超高压和热杀菌对胡萝卜汁品质的影响

蒋兵; 刘凤霞; 孙恬; 胡小松; 廖小军

doi:10.11858/gywlxb.2014.01.020

超高压和热杀菌对胡萝卜汁品质的影响

doi: 10.11858/gywlxb.2014.01.020

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，中国农业大学食品科学与营养工程学院，北京 100083

基金项目: 中央高校基本科研业务费专项资金资助项目(2013QJ031)；北京市科技计划项目(D10110504660000)

详细信息

作者简介:
蒋兵(1988-), 女, 硕士研究生, 主要从事果蔬非热加工研究.E-mail:jiangbingjb09@126.com

通讯作者:
廖小军(1966-), 男, 博士, 教授, 主要从事果蔬加工及非热加工技术研究.E-mail: liaoxjun@hotmail.com

中图分类号: O521.9;TS255.3
计量
- 文章访问数: 7102
- HTML全文浏览量: 2019
- PDF下载量: 303
出版历程
- 收稿日期: 2011-12-24
- 修回日期: 2012-03-14

Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Carrot Juice

National Engineering Research Center of Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

摘要

摘要: 为探讨不同杀菌方式对胡萝卜汁品质的影响，以鲜榨胡萝卜汁为对象，研究了超高压(600 MPa，5 min)和热杀菌(90 ℃，5 min)处理前、后及其在贮藏过程(4和27 ℃)中的品质变化。结果表明：经热杀菌处理的胡萝卜汁的亮度L、红色值a、黄色值b和总色差ΔE显著上升(P < 0.05)，而超高压处理的胡萝卜汁的a值和总色差ΔE显著上升(P < 0.05)，但L值和b值却没有显著变化(P > 0.05)；贮藏过程中L、a、b值均上升，总色差ΔE下降(P < 0.05)。超高压和热杀菌处理前、后，胡萝卜汁的pH值、可溶性固形物及浊度均没有显著变化；在贮藏过程中，胡萝卜汁的pH值没有显著变化，可溶性固形物呈上升趋势，而浊度呈下降趋势。经过超高压处理后，胡萝卜汁的流变性比热杀菌处理时更接近牛顿流体，并且在贮藏过程中超高压处理的胡萝卜汁的流动特性指数n没有显著变化，而经热杀菌处理的胡萝卜汁的n值则先上升后下降。胡萝卜汁在超高压和热杀菌处理后，抗氧化性均有显著提高(P < 0.05)，而α-和β-胡萝卜素含量及颗粒分布的变化不显著(P > 0.05)，但是在贮藏过程中胡萝卜素含量逐渐下降，并且有新的颗粒产生。
- 超高压 /
- 胡萝卜汁 /
- 品质 /
- 贮藏
Abstract: The qualities changes of carrot juice treated by high hydrostatic pressure (HHP, 600 MPa, 5 min) and thermal process (95 ℃, 5 min), as well as in storage at 4 and 27 ℃, were studied.The results show that L, a, b and ΔE increase significantly (P < 0.05) after thermal process, botha value and ΔE of HHP treated sample increase significantly (P < 0.05), while forL and b value, there are no significant change (P > 0.05).In the storage period, L, a, and b increase while ΔE decreases.There are no significant changes in pH value, total soluble solid content and turbidity after HHP or thermal treatment.The total soluble solid content increases, the turbidity decreases, while pH value does not change significantly in the storage period.Carrot juice is closer to Newtonian fluid after HHP treatment, and the flow behavior indexn of thermal treated carrot juice increases first and then decreases during storage.The concentrations of α- and β-carotene do not change after treatment while decrease significantly (P < 0.05) in the storage.The antioxidant activity of carrot juice increases significantly (P < 0.05) after treatment.The PSD (particle size distribution) parameter does not change significantly (P > 0.05) after treatment, while new particle appears in carrot juice during storage.
- high hydrostatic pressure /
- carrot juice /
- quality /
- storage

