不同杀菌方式对百香果汁有机物含量、色泽和褐变系数的影响分析  

Effect of Different Sterilization Methods on Organic Content, Color and Browning Coefficient of Passion Fruit Juice

作　　者：唐征 肖逸 杜长江 张慕琦 肖志剑 TANG Zheng;XIAO Yi;DU Changjiang;ZHANG Muqi;XIAO Zhijian(Shandong Tai Leyuan Food Technology Co.,Ltd.,Taian 271000,China)

机构地区：[1]山东泰乐源食品科技股份有限公司,山东泰安271000

出　　处：《食品安全导刊》2024年第18期60-62,共3页China Food Safety Magazine

摘　　要：本文分析不同杀菌方式对百香果汁有机物含量、色泽及褐变系数的影响,为果汁生产企业提供技术支持和产品改进的建议。结果表明,3种杀菌方式灭菌后,百香果汁的可溶性固体物含量均低于空白对照组,其中在超高压灭菌处理技术下,果汁的总可溶性固体物含量最高,达到0.94 g·L^(-1);超高压灭菌处理技术对百香果汁储藏后的色泽、褐变系数影响最小,色差值为0.51±0.02,和空白对照组(0.52±0.08)最为接近。在百香果汁杀菌过程中,采取超高压灭菌处理技术处理时,对果汁中有机物含量、色泽、褐变系数的影响最低,更值得推广。This paper analyzed the effects of different sterilization methods on organic content,color and browning coefficient of passion fruit juice,and provided technical support and product improvement suggestions for fruit juice production enterprises.The results show that after three sterilization methods,the soluble solid content of passion fruit juice was lower than that of the blank control group.Among them,under the ultra-high pressure sterilization treatment technology,the total soluble solid content of the juice was the highest,followed by chemical sterilization and pasteurization.The ultra-high pressure sterilization treatment technology has the least impact on the color and browning coefficient of passion fruit juice after storage,and is closest to the blank control group.In the sterilization process of passion fruit juice,the use of ultra-high pressure sterilization technology has the lowest impact on the organic matter content,color,and browning coefficient in the juice,which is more worthy of promotion.

关 键 词：色泽参数 总可溶性固体物 杀菌方式 百香果 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]