超高压和热杀菌对草莓浊汁及清汁品质的影响

曹霞敏; 毕秀芳; 李仁杰; 董鹏; 胡小松; 廖小军

doi:10.11858/gywlxb.2014.05.019

超高压和热杀菌对草莓浊汁及清汁品质的影响

doi: 10.11858/gywlxb.2014.05.019

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: 国家科技支撑计划(2012BAD31B05)；国家高技术研究发展计划(SQ2010AA1000692003)

详细信息

作者简介:
曹霞敏(1986—), 女，博士研究生，主要从事果蔬非热加工研究.E-mail:caoxiamin@163.com

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

中图分类号: O521.9;TS255.3
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出版历程
- 收稿日期: 2013-12-20
- 修回日期: 2014-03-26

Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Cloudy and Clear Strawberry Juice

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

摘要

摘要: 研究超高压(常温下，550 MPa，处理5 min)、热处理(中心温度90 ℃，处理1 min)及高温短时杀菌(110 ℃，处理8.6 s)对草莓浊汁和清汁品质的影响。结果表明：(1)经超高压处理后，草莓浊汁的黏度、果胶含量和浊度无显著变化，悬浮稳定性显著增加；而热处理和高温短时杀菌处理后，浊汁的黏度和果胶含量显著减小，浊度增大，悬浮稳定性降低，但高温短时杀菌组好于热处理组；(2)草莓浊汁和清汁经超高压处理后Vc分别损失11.09%和13.59%，而热烫结合超高压处理后分别损失7.75%和10.73%；热处理和高温短时杀菌组浊汁和清汁中Vc的损失率高于超高压组，分别为28.86%~38.89%和20.38%~29.02%；(3)超高压处理对草莓浊汁和清汁的单体花色苷、聚合色度及总酚含量、DPPH和FRAP抗氧化活性没有显著影响；热处理和高温短时杀菌处理后草莓浊汁中的花色苷总量分别损失了3.89%~4.63%和7.46%~8.02%，而清汁中分别损失了5.97%~6.02%和8.09%~9.20%；聚合色度和聚合色度百分比增加，总酚含量无显著变化，抗氧化活性显著降低；(4)超高压处理对草莓浊汁和清汁的亮度L^*、红值a^*、黄值b^*、彩度C^*及色调角h_ab均没有显著影响；而热处理和高温短时杀菌处理使L^*值和a^*值均显著减小。
- 超高压 /
- 草莓 /
- 浊汁 /
- 清汁 /
- 品质
Abstract: Effects of high hydrostatic pressure (550 MPa/5 min/ambient temperature), thermal process (90 ℃/1 min) and high temperature with short time (110 ℃/8.6 s) treatment on the quality of cloudy and clear strawberry juice were investigated.The viscosity, pectin, cloud and cloudy stability of cloudy juice showed no significant change after HHP treatment, while those of TP and HTST juice significantly decreased.Ascorbic acid in HHP cloudy and clear juice reduced by 11.09% and 13.59%, and it decresaed by 7.75% and 10.73% in juices treated by HHP combined with blanching.The loss rates of ascorbic acid in TP and HTST-treated cloudy and clear juice are higher, which are 28.86%-38.89% and 20.38%-29.02%, respectivity.Monomeric and polymeric anthocyanins, total phenols, DPPH and FRAP in HHP cloudy and clear juice well retain.The monomeric anthocyanins and antioxidant activity of juices treated by TP and HTST significantly decrease, while the PC and PPC significantly increase, and total phenols do not change.The color parameters includingL^*, a^*, b^*, C^*and h_ab exhibite no significant change, and the L^* and a^* values of TP and HTST juices significantly decrease.
- high hydrostatic pressure /
- strawberry /
- cloudy juice /
- clear juice /
- quality

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图 1 超高压和热杀菌对草莓浊汁流变特性的影响

(a) Un-blanched (b) Blanched

Figure 1. Effect of HHP, TP and HTST on viscosity of cloudy strawberry juice

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图 2 超高压和热杀菌对草莓浊汁中果胶含量的影响

Figure 2. Effect of HHP, TP and HTST on pectin of cloudy strawberry juice

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图 3 超高压和热杀菌对草莓浊汁浊度的影响

Figure 3. Effect of HHP, TP and HTST on cloud of cloudy strawberry juice

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图 4 超高压和热杀菌对草莓浊汁悬浮稳定性的影响

Figure 4. Effect of HHP, TP and HTST on cloudy stability of cloudy strawberry juice

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表 1 超高压和热杀菌对草莓浊汁抗氧化物质及活性的影响

Table 1. Effect of HHP, TP and HTST on antioxidative compounds and antioxidant capacity of cloudy strawberry juice