HTML全文

图 1 处理前、后胡萝卜汁中α-胡萝卜素含量、β-胡萝卜素含量以及抗氧化性的变化

Figure 1. Changes of α- and β-carotene concentrations and antioxidant activity of carrot juice after treatment

下载: 全尺寸图片幻灯片

图 2 贮藏期内经处理的胡萝卜汁中α-胡萝卜素和β-胡萝卜素含量的变化

Figure 2. Changes of α- and β-carotene concentrations of carrot juice after treatment during storage

下载: 全尺寸图片幻灯片

图 3 处理前、后和贮藏20 d时胡萝卜汁流变曲线变化

Figure 3. (a) Rheological curves before and after treatment and after storage for 20 d

下载: 全尺寸图片幻灯片

图 3(b) 贮藏期内胡萝卜汁流动特性指数n值的变化

Figure 3(b). Changes of flow behavior index n during storage

下载: 全尺寸图片幻灯片

图 4 处理前、后胡萝卜汁中颗粒分布的变化

Figure 4. Changes of particle size distribution in carrot juice before and after treatment

下载: 全尺寸图片幻灯片

图 5 贮藏期中胡萝卜汁颗粒分布的变化

Figure 5. Changes of particle size distribution in carrot juice during storage

下载: 全尺寸图片幻灯片

表 1 贮藏期中胡萝卜汁品质指标的变化

Table 1. Changes of quality indexes of carrot juice during storage

Storage time /(d)	T /(℃)	Treatment method	pH value	Brix degree /(°Brix)	Color parameters				Turbidity
Storage time /(d)	T /(℃)	Treatment method	pH value	Brix degree /(°Brix)	L	a	b	ΔE	Turbidity
0		Control	4.00±0.11^a	10.0±0.1^g	40.05±0.05^h	10.81±0.04^c	20.93±0.12^b	0^k	99.9±0.2^a
0	4	HT	4.00±0.07^a	10.0±0.1^g	40.82±0.12^f	11.23±0.14^a	21.33±0.16^a	0.95±0.14ⁱ	100.0±0.1^a
	4	HHP	4.00±0.08^a	10.0±0.1^g	40.06±0.06^h	10.88±0.05^b	21.00±0.05^b	0.09±0.05^j	99.9±0.1^a
	27	HT	4.00±0.10^a	10.0±0.1^g 10.0±0.1^g	40.82±0.12^f	11.23±0.14^a	21.33±0.16^a	0.95±0.14ⁱ	100.0±0.1^a
	27	HHP	4.00±0.07^a	10.0±0.1^g	40.06±0.06^h	10.88±0.05^b	21.00±0.05^b	0.09±0.05^j	99.9±0.1^a
20	4	HT	4.05±0.14^a	10.2±0.1^f	42.22±0.22^a	10.44±0.18^d	15.29±0.23^c	6.41±0.21^h	97.3±0.2^e
	4	HHP	4.05±0.05^a	10.4±0.1^e	41.79±0.13^c	10.12±0.19^e	15.21±0.20^c	6.33±0.18^h	97.2±0.2^e
	27	HT	4.06±0.03^a	10.3±0.2^ef	42.04±1.11^ab	9.77±0.55^ef	12.78±0.39^h	8.62±0.75^d	97.3±0.2^e
