铁皮石斛饮料杀菌工艺研制及品质分析  

Dendrobium officinale Beverage: Sterilization Process and Quality Analysis

作　　者：王再花 叶广英 曾灿彪 叶庆生[2] 黄秀红[2] WANG Zaihua;YE Guangying;ZENG Canbiao;YE Qingsheng;HUANG Xiuhong(Environmental Horticulture Research Institute,Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Lab of Ornamental Plant Germplasm Innovation and Utilization,Guangzhou 510640;School of Life Sciences,South China Normal University,Guangzhou 510631)

机构地区：[1]广东省农业科学院环境园艺研究所/广东省园林花卉种质创新综合利用重点实验室,广州510640 [2]华南师范大学生命科学学院,广州510631

出　　处：《中国农学通报》2023年第16期124-130,共7页Chinese Agricultural Science Bulletin

基　　金：广州市科技计划项目“铁皮石斛多糖提取及产品开发”(202002020071);广东省农科院高水平建设项目“纤维素酶处理提高铁皮石斛多糖抗氧化活性机理的研究”(R2019YJ-YB3001);广东省农科院协同创新团队项目“亚热带特产资源品质评价与精准提质增效加工技术研究与应用”(XT202229);广东省农业科技发展及资源环境保护管理项目“以农业领域为单元的广东省现代农业产业共性关键技术研发创新团队建设项目(设施农业)”(2022KJ131)。

摘　　要：通过不同高温高压条件和添加抑菌剂筛选出6种铁皮石斛饮料杀菌方式,重点研究了M3(121℃15 min)、M5[0.2 g/kg乳酸链球菌素(Nisin)+100℃]和M7[100℃+0.25 g/kg二甲基二碳酸盐(DMDC)+0.2 g/kg Nisin]3种杀菌方式的铁皮石斛饮料在贮藏期内菌落总数、多糖及总酚含量的变化和色泽稳定性,以筛选出较佳的杀菌方式。上述3种杀菌方式处理的铁皮石斛饮料在25℃、16周贮藏期内菌落总数均符合《食品安全国家标准饮料》(GB 7101—2022),多糖含量明显下降,总酚含量变化平稳,样品的L值、a绝对值和b值减小,饮料贮藏时间的色泽变化稳定性好,品质保持良好。M3和M5处理的pH、色泽变化趋势均较M7处理稳定,为较好的杀菌方式。In this study,6 kinds of sterilization methods of Dendrobium officinale beverages were screened through different high-temperature and high-pressure conditions and the addition of antibacterial agents.Among them,3 sterilization methods[M3(121℃for 15 min),M5(0.2 g/kg Nisin+100℃)and M7(100℃+0.25 g/kg DMDC+0.2 g/kg Nisin)]were studied in focus.Changes of the total number of bacterial colonies,polysaccharide content,total phenols content,and color stability of D.officinale beverages during the storage were studied to select better sterilization methods.Results showed that the total number of bacterial colonies in D.officinale beverages treated by the 3 sterilization methods under the storage of 25℃and 16 weeks conformed to the National Food Safety Standard for Beverages(GB 7101—2022).In addition,the polysaccharide content of these beverages decreased significantly,the total polyphenol content changed smoothly,the L value,a absolute value and b value of the samples decreased,the color stability of the beverages during the storage was good,and the quality was maintained.The beverages under M3 or M5 had no obvious change over M7 in pH value and color stability,indicating that M3 and M5 are better sterilization methods.

关 键 词：铁皮石斛饮料 杀菌工艺 品质成分 贮藏稳定性 多糖含量 

分 类 号：TS201.1[轻工技术与工程—食品科学]