Processing method	Ascorbic acid /(mg/100 g)	Total phenols	Monomeric anthocyanins/(mg/100 g)				Antioxidant capacity		Polymeric anthocyanins
Processing method	Ascorbic acid /(mg/100 g)	Total phenols	Cy-3-glu	Pg-3-glu	Pg-3-rut	Total	DPPH	FRAP	ψ_CD	ψ_PC	ψ_PPC/(%)
CK (Un-blanched)	9.91±0.54^a	126.26±3.55^a	0.98±0.04^a	7.57±0.34^a	1.17±0.06^a	9.72±0.62^a	72.66±3.28^a	35.52±1.62^a	1.28±0.02^b	0.15±0.04^b	11.92±0.40^b
HHP(Un-blanched)	8.81±0.39^b	127.77±1.07^a	0.98±0.05^a	7.65±0.41^a	1.13±0.03^a	9.76±0.43^a	72.84±2.02^a	35.36±2.67^a	1.27±0.03^b	0.15±0.02^b	11.98±0.47^b
TP (Un-blanched)	7.05±0.24^d	127.39±3.25^a	0.96±0.03^a	7.27±0.31^a	1.04±0.05^a	9.27±0.31^b	67.94±4.13^b	33.76±1.09^b	1.40±0.01^a	0.19±0.01^a	13.73±0.59^a
HTST (Un-blanched)	7.89±0.23^c	121.69±1.11^a	0.93±0.04^a	6.98±0.30^b	1.02±0.01^a	8.94±0.34^b	66.55±5.32^b	32.09±0.92^b	1.37±0.01^a	0.20±0.01^a	14.18±0.48^a
CK (Blanched)	9.03±0.51^a	134.33±4.53^a	0.93±0.07^a	7.23±0.22^a	1.09±0.02^a	9.25±0.40^a	72.77±3.76^a	36.99±1.39^a	1.36±0.01^a	0.16±0.01^b	11.91±0.31^b
HHP (Blanched)	8.13±0.54^b	133.48±2.61^a	0.94±0.03^a	7.25±0.48^a	1.10±0.03^a	9.29±0.21^a	73.38±1.99^a	37.13±1.54^a	1.36±0.02^a	0.16±0.01^b	11.94±0.52^b
TP (Blanched)	6.03±0.39^d	130.64±2.47^a	0.92±0.05^a	7.18±0.17^a	1.08±0.04^a	8.89±0.18^a	65.95±1.19^b	33.99±0.97^b	1.38±0.01^a	0.18±0.01^a	13.30±0.39^a
HTST (Blanched)	6.98±0.38^c	126.70±1.94^b	0.91±0.03^a	7.02±0.29^a	1.06±0.03^a	8.56±0.25^a	64.21±1.06^b	33.08±1.21^b	1.39±0.02^a	0.19±0.02^a	14.08±0.44^a
Note:(1) Total phenols (Equal to mg gallic acid/100 mL), DPPH (Equal to mg Vc/100 mL), FRAP (Equal to mg Vc/100 mL). (2) Different letters (a, b, c) in the same column indicate significant differences (P＜0.05).

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表 2 超高压和热杀菌对草莓清汁抗氧化物质及活性的影响

Table 2. Effect of HHP, TP and HTST on antioxidative compounds and antioxidant capacity of clear strawberry juice