	27	HHP	4.04±0.12^a	10.4±0.1^e	41.96±0.23^b	9.67±0.18^f	12.56±0.14ⁱ	8.59±0.17^d	97.2±0.2^e
50	4	HT	4.01±0.05^a	10.2±0.1^f	41.82±0.21^bc	10.09±0.23^e	13.82±0.18^de	7.57±0.20^f	98.7±0.2^b
	4	HHP	4.04±0.12^a	10.1±0.1^fg	41.68±0.45^cd	10.18±0.45^de	13.92±0.38^d	7.17±0.43^g	98.2±0.6^b
	27	HT	4.04±0.07^a	10.6±0.1^d	40.95±0.60^e	8.68±1.30^h	12.07±0.98ⁱ	9.62±0.87^b	98.5±0.3^b
	27	HHP	3.99±0.08^a	10.5±0.1^de	40.96±0.27^e	8.07±0.19^j	11.73±0.18^j	9.90±0.21^b	98.5±0.3^b
70	4	HT	3.98±0.10^a	10.4±0.1^e	41.86±0.34^bc	10.04±0.61^e	13.60±0.41^ef	7.77±0.45^f	97.8±0.1^c
	4	HHP	3.98±0.09^a	10.5±0.1^de	41.69±0.25^cd	10.33±0.26^d	13.71±0.16^e	7.26±0.23^g	97.7±0.1^cd
	27	HT	3.98±0.11^a	10.9±0.1^bc	40.96±0.43^de	7.57±1.98^jk	11.18±1.35^jk	11.00±1.24^a	97.6±0.1^d
	27	HHP	3.96±0.12^a	11.0±0.2^ab	38.31±0.37ⁱ	8.27±0.36ⁱ	11.64±0.36^j	9.71±0.36^b	97.6±0.1^d
90	4	HT	4.03±0.09^a	10.3±0.1^ef	41.48±0.21^cd	9.44±0.17^g	13.20±0.16^g	8.29±0.18^e	96.2±0.1^fg
	4	HHP	4.02±0.04^a	10.3±0.1^ef	41.05±0.55^de	9.70±0.62^ef	13.19±0.49^g	7.82±0.57^ef	96.0±0.2^gh
	27	HT	3.99±0.08^a	11.1±0.1^ab	40.78±0.34^f	7.46±1.31^jk	10.93±0.92^jk	11.24±0.98^a	96.3±0.1^f
	27	HHP	3.98±0.09^a	10.8±0.1^c	40.26±0.24^g	6.72±0.22^k	10.45±0.19^k	11.63±0.22^a	96.1±0.1^g
110	4	HT	3.98±0.08^a	10.4±0.1^e	41.38±0.30^d	9.03±0.23^h	13.08±0.19^gh	8.68±0.25^d	95.8±0.1^h
	4	HHP	3.97±0.09^a	10.4±0.1^e	41.37±0.25^d	9.94±0.49^e	13.39±0.30^f	7.62±0.32^f	95.9±0.1^h
	27	HT	3.95±0.11^a	11.0±0.1^b	41.31±0.43^d	9.46±0.54^f	12.33±0.49ⁱ	9.00±0.49^c	95.9±0.1^h
	27	HHP	3.95±0.12^a	11.2±0.1^a	40.60±0.97^f	6.74±0.93^k	10.56±0.89^k	11.57±0.93^a	95.8±0.1^h
Note:T is storage temperature; Different letters (a, b, c, d, e, f, g, h, i, j, k) in the same column indicate significant differences (P＜0.05).

下载: 导出CSV

参考文献(31)

