食品工业科技2024，Vol.45Issue(9)：309-316,8.DOI:10.13386/j.issn1002-0306.2023060060
超高压处理对鲜榨复配果汁品质及货架期的影响
Effects of Ultra-high Pressure Treatment on Quality and Its Shelf Life of Freshly Squeezed Compound Juice
王凤玲 1朱琳 1柴瑾 1王晨昕 1李珊珊 1环铄1
作者信息
- 1. 天津商业大学生物技术与食品科学学院,天津 300134
- 折叠
摘要
Abstract
In order to make the active ingredients and flavor substances of fruit juice after sterilization treatment closer to the original freshly squeezed fruit juice,the compound juice was prepared with kiwifruit,pineapple and mango as raw materials in this paper.The effects of ultra-high pressure and heat treatment(85 ℃,5 min)on the quality and shelf life of freshly squeezed compound juice were compared.The results showed that,as the volume ratio of the mixed juice was Vpineapple pulp∶Vkiwi pulp∶Vmango pulp=4∶2∶4,the pH,b*value and soluble solid content of the juice treated at 450 MPa,25 ℃and 15 min of ultra-high pressure had no significant difference(P＞0.05)with the traditional heat treatment,but the loss of vitamin C content and polyphenol content decreased by 12.1％and 17.5％,respectively.By analyzing the main volatile components of the compound juice,it was found that the loss of flavor substances such as enes,esters,alcohols,ketones,and aldehydes in the UHP treatment juice was significantly less than that in the heat treatment juice(P＜0.05).The content of furfural was 0,the relative contents of acetone and l-octene-3-one were reduced by 68.4％and 41.4％,respectively.The total number of colonies,the bactericidal effect of mold and yeast were all in line with the current hygienic standards of beverages.Through the Q10 model to forecast the shelflife,the shelflife of the juice could be up to 103 days stored at 4℃.In conclusion,the ultra-high pressure treatment of freshly squeezed compound juice could effectively kill microorganisms and maintain the natural quality of compound juice,and endow juice a longer shelflife.关键词
超高压处理/鲜榨复配果汁/品质/货架期Key words
ultra-high pressure technology/freshly squeezed compound juice/quality/shelf life分类
轻工纺织引用本文复制引用
王凤玲,朱琳,柴瑾,王晨昕,李珊珊,环铄..超高压处理对鲜榨复配果汁品质及货架期的影响[J].食品工业科技,2024,45(9):309-316,8.
