蓝莓原汁贮藏品质的变化及其货架期预测

Storage Quality Changes and the Shelf Life Prediction of Blueberry Juice

探讨了80℃杀菌8 min,105℃杀菌60 s两种蓝莓原汁产品的贮藏品质变化,采用ALST法中的Q10模型对产品的货架期进行了预测。结果表明:在蓝莓原汁货架期测试终点时,两种杀菌条件的蓝莓原汁,在4℃,27℃和37℃三个贮藏温度下均未检出微生物,说明杀菌彻底。蓝莓原汁的可溶性固形物含量和总酸度在贮藏过程中相对比较稳定,花青素含量下降速度较快,4℃贮藏有利于产品品质的保持。80℃杀菌8 min的样品在20℃和4℃条件下的货架期分别为91 d,165 d;105℃杀菌60 s的样品在20℃和4℃条件下的货架期分别为102 d,194 d。

The changes of storage quality were studied about two kinds of blueberry juice products sterilized at 80℃ for 8 min and at 105 ℃ for 60 s. The sbelf life of the products was predicted by the Q10 model of ALST method. The results showed that the two kinds of products at 4 ℃ , 27℃ and 37 ℃ were not detected microorganisms at the end of the shelf life test, which indicated that sterilization was thorough. The soluble solids contents and total acidity of blueberry juice were relatively stable during storage, the anthocyanin contents decreased faster. The storage quality at 4℃ was better. The shelf life of the sample sterilized at 80℃ for 8 rain was 91 d under the storage condition of 20℃, and its shelf life was 165 d under tbe storage condition of 4℃. The sbelf life of the sample sterilized at 105 ℃ for 60 s was 102 d under the storage condition of 20 ℃, and its shelf life was 194 d under the storage condition of 4 ℃.