摘要
研究不同超高压条件(压力600MPa,保压时间分别为0、2、4、6、8、10min)对草莓果肉饮料的杀菌效果及600MPa、4min超高压处理前后草莓果肉饮料理化品质的变化。结果表明:在600MPa、4min的超高压条件下,草莓果肉饮料中的细菌、霉菌和酵母可全部被杀死,并且该处理前后草莓果肉饮料中的可溶性固形物、pH值、可滴定酸、颜色、总酚含量及抗氧化性均无显著性差异(P>0.05),但VC含量损失9.2%、花青素含量损失20.6%;超高压处理后草莓果肉饮料中部分酯类成分损失,醇类物质种类及数量增加(P<0.05),但仍保持草莓原有的特征风味。
The effects of high hydrostatic pressure（HHP）（600 MPa,0-10 min） on microorganism inactivation and quality of strawberry nectar were investigated.HHP treatment for 4 min was sufficient to inactivate total aerobic bacteria,molds and yeasts in strawberry nectar without significantly influencing the total soluble solid,pH,titratable acidity,color,total phenols and antioxidant activity of strawberry nectar（P〉0.05）.However,the contents of vitamin C and anthocyanins in HHP-treated strawberry nectar were significantly decreased by 9.2% and 20.6% respectively.Moreover,the esters in strawberry nectar were significantly decreased and the alcohols increased（P〈0.05） after HHP treatment,but the aroma quality of strawberry nectar was better retained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第23期28-34,共7页
Food Science
基金
北京市科技计划项目(D10110504660000)
关键词
超高压
草莓果肉饮料
微生物安全性
品质
high hydrostatic pressure（HHP）
strawberry netar
microbiological safety
qualities
