摘要
文章研究了超高压(600 MPa,25℃,5 min)与巴氏杀菌(65℃,20 min)对石榴果汁饮料品质的影响,及4℃贮藏60 d内各指标的变化。结果表明,2种处理方式均具有良好的杀菌效果,在处理初期和贮藏期结束时石榴果汁饮料微生物数量均符合标准要求。石榴果汁饮料的感官评分随着贮藏时间的延长而下降,超高压处理组产品感官品质优于巴氏杀菌组。可溶性固形物含量(TSS)、p H值和可滴定酸(TA)在杀菌前后变化不显著(P>0.05),60 d内p H值和TSS变化不显著(P>0.05),但TA显著下降(P<0.05);经超高压处理的石榴果汁饮料的总酚含量和抗氧化活性均高于巴氏杀菌处理组,且在贮藏期间2种处理方式的总酚和抗氧化活性均呈下降趋势。综上所述,与巴氏杀菌处理组相比,超高压杀菌处理能更好地维持石榴果汁饮料的风味和营养。
The study was to evaluate the effects of ultra-high pressure(UHP,600 MPa,25℃,5 min)and pasteurization(65℃,20 min)on the quality of pomegranate juice beverage and the changes of physicochemical indexes during 60 days of storage at 4℃.The result showed that,both treatments had good germicidal efficacy,and the number of microorganisms in pomegranate juice beverage met the standard requirements at the beginning of treatment and at the end of storage period.The sensory scores of pomegranate juice beverage decreased with the prolongation of storage time,and the sensory quality of the product in the UHP group was better than that in the pasteurization group.There were no significant differences in the total soluble solids(TSS),pH and titratable acidity(TA)before and after UHP and pasteurization(P>0.05).During the storage period of 60 days,the pH and TSS had no significant change(P>0.05),whereas the TA decreased significantly(P<0.05).The total phenol content and antioxidant capacity of pomegranate juice beverage treated by UHP were higher than those treated by pasteurization,both of which showed the decreasing trends during storage.In conclusion,compared with pasteurization,the UHP can better maintain the flavour and nutrition of pomegranate juice beverage.
作者
王莉梅
肖逸
李游
杜长江
WANG Limei;XIAO Yi;LI You;DU Changjiang(Shandong Tailory Agricultural Science&Technology Co.Ltd.,Tai’an 271400,China)
出处
《食品科技》
CAS
北大核心
2023年第6期89-94,共6页
Food Science and Technology
关键词
超高压
巴氏杀菌
石榴果汁饮料
贮藏
品质
ultra-high pressure
pasteurization
pomegranate juice beverage
storage
quality
