蜜柚甘蔗汁超高压加工研究  

Study of High Pressure Processing of Honey Pomelo-sugarcane Juice

作　　者：曾宪录[1] 尹庄元 黄惠华 李卓文 向泳岚 吴泳辉 况伟[1] 韩飞 ZENG Xian-lu;YIN Zhuang-yuan;HUANG Hui-hua;LI Zhuo-wen;XIANG Yong-lan;WU Yong-hui;KUANG Wei;HAN Fei(School of life sciences,Jiaying University,Meizhou 514015,Guangdong,China;Department of Natural Sciences,Shantou Polytechnic,Shantou 515078,China)

机构地区：[1]嘉应学院生命科学学院,广东梅州514015 [2]汕头职业技术学院自然科学系,广东汕头515078

出　　处：《嘉应学院学报》2022年第6期34-40,共7页Journal of Jiaying University

基　　金：2021年国家级大学生创业项目“超高压冷杀菌蜜柚果汁研发”(621A0106);广东省山区特色农业资源保护与精准利用重点实验室。

摘　　要：采用600MPa超高压加工技术对重量比1:2和1:3蜜柚甘蔗汁杀菌,通过感官评定、菌落检测、酶活性测定、冷藏期间品质的变化等确定最佳保压温度和保压时间.结果表明:1:3蜜柚甘蔗汁的感官喜好度优于1:2蜜柚甘蔗汁;但是1:2果汁维生素C及抗氧化力显著高于1:3果汁;超高压条件600MPa/0℃/20min杀菌效果良好,果汁平均菌落总数为47.08CFU/mL,感官质量最好;多酚氧化酶残余活性为57.33%~62.48%,过氧化物酶残余活性为72.91%~76.88%;4℃冷藏60d期间可溶性糖、黄酮、感官品质保持稳定;维生素C及抗氧化力在冷藏期缓慢下降.Honey pomelo-sugarcane juice with weight ratios of 1:2 and 1:3 respectively were pasteurized under 600MPa high pressure,optimal temperature and dwell time were determined through sensory evaluation,plate count,enzyme assay and the changes of sensory and nutritional quality of the HPP juices during 4℃storage.Results indicated:the 1:3 pomelo-cane juice was superior to 1:2 juice in hedonic score;but 1:2 juices had significant higher contents of vitamin C and antioxidant capacity;the HPP combination of 600MPa/0℃/20 min resulted satisfactory pasteurization with an average of total plate count of 47.08CFU/ml,and the best sensory quality;the residual activity of PPO ranged 57.33%-62.48%,the residual activity of POD ranged 72.91%-76.88%;during 60 d 4℃storage,contents of soluble sugar,flavonoids and sensory quality kept stable;both vitamin C and total antioxidant capacity demonstrated a slow decline.

关 键 词：蜜柚 甘蔗 果汁 超高压加工技术 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]