高静压加工对山竹汁微生物及品质的影响

Effects of high hydrostatic pressure on microbiological properties and quality attributes of Mangosteen juice

利用高静压(high hydrostatic pressure,HHP)技术对山竹果汁中的微生物和果汁品质进行研究。结果表明:经400 MPa,10 min和500 MPa,5 min的HHP处理后,山竹汁中的自然菌群全部被杀灭,而山竹汁的颜色、糖度、酸度等理化指标,以及其中的VC、总酚含量和抗氧化活性等营养品质,未发生显著的变化(P>0.05)。

Taking the mangosteen as raw material, high hydrostatic pressure （HHP） was used to study microbiological properties and quality attributes of mangosteen juice. The results showed that with 400 MPa, 10 min and 500 MPa, 5 rain by HHP, a completed sterilization effect was exhibited on mangosteen juice, also, no significant changes were observed on physic-chemical indexes （including color, brix, and acid value） and nutritional quality attributes （ Vc, total phenols content and antioxidant activity） （P 〉 0.05）. Therefore, HHP was suitable for processing thermo- sensitive foods owing to its ability to keep the original texture, nutrition, color and flavor better.