高压灭菌工艺对蓝莓汁品质的影响  

Effects of High Pressure Sterilization on the Quality of Blueberry Juice

作　　者：卢薇 邵昕 鲁江 LU Wei;SHAO Xin;LU Jiang(School of Biological Engineering and Food Science,Hubei University of Technology,Wuhan 430000,China;Beihai Public Inspection and Testing Center,Beihai 536000,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430000 [2]北海市公共检验检测中心,广西北海536000

出　　处：《饮料工业》2023年第4期12-17,共6页Beverage Industry

基　　金：湖北省高等学校实验室研究项目(HBSY2022-061)。

摘　　要：本文以蓝莓鲜果为原料,以鲜榨蓝莓汁(fruit juice,FJ)为对照样品,对比了高压灭菌和巴氏杀菌对蓝莓汁理化性质和体外抗氧化性的影响。结果表明:巴氏杀菌(PS)(80℃,10min)、高静压灭菌(HP)(≥300MPa)和高压均质灭菌(HH)(≥100MPa)后,蓝莓汁的菌落总数指标均可达到商业无菌标准(<100CFU/mL)。高静压灭菌蓝莓汁与新鲜蓝莓汁无明显色差,巴氏杀菌蓝莓汁红色变浅、高压均质灭菌蓝莓汁亮度提高,均与新鲜果汁产生明显色差。高压灭菌蓝莓汁的维生素C(Vc)和总酚含量均高于巴氏杀菌蓝莓汁,说明非热杀菌技术对热敏性成分具有保护作用。其中,高压均质蓝莓汁的Vc含量(625.04mg/L~631.11mg/L)略低于高静压灭菌蓝莓汁(638.52mg/L~649.30mg/L),这是由于高压均质过程中的剪切、空穴等作用加速了Vc的氧化;而当均质压力≥100 MPa时,高压均质蓝莓汁的总酚含量高于鲜榨蓝莓汁,这可能是由于均质过程有利于游离态多酚的释放。与巴氏杀菌相比,高压灭菌工艺显著提高了蓝莓汁的DPPH和ABTS+自由基清除率,说明高压灭菌有利于保持果汁的体外抗氧化性。Fresh blueberry juice(FJ)was prepared by fresh blueberry and the effects of high pressure sterilization on the physicochemical properties and in vitro antioxidant activity of blueberry juice were investigated in comparison with pasteurization.The results showed that blueberry juices treated by pasteurization(PS,80℃,10min),highhydrostatic pressure sterilization(HP,≥300MPa)and high-pressure homogenization(HH,≥100MPa)were all commercial sterilized in terms of the total bacterial account(<100CFU/mL).No distinctions were observed between the colours of HP and FJ,while the PS was less red and the HH was much lighter than FJ.The vitamin C and polyphenol contents of HP and HH were higher than those of PS,implying the protection of non-thermal sterilization to the thermal-sensitive bioactives.The Vc content of HH(625.04mg/L~631.11mg/L)was slightly lower than that of HP(638.52mg/L~649.30mg/L),attributed to the promotion of Vc oxidation by the shearing effect and cavitation of HP.The polyphenol content of HP was higher than that of FJ when the homogeneous pressure was equal or higher than 100 MPa,since homogenization favored the release of free polyphenols.The DPPH and ABTS+free radical clearance ratio of blueberry juices treated by high pressure sterilization was significantly higher than that of PS,indicating that high pressure sterilization was beneficial in retaining the in vitro antioxidant activity of juice.

关 键 词：蓝莓汁 高压灭菌 理化性质 抗氧化性 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]