农业工程学报
農業工程學報
농업공정학보
2010年
1期
359-364
,共6页
热处理%杀菌%品质控制%超高压%菠萝汁
熱處理%殺菌%品質控製%超高壓%菠蘿汁
열처리%살균%품질공제%초고압%파라즙
heat treatment%sterilization%quality control%ultra-high pressure (UHP)%pineapple juice
对比分析了超高压(UHP,ultra-high pressure)及热处理在达到商业杀菌要求的基础上对菠萝原汁感官品质、营养成分及理化性质的影响.试验结果表明,随着压力值(300～500 Mpa)的上升菌落总数逐渐减少,超高压处理(400MPa,26℃,10 min)及热处理(85℃,5 min)条件下均可达商业无菌;上述2种处理条件处理后菠萝原汁pH值、总酸、总糖、可溶性固形物含量与对照样差异不显著(P>0.05);超高压处理样品能较好地保持体系的均匀稳定性:超高压处理样品与热处理样品的L~*、a~*、b~*值与对照样相比变化均显著(P<0.05),但超高压处理样品更好地保持了原有色泽;超高压处理样品的还原型维生素C保留率达94.92%,远高于热处理;感官分析通过定量描述分析法对不同处理方式处理后的样品进行分析评定,结果表明,超高压处理样品在色、香、味等方面都接近对照样.因此,超高压技术不仅具有较好的杀菌效果,而且最大限度地保证了菠萝汁的品质.
對比分析瞭超高壓(UHP,ultra-high pressure)及熱處理在達到商業殺菌要求的基礎上對菠蘿原汁感官品質、營養成分及理化性質的影響.試驗結果錶明,隨著壓力值(300～500 Mpa)的上升菌落總數逐漸減少,超高壓處理(400MPa,26℃,10 min)及熱處理(85℃,5 min)條件下均可達商業無菌;上述2種處理條件處理後菠蘿原汁pH值、總痠、總糖、可溶性固形物含量與對照樣差異不顯著(P>0.05);超高壓處理樣品能較好地保持體繫的均勻穩定性:超高壓處理樣品與熱處理樣品的L~*、a~*、b~*值與對照樣相比變化均顯著(P<0.05),但超高壓處理樣品更好地保持瞭原有色澤;超高壓處理樣品的還原型維生素C保留率達94.92%,遠高于熱處理;感官分析通過定量描述分析法對不同處理方式處理後的樣品進行分析評定,結果錶明,超高壓處理樣品在色、香、味等方麵都接近對照樣.因此,超高壓技術不僅具有較好的殺菌效果,而且最大限度地保證瞭菠蘿汁的品質.
대비분석료초고압(UHP,ultra-high pressure)급열처리재체도상업살균요구적기출상대파라원즙감관품질、영양성분급이화성질적영향.시험결과표명,수착압력치(300～500 Mpa)적상승균락총수축점감소,초고압처리(400MPa,26℃,10 min)급열처리(85℃,5 min)조건하균가체상업무균;상술2충처리조건처리후파라원즙pH치、총산、총당、가용성고형물함량여대조양차이불현저(P>0.05);초고압처리양품능교호지보지체계적균균은정성:초고압처리양품여열처리양품적L~*、a~*、b~*치여대조양상비변화균현저(P<0.05),단초고압처리양품경호지보지료원유색택;초고압처리양품적환원형유생소C보류솔체94.92%,원고우열처리;감관분석통과정량묘술분석법대불동처리방식처리후적양품진행분석평정,결과표명,초고압처리양품재색、향、미등방면도접근대조양.인차,초고압기술불부구유교호적살균효과,이차최대한도지보증료파라즙적품질.
Sensory quality, nutrient components and physicochemical properties of pineapple juice were studied, based on achievement of commercial sterilization requirements by ultra-high pressure (UHP) treatment and heat treatment separately. The results showed that total number of bacteria declined with the increase of pressure (300-500 MPa) and arrived commercial asepsis at 400 MPa for 10min. Besides, the sterilization was at the same level by heat treatment (85℃ for 5 min); pH value, total acid, total sugar, soluble solid content of pineapple juice had no significant change in both UHP treatment and heat treatment (P>0.05); the system of juice was stable by UHP treatment; the color of juice by UHP was better than that of heat treatment, while the value of L~*, a~* and b~* changed significantly (P<0.05) after UHP treatment; the retention of antitype ascorbic acid appeared to be 94.92%, which was much higher than that of the heat treatment; the results of quantitative descriptive analysis (QDA) showed that the pineapple juice after UHP treatment was more closer to control sample than that under heat treatment in color, flavor and taste. It is concluded that UHP treatment can effectively inactivate the microbe and maintain the flavor and quality of pineapple juice.
