基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价  

Storage stability evaluation of Eucommia ulmoides seed oil-apple juice compound beverage based on different sterilization methods

作　　者：王小媛 耿君君 靳学远 牛涵 王龙霞 WANG Xiaoyuan;GENG Junjun;JIN Xueyuan;NIU Han;WANG Longxia(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;College of Clinical Medicine,Hainan Vocational University of Science and Technology,Haikou 571137,Hainan,China;Henan Provincial Metrological Standards and Product Quality Inspection and Testing Center,Zhengzhou 450000,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]海南科技职业大学临床医药学院,海南海口571137 [3]河南省计量标准和产品质量检验检测中心,河南郑州450000

出　　处：《轻工学报》2024年第2期1-11,共11页Journal of Light Industry

基　　金：海南省重点研发计划项目(ZDYF2021XDNY143);河南省科技攻关项目(212102110345)。

摘　　要：分别采用热处理和低温等离子体处理对杜仲籽油-苹果汁复合饮料进行杀菌,在20℃、30℃和40℃贮藏温度下,定期测定两种杀菌方式复合饮料的感官评分、菌落总数、理化性质、抗氧化能力、粒径等品质指标,研究复合饮料在贮藏期间的品质变化,并以感官评分为指标对比分析化学反应动力学模型和Q10模型对复合饮料货架期的预测效果。结果表明:两种杀菌方式复合饮料的菌落总数均未检出,但其品质均有不同程度的降低,其中低温等离子体处理复合饮料的劣变速度低于热处理复合饮料,且表现出更高的稳定性;化学反应动力学模型能提供更稳定的预测精度,利用此模型预测4℃贮藏温度下,热处理和低温等离子体处理复合饮料的货架期分别为137.52 d和191.57 d。低温等离子体处理更有利于保持杜仲籽油-苹果汁复合饮料的感官品质和营养价值,并使其获得更长的货架期。Heat treatment and low temperature plasma treatment were used to sterilize the of Eucommia ulmoides seed oil-apple juice compound beverage.The sensory quality,microorganism,physicochemical properties,antioxidant capacity,particle size,etc of the E.ulmoides seed oil-apple juice compound beverage were measured during the storage at 20℃,30℃and 40℃,and studied the quality changes of compound beverage treated with two sterilization methods during storage was studied.Used With sensory quality as an indicator,the predictive effects of chemical reaction kinetics and Q_(10)model on the shelf-life of compound beverage were compared.The results showed that no microorganism in the compound beverage treated by the two methods was found,but the quality of compound beverage showed a downward trend.Low temperature plasma could slow down the decline rate,and made the samples keep higher stability.The chemical reaction kinetics model could provide more stable prediction accuracy.The shelf-life of samples treated by heat and low temperature plasma treatment at 4℃and predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d,respectively.In summary,l Low temperature plasma sterilization treatment was more conducive to maintaining the sensory quality and nutritional value of E.ulmoides seed oil-apple juice compound beverages,and obtaining a longer shelf-life.

关 键 词：杜仲籽油 苹果汁 复合饮料 贮藏稳定性 货架期预测模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]