超高压静态杀菌处理对桑果汁品质的影响初探

Effect of Static Ultra-high-pressure Sterilization on Quality of Mulberry Juice

利用冷等静压机对桑果原汁进行加压处理,初步探讨超高压杀菌技术对桑果汁的杀菌效果及对其品质的影响。结果表明,在200 Mpa,20 min条件下即可达到桑果汁商业无菌的要求。进一步研究表明,随着压力上升,POD相对酶活、还原糖、蛋白质、Vc、总黄酮、总多糖、总氨基酸、总酸均随之下降,在最高处理时(700 Mpa,5 min)分别下降了69.5%、21.63%、63.56%、25.00%、32.65%、32.14%、53.49%、20.43%,可溶性固形物增加了28.39%。超高压处理对桑果汁有较好的杀菌效果,能一定程度地钝化POD酶,同时能较好地保存桑果汁中的天然营养成分,是一种很有前景的冷杀菌技术。

Ultra-high-pressure isostatic equipment was ultilized to study the effect of ultra-high-pressure treatment on sterilization and quanality of mulberry juice.The results indicated the requirements of commercial sterilization of mulberry juice was met on 200Mpa,20min conditions.The further study indicated that relative enzyme activity of POD,reduced sugar, protein,Vc,flavonoids,polysaccharide,amino acids and total acids were reduced with the rise of pressure relatively by 69.5 %,21.63 %,63.56 %,25.00 %,32.65 %,32.14 %,53.49 %, 20.43 %,and the soluble solids content rose by 28.39 % on the highest treatment（700 Mpa,5 min） condition.The ultra-high-pressure treatment had good effect of sterilization and inactivating enzyme activity of POD on mulberry juice,and could well preserve its natural nutrience.The ultra-high-pressure was a promising cold technology for sterilization on the deep process of mulberry.