超高压处理的草莓果肉饮料在贮藏过程中的品质变化

许文文 曹霞敏 刘凤霞 廖小军

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超高压处理的草莓果肉饮料在贮藏过程中的品质变化

    通讯作者: 廖小军, liaoxjun@hotmail.com

Quality Changes of Strawberry Nectar Processed by Ultra High Pressure during Storage

    Corresponding author: LIAO Xiao-Jun, liaoxjun@hotmail.com
  • 摘要: 采用超高压处理(压力600 MPa、保压时间4 min)方法,实验研究了在4 ℃下储藏7个月时草莓果肉饮料的微生物及主要品质的变化。结果表明:草莓果肉饮料在7个月贮藏期内没有细菌、霉菌或酵母检出,仅从微生物角度看,超高压处理有效地延长了货架期;贮藏过程中草莓果肉饮料中的颜色逐渐变暗,可溶性固形物、pH值、可滴定酸有波动,但变化不显著(P0.05),总酚、维生素C及花青素含量均逐渐减少,DPPH(1,1-二苯基-2-三硝基苯肼)自由基清除能力及铁离子还原能力逐渐减弱;贮藏过程中草莓果肉饮料挥发性香气成分的种类和含量均发生明显变化,其中酯类成分显著降低,芳樟醇和反式-橙花叔醇随储藏时间的延长而显著增加。
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超高压处理的草莓果肉饮料在贮藏过程中的品质变化

    通讯作者: 廖小军, liaoxjun@hotmail.com
  • 1. 中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室,北京 100083

摘要: 采用超高压处理(压力600 MPa、保压时间4 min)方法,实验研究了在4 ℃下储藏7个月时草莓果肉饮料的微生物及主要品质的变化。结果表明:草莓果肉饮料在7个月贮藏期内没有细菌、霉菌或酵母检出,仅从微生物角度看,超高压处理有效地延长了货架期;贮藏过程中草莓果肉饮料中的颜色逐渐变暗,可溶性固形物、pH值、可滴定酸有波动,但变化不显著(P0.05),总酚、维生素C及花青素含量均逐渐减少,DPPH(1,1-二苯基-2-三硝基苯肼)自由基清除能力及铁离子还原能力逐渐减弱;贮藏过程中草莓果肉饮料挥发性香气成分的种类和含量均发生明显变化,其中酯类成分显著降低,芳樟醇和反式-橙花叔醇随储藏时间的延长而显著增加。

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