不同杀菌方式对蓝莓原汁的品质影响  

Effect of Different Sterilization Methods on the Quality of Raw Blueberry Juice

作　　者：徐天泽 徐洁 徐诚 毕海洲 麦必程 陈晓明 XU Tianze;XU Jie;XU Cheng;BI Haizhou;MAI Bicheng;CHEN Xiaoming(College of Life Sciences and Food Engineering,Huaiyin Institute of Technology,Huai'an,Jiangsu 223000,China)

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223000

出　　处：《农产品加工》2024年第7期9-11,共3页Farm Products Processing

基　　金：大学生创新创业大赛项目(202111049327);淮阴工学院创业训练项目(2023年3月19日)。

摘　　要：探究了超高压杀菌(500 MPa,10 min)、高温短时(85℃/3 min)、超高温瞬时杀菌(130℃/5 s)3种杀菌方式对蓝莓原汁的杀菌效果、品质指标和抗氧化活性的影响。结果表明,超高压杀菌技术在保留了蓝莓原汁的色泽风味的同时,还能够保留果汁中的花色苷、总酚和总黄酮含量,具有最高的总还原能力、DPPH自由基和ABTS自由基清除能力,为蓝莓果汁工业化生产提供科学依据。The effects of three sterilization methods:ultra-high-pressure sterilization(500 MPa,10 min),high-temperature short-time(85℃/3 min),and ultra-high-temperature instantaneous sterilization(130℃/5 s)on the sterilization effect,quality index and antioxidant activity of raw blueberry juice were investigated.The results showed that the UHP sterilization technology was able to retain the color and flavor of raw blueberry juice while preserving the anthocyanin,total phenol and total flavonoid contents in the juice,with the highest total reducing capacity,DPPH and ABTS free radical scavenging capacity.This study provides a scientific basis for the industrial production of blueberry juice.

关 键 词：杀菌 蓝莓 品质 抗氧化性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]