超高压技术对芹菜复合果蔬汁品质影响研究  

Effects of ultra-high pressure treatment on the quality of celery composite vegetable Juice

作　　者：权帆 肖志剑 李游 王振磊 肖逸 杜长江 QUAN Fan;XIAO Zhijian;LI You;WANG Zhenlei;XIAO Yi;DU Changjiang(Shandong Weikexian Food Technology Co.,Ltd.,Taian 271000)

机构地区：[1]山东唯可鲜食品科技有限公司,泰安271000

出　　处：《中国食品添加剂》2024年第11期187-193,共7页China Food Additives

摘　　要：以芹菜、黄瓜、羽衣甘蓝等为原料制备的复合果蔬汁为研究对象,分析不同超高压处理对在4℃储藏60天的复合果蔬汁的感官品质、理化指标、酶活性、微生物及抗氧化能力等品质的影响。结果表明:在储藏60天后,经过高压处理的样品的感官品质明显优于未处理组(P<0.05),样品的pH、糖度和总酸均未发生显著变化(P>0.05)。所有样品Vc含量整体呈下降趋势,当压力大于400 MPa时,Vc含量下降不明显(P>0.05)。高压处理组的复合果蔬汁的微生物显著降低(P<0.05)、POD酶活性有明显下降(P<0.05)且抗氧化能力相对更强。因此,超高压技术有利于保持果蔬汁的品质、延长产品的货架期。Composite vegetable juice prepared from celery,cucumber,kale,and other raw materials was the research subject.The study analyzed the effects of different ultra-high pressure(UHP)treatments on the sensory quality,physicochemical indicators,enzyme activities,microorganisms,and antioxidant capabilities of composite vegetable juices stored at 4℃for 60 days.The results revealed that after 60 days,UHP-treated juice exhibited significantly better sensory quality than the untreated group(P<0.05),with no significant changes in pH,sugar content,and total acid(P>0.05).Although vitamin C(Vc)content showed a decreasing trend in all samples,with no significant decrease in vitamin C content when the pressure exceeded 400 MPa(P>0.05).The microorganisms in the high-pressure treated group of composite vegetable juice were significantly reduced(P<0.05),with a noticeable decrease in POD enzyme activity(P<0.05)and relatively stronger antioxidant capacity.Therefore,ultra high pressure technology was beneficial for maintaining the quality of vegetable juice and extending the product shelf life.

关 键 词：超高压 复合果蔬汁 储藏期 酶活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]