轻工学报2024，Vol.39Issue(2)：1-11,11.DOI:10.12187/2024.02.001
基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价
Storage stability evaluation of Eucommia ulmoides seed oil-apple juice compound beverage based on different sterilization methods
摘要
Abstract
Heat treatment and low temperature plasma treatment were used to sterilize the of Eucommia ulmoides seed oil-apple juice compound beverage.The sensory quality,microorganism,physicochemical properties,antioxidant capacity,particle size,etc of the E.ulmoides seed oil-apple juice compound beverage were measured during the storage at 20℃,30℃and 40℃,and the quality changes of compound beverage treated with two sterilization methods during storage was studied.With sensory quality as an indicator,the predictive effects of chemical reaction kinetics and Q10 model on the shelf-life of compound beverage were compared.The results showed that no microorganism in the compound beverage treated by the two methods was found,but the quality of compound beverage showed a downward trend.Low temperature plasma could slow down the decline rate,and made the samples keep higher stability.The chemical reaction kinetics model could provide more stable prediction accuracy.The shelf-life of samples treated by heat and low tempera-ture plasma treatment at 4℃and predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d,respectively.Low temperature plasma treatment was more conducive to maintaining the sensory quality and nutritional value of E.ulmoides seed oil-apple juice compound beverages,and obtaining a longer shelf-life.关键词
杜仲籽油/苹果汁/复合饮料/贮藏稳定性/货架期预测模型Key words
Eucommia ulmoides seed oil/apple juice/compound beverage/storage stability/shelf-life predicting model分类
轻工纺织引用本文复制引用
王小媛,耿君君,靳学远,牛涵,王龙霞..基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价[J].轻工学报,2024,39(2):1-11,11.基金项目
海南省重点研发计划项目(ZDYF2021XDNY143) （ZDYF2021XDNY143）
河南省科技攻关项目(212102110345) （212102110345）
