摘要
以新鲜脆红李制作的低糖果酱为材料,比较研究巴氏杀菌、超高压杀菌及超声波杀菌对其营养成分和感官品质影响。结果表明:果酱经3种不同杀菌方式处理后,可溶性固形物、总糖含量、总酸含量与对照组相比无显著差异(P>0.05),总酚、VC含量差异显著(P<0.05),与对照组相比总酚含量经巴氏杀菌、超高压杀菌分别下降了32.17%、11.31%,而超声波杀菌后,总酚含量增加了26.67%。VC含量经巴氏杀菌、超高压杀菌、超声波杀菌后分别下降了78.79%、46.97%、30.81%。超声波杀菌后果酱色泽得到改善,感官评分最高。综合评价超声波杀菌能最大程度保持果酱的营养成分和感官品质,是一种适合脆红李低糖果酱的杀菌方式。
Low-sugar Prunus salicina cv.‘Cuihongli＇ jam was made from fresh fruit. In this paper,the effects ofdifferent sterilization methods（pasteurization,ultrahigh pressure sterilization and ultrasonic sterilization）onnutritional ingredients and sensory quality of low -sugar jam were studied. The results showed that thedifferences between soluble solids,total sugar content and total acid content of three different sterilizationmethods and those of blank group samples were not significant. The pasteurization and ultrahigh pressuresterilization of total phenols were decreased by 32.17 % and 11.31 % significantly than blank group samples,but after ultrasonic sterilization,total phenol content was increased by 26.67 %.To be contrasted with the blankgroup samples,theVC of the treated group decreased by 78.79%, 46.97 % and 30.81 % after pasteurization,ultrahigh pressure sterilization and ultrasonic sterilization. However,ultrasonic sterilization significantly im-proved jam color and sensory score were the highest. In summary ultrasonic sterilization could be regarded as thebest sterilization method,with which optimally maintain nutritional ingredient and sensory quality of jam,it isrecommended to treat low-sugar prunus salicina jam by ultrasonic sterilization.
作者
李兴武
章黎黎
LI Xing-wu;ZHANG Li-li(Chongqing Vocational Institute of Tourism , Chongqing National Feature Tourism Products ApplicationTechnology Promotion Center, Chongqing 409000, Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第11期70-75,共6页
Food Research and Development
基金
重庆市教委科学技术研究项目(KJ1604402)
重庆市教委科学技术研究项目(KJ1743477)
重庆旅游职业学院<烹饪工艺与营养专业>优秀教学团队
关键词
果酱
巴氏杀菌
超高压杀菌
超声波杀菌
jam
pasteurization
ultrahigh pressure sterilization
ultrasonic sterilization