[1]	Marx M, Schieber A, Carle R. Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented(ATBC)drinks[J]. Food Chem, 2000, 70(3): 403-408. doi: 10.1016/S0308-8146(00)00096-0
[2]	Reiter M, Stuparic M, Neidhart S, et al. The role of process technology in carrot juice cloud stability[J]. LWT-Food Sci Tech, 2003, 36(2): 165-172. http://www.sciencedirect.com/science/article/pii/S0023643802002219
[3]	Stephens T S, Saldana G, Brown H E, et al. Stabilization of carrot juice by dilute acid treatment[J]. J Food Sci, 1971, 36(1): 36-38. doi: 10.1111/j.1365-2621.1971.tb02026.x
[4]	Kim H Y, Gerber L E. Influence of processing on quality of carrot juice[J]. Korean J Food Sci Tech, 1988, 20(5): 683-690. http://www.dbpia.co.kr/Journal/ArticleDetail/1630885
[5]	Fraeye I, Knockaert G, van Buggenhouta S, et al. Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution[J]. Food Chem, 2009, 114(4): 1371-1379. doi: 10.1016/j.foodchem.2008.11.041
[6]	陈复生.食品超高压加工技术[M].北京: 化学工业出版社, 2005. Chen F S. Ultra High Pressure Processing Technology on Food[M]. Beijing: Chemical Industry Press, 2005. (in Chinese)
[7]	Oey I, van der Plancken I, van Loey A, et al. Does high pressure processing influence nutritional aspects of plant based food systems?[J]. Trends Food Sci Tech, 2008, 19(6): 300-308. doi: 10.1016/j.tifs.2007.09.002
[8]	Cheftel J C. Review: High-pressure, microbial inactivation and food preservation[J]. Food Sci Tech Int, 1995, 1(2/3): 75-90.
[9]	McInerney J K, Seccafien C A, Stewart C M, et al. Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables[J]. Innovat Food Sci Emerg Tech, 2007, 8(4): 543-548. doi: 10.1016/j.ifset.2007.04.005
[10]	Snchez-Moreno C, Plaza L, de Ancos B, et al. Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity[J]. J Sci Food Agr, 2006, 86(2): 171-179. doi: 10.1002/jsfa.2321
[11]	Indrawati, Loey V A, Hendrickx M. Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: A kinetic study[J]. Eur Food Res Technol, 2004, 219(2): 161-166.
[12]	Yen G C, Lin H T. Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice[J]. J Food Sci, 1998, 63(4): 684-687.
[13]	Baron A, Denes J M, Durier C. High-pressure treatment of cloudy apple juice[J]. LWT-Food Sci Tech, 2006, 39(9): 1005-1013. doi: 10.1016/j.lwt.2006.02.016
[14]	Ahmed J, Ramaswamy H S, Hiremath N. The effect of high pressure treatment on rheological characteristics and colour of mango pulp[J]. Int J Food Sci Tech, 2005, 40(8): 885-895. doi: 10.1111/j.1365-2621.2005.01026.x
[15]	张文佳, 张燕, 廖小军, 等.超高压对果蔬汁品质影响研究进展[J].食品与发酵工业, 2008, 34(9): 113-117. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=spyfx200809027 Zhang W J, Zhang Y, Liao X J, et al. Progress in research on qualities of fruit and vegetable juices treated by ultra-high pressure processing[J]. Food and Fermentation Industries, 2008, 34(9): 113-117. (in Chinese) http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=spyfx200809027
[16]	Heroldova M, Houska M, Vavrova H, et al. Influence of high-pressure treatment on allergenicity of rDau c1 and carrot juice demonstrated by in vitro and in vivo tests[J]. Int J High Pressure Res, 2009, 29(4): 695-704. doi: 10.1080/08957950903481176
[17]	Zyngiel W, Kolenda H. The influence of high pressure processing parameters on quality and stability of preserved carrot juices[J]. Zywnosc Nauka Technologia Jakosc, 2009, 42(3): 408-413.
[18]	Zhou L Y, Wang Y Y, Hu X S, et al. Effect of high pressure carbon dioxide on the quality of carrot juice[J]. Innovat Food Sci Emerg Tech, 2009, 10(3): 321-327. doi: 10.1016/j.ifset.2009.01.002
