不同处理方式对纯菠萝汁品质的影响研究

Effects of Different Treatments on Quality of Pure Pineapple Juice

以纯天然菠萝汁为主要研究对象,探讨高压、加热、冷冻等处理方式对菠萝汁感官指标以及保藏特性的影响。结果表明:高压、冷冻和加热对纯天然菠萝汁的色泽和外观无显著影响;经过冷冻处理和加热处理的样品在滋味、香味和总体评分几个方面均与未经任何处理的样品无显著差异,而经高压处理的样品则有显著差异。加热和高压处理都能非常有效地降低菠萝汁中的活菌数,冷冻处理在刚开始对菠萝汁中的活菌数没有太大的影响,经过为期7d的存放,菌落总数有较大程度的降低。冷冻对于纯菠萝汁的品质和贮藏都有相对积极的影响,是较为合适的加工方式。

High pressure processing, heat processing and freezing processing were adopted to treat pure pineapple juice respectively, and their effects on the sensory qualities and preservation properties of the pure pineapple were investigated. The results showed that high pressure processing, heat processing and freezing processing have no significant effects on the color and appearance of the pure pineapple juice; There are no significant differences on flavor, taste and overall score between the pure pineapple juice processed by heat processing or freezing processing, and the untreated pure pineapple juice. Significant differences on flavor, taste and overall score of the pure pineapple juice processed by high pressure processing are tasted out compared with the untreated pure pineapples juice. Both heat processing and high pressure processing can lower down the viable count significantly, and freezing processing can lower down the viable count after the storage of 7 days at -18℃, but has no obvious effect on the viable count at the beginjing. So freezing processing is more suitable for processing pure pineapples juice.