Processing method	Ascorbic acid /(mg/100 g)	Total phenols	Monomeric anthocyanins/(mg/100 g)				Antioxidant capacity		Polymeric anthocyanin
Processing method	Ascorbic acid /(mg/100 g)	Total phenols	Cy-3-glu	Pg-3-glu	Pg-3-rut	Total	DPPH	FRAP	ψ_CD	ψ_PC	ψ_PPC/(%)
CK(Un-blanchcd)	9.20±0.41^a	107.46±2.37^a	0.92±0.03^a	6.52±0.21^a	0.82±0.02^a	8.26±0.29^a	65.98±3.76^a	27.63±1.29^a	0.85±0.01^b	0.02±0.007^a	2.59±0.08^b
HHP(Un-blanchcd)	7.95±0.26^b	106.48±2.61^a	0.92±0.04^a	6.37±0.18^a	0.80±0.01^a	8.09±0.39^a	65.32±2.75^a	26.98±0.53^a	0.85±0.01^b	0.02±0.006^a	2.65±0.09^b
TP(Un-blanchcd)	6.04±0.20^d	94.57±2.77^b	0.91±0.06^a	6.08±0.26^b	0.79±0.02^a	7.79±0.12^b	60.14±1.19^b	24.77±0.88^b	0.88±0.09^b	0.03±0.005^a	2.93±0.09^a
HTST(Un-blanchcd)	6.53±0.36^c	88.51±2.82^c	0.85±0.02^a	5.87±0.22^b	0.78±0.02^a	7.50±0.19^b	57.51±0.88^b	23.98±1.21^b	0.93±0.05^a	0.03±0.003^a	3.01±0.12^a
CK(Blanched)	8.95±0.59^a	112.59±3.33^a	0.87±0.04^a	5.89±0.15^a	0.79±0.03^a	7.54±0.18^a	66.92±2.16^a	27.98±0.86^a	0.95±0.01^a	0.02±0.003^a	2.48±0.07^b
HHP(Blanched)	7.99±0.61^b	113.04±1.16^a	0.86±0.03^a	5.85±0.26^a	0.80±0.02^a	7.50±0.33^a	67.58±4.53^a	28.05±1.76^a	0.95±0.01^a	0.02±0.005^a	2.57±0.13^b
TP(Blanched)	5.47±0.20^d	103.55±2.28^b	0.78±0.05^a	5.73±0.33^a	0.78±0.04^a	7.09±0.28^a	63.07±1.77^a	26.08±1.15^b	0.93±0.01^a	0.03±0.003^a	2.82±0.11^a
HTST(Blanched)	6.50±0.28^c	101.74±2.11^b	0.77±0.05^a	5.62±0.28^a	0.75±0.05^a	6.93±0.23^b	61.57±2.53^b	25.89±1.56^b	0.90±0.01^a	0.03±0.002^a	3.03±0.16^a
Note:(1) Total phenols (Equal to mg gallic acid/100 mL), DPPH (Equal to mg Vc/100 mL), FRAP (Equal to mg Vc/100 mL). (2) Different letters (a, b, c) in the same column indicate significant differences (P＜0.05).

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表 3 超高压和热杀菌对草莓浊汁和清汁颜色的影响

Table 3. Effect of HHP, TP and HTST on color of cloudy and clear strawberry juice

Strawberry juice	Processing method	L^*	a^*	b^*	C^*	h_ab	ΔE
Cloudy juice	CK (Un-blanched)	28.94±1.26^a	40.32±1.31^a	45.48±1.49^a	60.77±2.65^a	0.85±0.04^a	-
	HHP (Un-blanched)	29.3±0.54^a	40.25±1.75^a	44.29±1.30^a	59.85±1.87^a	0.83±0.03^a	1.20
	TP (Un-blanched)	27.64±0.99^b	38.02±1.02^b	45.71±2.72^a	59.85±1.87^a	0.88±0.04^b	2.65
	HTST (Un-blanched)	27.59±0.91^b	36.56±1.30^c	44.92±1.90^a	57.92±3.76^b	0.89±0.02^b	4.03
	CK (Blanched)	26.48±1.02^a	40.11±1.56^a	46.98±1.87^a	61.77±4.01^a	0.89±0.02^b	-
	HHP (Blanched)	27.29±0.88^a	40.34±1.68^a	45.86±1.56^a	61.08±2.59^a	0.85±0.04^a	1.40
	TP (Blanched)	24.71±0.81^b	38.17±0.78^b	45.65±1.36^a	59.51±3.42^a	0.87±0.03^a	2.94
	HTST (Blanched)	22.85±0.70^c	35.21±0.65^c	42.61±2.17^b	55.92±4.27^b	0.87±0.03^a	6.89
Clear juice	CK (Un-blanched)	72.42±2.61^a	46.99±1.17^a	45.12±1.47^a	65.15±3.24^a	0.77±0.03^a	-
	HHP (Un-blanched)	72.84±3.02^a	45.64±1.61^a	45.79±1.83^a	64.65±2.91^a	0.79±0.02^a	1.56
	TP (Un-blanched)	71.1±1.54^a	45.55±1.37^a	46.24±1.70^a	64.91±1.96^a	0.79±0.02^a	2.25
	HTST (Un-blanched)	68.86±3.90^b	44.95±1.47^b	46.1±1.33^a	64.39±3.05^a	0.80±0.02^b	3.41
	CK (Blanched)	70.33±2.52^a	49.46±1.81^a	49.77±2.19^a	70.17±2.59^a	0.79±0.02^a	-
	HHP (Blanched)	71.20±2.15^a	49.31±1.63^a	49.21±1.60^a	69.66±2.73^a	0.78±0.03^a	1.04
	TP (Blanched)	68.78±3.14^b	47.12±1.97^a	49.18±1.47^a	68.11±3.92^a	0.81±0.02^a	2.86
	HTST (Blanched)	68.91±3.77^b	46.78±1.02^b	48.89±1.06^a	67.67±2.74^b	0.81±0.02^a	3.15

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