两种杀菌方式处理后橙汁理化性质的比较及贮藏特性的研究

Study on the Physical and Chemical Properties of Orange Juice Treated with Two Kinds of Sterilization Methods and Storage Properties

研究了超高压处理和巴氏杀菌处理对橙汁理化性质和贮藏特性的影响。对比巴氏杀菌处理、超高压处理后橙汁中菌落总数在贮藏期间基本无变化,说明2种杀菌方式均能有效杀灭橙汁中的微生物,并在试验贮藏期内保持良好的微生物指标。对比巴氏杀菌处理,超高压处理能较好地保留橙汁中的维C,2种杀菌方式处理后在4℃条件贮藏4周时,超高压处理的维C保存率为85.94%,而巴氏杀菌处理的橙汁中维C仅保留49.50%;在25℃条件下贮藏4周后,超高压处理的维C含量保存率为50.31%,而巴氏杀菌的仅保存2.80%;2种杀菌方式对在4,25℃条件下贮藏后橙汁的可溶性固形物几乎没有影响,故2种杀菌处理方式对橙汁中的可溶性固形物及在贮藏过程中的影响都不大;经超高压处理和巴氏杀菌处理后的橙汁,在贮藏过程中,色泽指数(OJ)均有不同程度下降,超高压处理后的橙汁在4,25℃条件下贮藏过程中分别下降0.06和0.11,下降幅度明显小于巴氏杀菌处理的0.11和0.23。通过贮藏试验发现,2种杀菌方式处理后的橙汁均不适宜在25℃条件下贮藏,在4℃条件下能获得较好的贮藏效果。因此,超高压技术结合冷藏能得到更好的贮藏效果。

This experiment studied the effect of the physical and chemical properties and storage features of orange juice by ultra high pressure treatment and pasteurized treatment.Compared with pasteurization treatment,the total number of colonies after ultra high pressure treatment had no change in orange juice during storage,description of two kinds of sterilization methods can effectively kill the microorganisms in orange juice,and maintaining microbial index good testing in the storage period.Comparison of pasteurization,high pressure treatment can keep higher preservation rate of VC in orange juice,after two sterilization treatment,storage at 4℃for 4 weeks,after ultra high pressure treatment it preservation rate of VC was 85.94%,while pasteurized processed orange juice is only 49.50%,after 4 weeks of storage at 25℃,Ultra High Pressure processing,down to 50.31%,while the pasteurization is only 2.80%,to the soluble solids,processing of different ways of sterilization,in storage at 4℃,25℃,the soluble solids are almost no change,so that the influence of two kinds of sterilization treatments on soluble solids in orange juice is very little during storage,Ultra High Pressure processed orange juice and pasteurized processed orange juice,in the process of storage,OJ decreased in different degree;Ultra High Pressure processed orange juice at 4℃,25℃respectively decreased 0.06 and 0.11 during storage,decreased significantly less than pasteurization treatment of 0.11 and 0.23.Through storage test,two kinds of sterilization methods treated orange juice are not suitable for storage at 25℃,in the condition of 4℃can obtain better storage effect,therefore,in combination with Ultra High Pressure technology and cold storage can get better effect.