[19]	Hymavathi T V, Khader V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material[J]. J Food Compos Anal, 2005, 18(2/3): 181-192. http://www.sciencedirect.com/science/article/pii/S0889157504000699
[20]	Odriozola-Serrano I, Soliva-Fortuny R, Martin-Belloso O. Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice[J]. LWT-Food Sci Tech, 2009, 42(1): 93-100. http://www.cabdirect.org/abstracts/20093042407.html
[21]	Benzie I F, Strain J J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration[J]. Methods Enzymol, 1999, 299: 15-27. doi: 10.1016/S0076-6879(99)99005-5
[22]	刘凤霞, 周林燕, 曹霞敏, 等.贮藏温度对冷破碎番茄浆品质变化的影响[J].农业工程学报, 2010, 26(8): 343-349. http://www.cqvip.com/Main/Detail.aspx?id=35425882 Liu F X, Zhou L Y, Cao X M, et al. Effects of storage temperature on quality changes of cold break tomato paste during storage[J]. Transactions of the Chinese Society of Agricultural Engineering, 2010, 26(8): 343-349. (in Chinese) http://www.cqvip.com/Main/Detail.aspx?id=35425882
[23]	许文文, 曹霞敏, 刘凤霞, 等.超高压处理的草莓果肉饮料在贮藏过程中的品质变化[J].高压物理学报, 2013, 27(1): 137-146. http://www.cqvip.com/QK/96553X/201301/45079160.html Xu W W, Cao X M, Liu F X, et al. Quality changes of strawberry nectar processed by ultra high pressure during storage[J]. Chinese Journal of High Pressure Physics, 2013, 27(1): 137-146. (in Chinese) http://www.cqvip.com/QK/96553X/201301/45079160.html
[24]	迟淼.橙汁在加工贮藏过程中色泽稳定性研究[D].重庆: 西南大学, 2010. Chi M. Study on the stability of color during processing and storage of orange juice[D]. Chongqing: Southwest University, 2010. (in Chinese)
[25]	张文佳, 张燕, 宋振华, 等.超高压对树莓汁粘度、颜色及抗氧化活性的影响[J].食品工业科技, 2010, 31(6): 84-87. http://d.wanfangdata.com.cn/Periodical/spgykj201006021 Zhang W J, Zhang Y, Song Z H, et al. Effects of high pressure processing on viscosity, color, and antioxidant capacity of raspberry juice[J]. Science and Technology of Food Industry, 2010, 31(6): 84-87. (in Chinese) http://d.wanfangdata.com.cn/Periodical/spgykj201006021
[26]	Vega-Glvez A, Uribe E, Perez M, et al. Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera(Aloe barbadensis Miller)gel[J]. LWT-Food Sci Tech, 2011, 44(2): 384-391. doi: 10.1016/j.lwt.2010.08.004
[27]	Gärtner C, Stahl W, Sies H. Lycopene is more bioavailable from tomato paste than from fresh tomatoes[J]. Am J Clin Nutr, 1997, 66(1): 116-122. doi: 10.1093/ajcn/66.1.116
[28]	马善丽, 程磊晶, 马永昆, 等.超高压加工对鲜榨胡萝卜汁品质的影响[J].食品科技, 2011, 36(10): 49-52. http://www.cnki.com.cn/Article/CJFDTotal-SSPJ201110015.htm Ma S L, Cheng L J, Ma Y K, et al. The effect of high pressure processing on the qualities of fresh squeezed carrot juice[J]. Food Science and Technology, 2011, 36(10): 49-52. (in Chinese) http://www.cnki.com.cn/Article/CJFDTotal-SSPJ201110015.htm
[29]	Wolbang C M, Fitos J L, Treeby M T. The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.[J]. Innovat Food Sci Emerg Tech, 2008, 9(2): 196-200. doi: 10.1016/j.ifset.2007.08.001
[30]	刘延奇, 吴史博.超高压对食品品质的影响[J].食品研究与开发, 2008, 29(3): 137-141. http://www.cqvip.com/Main/Detail.aspx?id=27879379 Liu Y Q, Wu S B. The effects of ultra high pressure on the food quality[J]. Food Research and Development, 2008, 29(3): 137-141. (in Chinese) http://www.cqvip.com/Main/Detail.aspx?id=27879379
[31]	赵光远, 张勇, 邹青松, 等.热协同超高压加工鲜榨苹果汁贮藏过程中色泽稳定性研究[J].食品与发酵工业, 2008, 34(5): 185-189. http://d.wanfangdata.com.cn/Periodical/spyfx200805042 Zhao G Y, Zhang Y, Zou Q S, et al. Studies on the color stability of fresh apple juice during storage[J]. Food and Fermentation Industries, 2008, 34(5): 185-189. (in Chinese) http://d.wanfangdata.com.cn/Periodical/spyfx200805042