超高压对苦笋复合果蔬汁饮料品质的影响  

Effect of ultra-high pressure on the quality of bitter bamboo blended fruit-vegetable juice beverage

作　　者：宋永程 王晓琼 唐玲玲 毕秀芳 邢亚阁 车振明 SONG Yongcheng;WANG Xiaoqiong;TANG Lingling;BI Xiufang;XING Yage;CHE Zhenming(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Yibin Xihua University Research Institute,Yibin 644000,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]宜宾西华大学研究院,四川宜宾644000

出　　处：《食品与发酵工业》2020年第18期173-179,共7页Food and Fermentation Industries

基　　金：四川省科技厅重点研发项目(2019YFN0174);成都市科技局技术创新研发项目(2019-YF05-00190-SN);成都市科技局技术创新研发项目(2018YF05-00095-SN);宜宾市科技计划专项项目(2018ZSF002)。

摘　　要：该文基于感官评价分析开发出一款苦笋复合果蔬汁饮料,分别用超高压(550 MPa/5 min)和热杀菌(90℃/2 min)2种方式处理该饮料,分析杀菌效果、色泽及活性成分等指标在处理前、后及15 d贮藏期间的变化。结果表明,2种处理后苦笋复合果蔬汁饮料中菌落总数均<10 CFU/mL,且菌落总数在贮藏结束时也能够符合国家标准要求;在2种处理前、后和贮藏期内,苦笋复合果蔬汁饮料的pH值和可溶性固形物含量均无显著变化(P>0.05);热处理后浊度无显著变化(P>0.05),而超高压处理后浊度显著降低(P<0.05),在贮藏期间,2种处理方式的浊度均显著升高(P<0.05);与未处理组相比,超高压处理较热处理对苦笋复合果蔬汁饮料色泽的影响较小,贮藏期间,超高压处理后的样品的颜色比热处理组更加稳定;超高压处理后的样品总酚、总黄酮含量和抗氧化活性较高,在贮藏过程中,总酚、总黄酮含量和抗氧化活性均呈下降趋势,但超高压处理能更好地保持样品的总酚、总黄酮含量和抗氧化活性。因此,超高压是一种能较好地保持苦笋复合果蔬汁饮料品质的杀菌方式。Based on sensory evaluation analysis,a bitter bamboo blended fruit-vegetable juice beverage was developed.The beverage was treated with ultra-high pressure(UHP)(550 MPa/5 min)and heat treatment(90℃/2 min),respectively.The changes of sterilization effect,color,active component and other indicators before,after the treatment and during 15 d storage were analyzed.The results showed that after UHP and heat treatment,the total number of colonies of the bitter bamboo blended fruit-vegetable juice beverage was less than 10 CFU/mL,and the total number of colonies at the end of storage could also meet the requirements of national standards.Besides,the total number of pH and TSS before and after the two treatments did not change significantly,and no significant change was observed during storage(P>0.05).Moreover,turbidity did not change significantly after heat treatment(P>0.05),while turbidity decreased significantly after UHP(P<0.05).During storage,the turbidity of both treatments increased significantly(P<0.05).Compared with the untreated group,UHP group had less effect on the color of bitter bamboo blended fruit-vegetable juice beverage than heat treatment group.During storage,the color of the treated samples from UHP treatment group was more stable than that from the heat treatment group.The content of total phenol,total flavonoid and antioxidant activity of the sample after UHP treatment was higher.During storage,the content of total phenol,total flavonoid and antioxidant activity all showed a downtrend,but UHP treatment could better maintain total phenol,total flavonoid content and antioxidant activity of the samples.Therefore,UHP treatment is a sterilization method that could better maintain the quality of the bitter bamboo blended fruit-vegetable juice beverage.

关 键 词：超高压 苦笋复合果蔬汁饮料 品质 贮藏 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]