摘要
该文研究了超高压杀菌(high pressure processing,HPP)(600 MPa/5 min)、巴氏杀菌(pasteurization,PT)(85℃/30 s)和高温短时杀菌(high temperature short time sterilization,HTST)(110℃/8.6 s)3种杀菌方式对百香果汁理化特性、香气特征、营养品质和感官品质的影响。总体来说,杀菌方式对百香果汁的葡萄糖、果糖、蔗糖等糖和草酸、苹果酸、乳酸、乙酸、柠檬酸、奎宁酸等有机酸没有显著影响。HPP处理后百香果汁的L^(*)、a^(*)和b^(*)值均无显著变化,而PT和HTST显著降低了L^(*)和b^(*)值、提高了a^(*)值。PT和HTST导致酯类分别降低了12.6%和34.9%;而HPP促进了酮类、醇类和酯类的释放,增加了32.3%、11.5%和4.5%。热杀菌后维生素C、类胡萝卜素等抗氧化物质及活性显著降低,而HPP处理能较好的保留其营养品质。且HPP处理的百香果汁感官评价得分最高。该研究为百香果汁工业化生产提供一定理论依据。
This study investigated the effects of high pressure processing(HPP,600 MPa/5 min),pasteurization(PT,85℃/30 s)and high temperature short time sterilization(HTST,110℃/8.6 s)on physicochemical properties(color,sugar,acid),aroma profile,nutritional quality and sensory characteristics of passion fruit juice(PFJ).Overall,all three processing technologies had no significant effects on the individual sugar(glucose,fructose,and sucrose)and organic acids(oxalic acid,malic acid,lactic acid,acetic acid,citric acid,and quinic acid)of PFJ.HPP showed no significant influences on L^(*),a^(*)and b^(*)values of PFJ.In contrast,PT and HTST significantly decreased L^(*)and b^(*)values,and increased a^(*)value.The amounts of major aroma compounds in PT and HTST treated samples were significantly reduced,esters were significantly decreased by 12.6%and 34.9%,respectively.The aroma compounds were better retained by HPP,and the amounts of ketones,alcohols,and esters even increased by 32.3%,11.5%,and 4.5%,respectively.Heat treatment greatly reduced antioxidants such as vitamin C,carotenoids and antioxidant activity,while HPP retained better nutritional quality.In addition,the PFJ treated by HPP was rated the highest scores for its sensory attributes,which was also supported by the results of instrumental analysis results.This research provided a theoretical basis for the industrial production of PFJ.
作者
牛慧慧
张慧云
邹文惠
云雨柔
田俊
易俊洁
周林燕
NIU Huihui;ZHANG Huiyun;ZOU Wenhui;YUN Yurou;TIAN Jun;YI Junjie;ZHOU Linyan(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650504,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第20期145-151,共7页
Food and Fermentation Industries
基金
云南省重大专项(202102AE090050)。
关键词
高温短时杀菌
巴氏杀菌
超高压
芳香化合物
抗氧化性
感官评价
high temperature short time sterilization
pasteurization
high pressure processing
aroma profile
antioxidants capacity
sensory evaluation
