超高压均质对蓝莓汁杀菌效果及品质的影响

Effect of Ultra-high Pressure Homogenization on Sterilization and Quality of Blueberry Juice

[目的]研究超高压均质技术(UHPH)对蓝莓汁杀菌效果及理化性质的影响。[方法]对蓝莓汁采用60～200 MPa的高压均质处理1～4次,测定UHPH处理对菌落总数、V_C、花青素、总酸、粒径和感官评价得分的影响。[结果]随着均质压力的增大和处理次数的增加,菌落总数减少,150 MPa处理3次或200 MPa处理1次,可达到国家食品卫生标准要求;V_C和花青素含量略有下降,粒径显著降低,总酸变化不显著,150 MPa处理1次的感官评价得分最好。[结论]该研究为UHPH应用于蓝莓汁加工提供了理论依据。

[Objective]To study the effect of ultra-high pressure homogenization (UHPH) on sterilization and quality of blueberry juice.[Method]Blueberry juice was homogenized under pressures ranging from 60 to 200 MPa for 1-4 times and its total number of colonies,vitamin C content, anthocyanin content, particle size and sensory evaluation score were examined.[Result]With the increases of pressure and the treatment times, the total number of colonies was decreased. After the juice was homogenized at 150 MPa for 3 times or 200 MPa for 1 times, it can meet national food hygiene standards.Also, with the the increases of pressure and the treatment times,vitamin C content, anthocyanin content decreased, particle size had significant reduction, but no significant change in total acid. When juice was homogenized at 150 MPa for 1 times, juice had best sensory evaluation score.[Conclusion]This study provides a theoretical basis for process of blueberry juice by UHPH.