不同杀菌方式对橙汁色泽的影响不同杀菌方式对汁色泽的影响

Effects of different sterilizations on orange juice color

橙汁经过不同杀菌处理后,CIEL*、CIEb*、CIEC*、Hue升高,CIEa*、OJ值略有降低,同时类胡萝卜素、维生素C含量降低,褐变指数升高。相关性分析表明,类胡萝卜素的变化与橙汁指数OJ值呈极显著正相关。杀菌后的橙汁色泽发生明显变化,褐变指数增加。此外,煮沸杀菌对橙汁色泽的影响最大,高温高压杀菌次之,而微波杀菌对橙汁色泽的影响相对较小。

Different sterilizations of orange juice resulted in increases in CIE L,CIE b,CIE C and Hue,and slight decreases in CIE a and OJ values;meanwhile,the contents of carotenoid and VC reduced,and the browning index rose.Correlation analysis indicated that the change of carotenoid had an extremely significant positive correlation with OJ value which represented the color of orange juice.After the sterilizations,the color of orange juice changed evidently,and the browning index was increasing.Moreover,as for the effects of sterilizations on orange juice color,boiling took the first place,high temperature under high pressure was next to it,followed by microwave.