沙棘复合饮料的制备及杀菌方式对其品质的影响

Effect of preparation and sterilization method on quality of sea buckthorn compound beverage

以沙棘、蚕豆和小米为原料制备沙棘复合饮料。以感官评分为指标,在单因素试验的基础上通过响应面法优化沙棘复合饮料的制备工艺,并研究巴氏杀菌(PAS)、高温蒸汽杀菌(HTSS)、高温短时杀菌(UHT)3种杀菌方式对沙棘复合饮料品质的影响。结果表明:沙棘复合饮料最佳制备工艺条件为沙棘汁添加量50%(以蚕豆、水和小米总质量计)、豆水比1∶9(g/mL)、小米添加量1.2%(以蚕豆和水总质量计)。在此条件下,沙棘复合饮料的感官评分为88.75±0.3。杀菌试验表明,在4℃贮藏30 d后,HTSS和UHT组菌落总数显著低于PAS组(P<0.05);在贮藏0 d时,与未杀菌组相比,经PAS、HTSS、UHT处理的沙棘复合饮料的L^(*)值和b^(*)值均显著提高(P<0.05),a^(*)值显著降低(P<0.05);与PAS和HTSS组相比,经UHT处理的沙棘复合饮料的总酚含量和总黄酮含量均最高,抗氧化活性最强。

Sea buckthorn,fava bean and millet were used as raw materials to prepare sea buckthorn compound beverage.Taking the sensory score as index,the preparation process of sea buckthorn compound beverage was optimized by response surface methodology on the basis of single factor experiments,and the effects of three kinds of sterilization methods,namely pasteurization(PAS),high temperature steam sterilization(HTSS),and ultra-high temperature short time sterilization(UHT)on the quality of sea buckthorn compound beverage were studied.The results showed that the optimal process conditions for the preparation of sea buckthorn compound beverage were 50%addition of sea buckthorn juice(based on the total mass of fava beans,water and millet),ratio of bean to water 1∶9(g/mL),and 1.2%addition of millet(based on the total mass of fava beans and water).Under these conditions,the sensory score of sea buckthorn compound beverage was 88.75±0.3.The sterilization test showed that after storage at 4℃for 30 d,the total number of colonies in the HTSS and UHT groups was significantly lower than that in the PAS group(P<0.05).When stored for 0 d,compared with the unsterilized group,the L^(*)value and b^(*)value of the sea buckthorn compound beverage treated with PAS,HTSS,and UHT was significantly increased(P<0.05),and the a^(*)value was significantly reduced(P<0.05).Compared with PAS and HTSS groups,the sea buckthorn compound beverage treated with UHT had the highest total phenolics content and total flavonoids content,and the strongest antioxidant activity.