更高的总酚、花色苷、总黄酮和抗氧化活性;在贮藏过程中,总酚、花色苷、总黄酮含量和抗氧化活性均呈下降趋势,超高压处理能更好地保持样品的总酚、花色苷和抗氧化活性,而热处理组能更好地控制样品中总黄酮的损失;与未处理组相比,超高压和热处理对发酵石榴汁色泽的影响较小,贮藏期间热处理组的色泽变化程度高于超高压处理组。结论:超高压处理的发酵石榴汁在总酚、总黄酮、花色苷和抗氧化性等品质方面优于热处理组。The aim of the present study was to evaluate the effect of high hydrostatic pressure(HHP,600 MPa/10 min)and thermal processing(TP,65 ℃/20 min)on physicochemical indexes of fermented pomegranate juices during storage for 30 days at 4 ℃.The results showed that,the yeasts and molds were not detected,and the counts of total aerobic bacteria were less than 10 CFU/mL after HHP and TP treatments immediately,and the microbial safety(≤100 CFU/mL)was ensured in HHP-treated and TP-treated samples during storage. The pH and total soluble solids(TSS)had no significant change(p>0.05)immediately after HHP and TP treatment and during storage. The titratable acidity(TA)had no significantly change(p>0.05)after HHP and TP processing,but decreased significantly(p<0.05)during storage. A greater retention of anthocyanins,total phenols,total flavonoids and antioxidant capacity were observed in HHP-treated samples immediately after processing. The content of anthocyanins,total phenols,total flavonoids and antioxidant capacity in HHP-treated and TP-treated juice decreased during storage. All HHP-treated samples showed a slight reduction in antioxidant capacity,anthocyanins and total phenols,but the TP-treated samples showed a slight reduction in total flavonoids. Compared with the control,both HHP and TP had little impact on the color of fermented pomegranate juice immediately after processing,while the color changed in TP-treated samples were higher than HHP-treated samples during storage. Conclusion:Compared with TP,HHP could better maintain the content of total phenol,total flavonoids,anthocyanins and antioxidant capacity.

关 键 词：超高压 热处理 发酵石榴汁 贮藏 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]