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高温短时杀菌和声热杀菌对黑胡萝卜汁品质影响的比较研究 被引量:1

Comparison of the Effects of High-Temperature Short-Time Sterilization and Thermosonication on the Quality of Black Carrot Juice
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摘要 杀菌是黑胡萝卜汁生产中重要的单元加工操作,不同的杀菌方式会明显影响黑胡萝卜汁产品的理化指标、功能性物质含量及感官品质。该文研究两种不同杀菌方式[高温短时杀菌(high-temperature-short time sterilization,HTST)和声热杀菌(thermosonication,TS)]对黑胡萝卜汁的理化特性、功能性物质及感官品质的影响。结果表明:HTST较好地保持了黑胡萝卜汁的理化特性,TS处理导致黑胡萝卜汁的可溶性固形物(total soluble solids,TSS)含量和黏度显著下降(p<0.05)。此外,HTST处理导致黑胡萝卜汁中4种功能性成分含量和抗氧化活性显著下降(p<0.05),而TS处理较好保留或明显提升了黑胡萝卜汁中的功能性物质含量和抗氧化能力。两种杀菌处理均未对黑胡萝卜汁的感官品质产生显著影响。 Sterilization is an important link in the production of black carrot juice.Different sterilization methods will significantly affect the physicochemical indicators,functional component content and sensory quality of black carrot juice products.The effects of high-temperature short-time sterilization(HTST)and thermosonication(TS)on the physicochemical properties,functional components,and sensory quality of black carrot juice were investigated.The results showed that HTST sterilization well maintained the physicochemical properties of black carrot juice,while TS significantly decreased the total soluble solids(TSS)and viscosity of the product(p<0.05).In addition,HTST treatment significantly decreased the content of four functional components and the antioxidant activity(p<0.05),while TS well retained or significantly increased the functional components and antioxidant capacity of black carrot juice.Neither sterilization treatment had significant effect on the sensory quality of black carrot juice.
作者 吕欣然 鲍诗晗 赵沁雨 李彩虹 葛谦 马婷婷 LÜXin-ran;BAO Shi-han;ZHAO Qin-yu;LI Cai-hong;GE Qian;MA Ting-ting(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China;Ningxia Institute of Agricultural Products Quality Standards and Testing Technology,Yinchuan 750002,Ningxia,China)
出处 《食品研究与开发》 CAS 北大核心 2022年第19期19-26,共8页 Food Research and Development
基金 国家自然基金(31801560) 陕西省重点研发计划(2022ZDLNY04-04)。
关键词 黑胡萝卜汁 高温短时杀菌 声热杀菌 理化指标 功能性物质 感官品质 black carrot juice high-temperature short-time sterilization thermosonication physicochemical indicator functional component sensory quality
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