超高压杀菌处理冷破碎猕猴桃果浆贮藏期的品质变化
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摘要
研究冷破碎海沃德猕猴桃果浆冷藏期品质的变化,为后续猕猴桃深加工及产品开发提供依据。采用冷破碎设备获得猕猴桃果肉果浆,超高压杀菌后分析4℃、-20℃贮藏条件下果浆的微生物、理化、营养和酶活指标的变化。结果表明,果浆在4℃贮藏6周、-20℃贮藏14周时,其大肠杆菌、霉菌酵母增殖速度慢增量较少,而菌落总数显著增大(增加97. 19%、85. 98%); 4℃、-20℃贮藏使果浆的褐变度上升显著(增加23. 53%、32. 35%),其Vc、多酚、果胶的含量均显著下降,分别降低了17. 27%、17. 81%和11. 33%、17. 36%,11. 96%、11. 96%;果浆的果胶酶活不断降低,4℃、-20℃下贮藏下降了50. 00%、63. 98%。因此,超高压非热杀菌对热敏性猕猴桃果浆有较好的灭酶杀菌作用,果浆-20℃贮藏14周保持较好品质。
The quality changes in ultra high pressure( UHP)-treated cold-crushed kiwi fruit pulp during storage were investigated. Changes in major microbiological indicators,physiochemical indicators,nutritional indicators,and index of its main enzyme activity were studied when stored at 4 ℃ for 6 weeks and at-20 ℃ for 14 weeks. The results showed that after storing at both conditions,increments of proliferation for Escherichia coli,mold,and yeast were small and slow in the pulp. After storing the UHP-treated kiwi fruit pulp at 4 ℃ for 6 weeks,its total number of colonies as well as the browning degree increased significantly by 97. 19% and 23. 53%,respectively. Its contents of Vc,polyphenols,and pectin decreased significantly by 17. 27%,17. 81% and 11. 33%,respectively. Besides,the enzyme activity of pectin decreased by 50%. On the other hand,after storing the UHP-treated kiwi fruit pulp at-20 ℃ for 14 weeks,its total number of colonies and browning degree significantly increased by 85. 98% and 32. 35%,respectively. Its Vc,polyphenols,and pectin contents reduced significantly by 17. 36%,11. 96%,and 11. 96%,respectively. Moreover,pectin activity was lowered by 63. 98%. The kiwi fruit pulp stored for 14 weeks at-20 ℃maintained good quality. Therefore,the UHP can inactive enzymes and have sterilizing effects on heat-sensitive kiwi fruit pulp,which provides the basis for refinery processing and products development of kiwi fuit.
The quality changes in ultra high pressure( UHP)-treated cold-crushed kiwi fruit pulp during storage were investigated. Changes in major microbiological indicators,physiochemical indicators,nutritional indicators,and index of its main enzyme activity were studied when stored at 4 ℃ for 6 weeks and at-20 ℃ for 14 weeks. The results showed that after storing at both conditions,increments of proliferation for Escherichia coli,mold,and yeast were small and slow in the pulp. After storing the UHP-treated kiwi fruit pulp at 4 ℃ for 6 weeks,its total number of colonies as well as the browning degree increased significantly by 97. 19% and 23. 53%,respectively. Its contents of Vc,polyphenols,and pectin decreased significantly by 17. 27%,17. 81% and 11. 33%,respectively. Besides,the enzyme activity of pectin decreased by 50%. On the other hand,after storing the UHP-treated kiwi fruit pulp at-20 ℃ for 14 weeks,its total number of colonies and browning degree significantly increased by 85. 98% and 32. 35%,respectively. Its Vc,polyphenols,and pectin contents reduced significantly by 17. 36%,11. 96%,and 11. 96%,respectively. Moreover,pectin activity was lowered by 63. 98%. The kiwi fruit pulp stored for 14 weeks at-20 ℃maintained good quality. Therefore,the UHP can inactive enzymes and have sterilizing effects on heat-sensitive kiwi fruit pulp,which provides the basis for refinery processing and products development of kiwi fuit.
引文
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[4]段爱莉,雷玉山,孙翔宇,等.猕猴桃果实贮藏期主要真菌病害的r DNA-ITS鉴定及序列分析[J].中国农业科学,2013,46(4):810-818.
[5]朱春华,龚琪,李进学,等.猕猴桃果实加工综合利用研究进展[J].保鲜与加工,2013,13(1):57-62.
[6]张美芳,何玲,张美丽,等.猕猴桃鲜果贮藏保鲜研究进展[J].食品科学,2014,35(11):343-347.
[7]BUTZ P,FERNANDEZ-GARCIA A,LINDAUER R,et al. Influence of ultra high pressure processing on fruit and vegetable products[J]. Journal of Food Engineering,2003,56:233-236.
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[9]李涵,杨天歌,向珈慧,等.冷破碎工艺对猕猴桃果浆品质的影响[J].食品工业科技,2017,38(4):259-262.
[10]PARK Y S,HAM K S,PARK Y K,et al. The effects of treatment on quality parameters of smoothie-type ‘Hayward’kiwi fruit beverages[J]. Food Control,2016,70:221-228.
[11]JAYATHUNGE K G L R,GRANT I R.,LINTON M,et al. Impact of longterm storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice[J]. Innovative Food Science&Emerging Technologies,2015,32:1-8.
[12]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.
[13]李涵.基于冷破碎技术的猕猴桃果浆加工工艺研究与产品开发[D].西安:陕西师范大学,2017.
[14]DENG H,YOU Y N,XIA Q M,et al. A crushing separation machine(CSM)for producing apple juice with low enzymatic browning[J]. Fruit Processing,2015(9-10):182-188.
[15]SBT 10201—1993.中华人民共和国行业标准猕猴桃浓缩汁[S].北京:中国标准出版社.
[16]GB 17325—2015.食品安全国家标准食品工业用浓缩(汁、浆)[S].北京:中国标准出版社.
[17]GB 29921—2013.食品安全国家标准食品中致病菌限量[S].北京:中国标准出版社.
[18]GB 47892—2010.食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社.
[19]GB 478915—2010.食品安全国家标准食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社.
[20]GB 4789. 38—2012.食品安全国家标准食品微生物学检验大肠埃希氏菌计数[S].北京:中国标准出版社.
[21]GB 478910—2010.食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].北京:中国标准出版社.
[22]GB 47894—2010.食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社.
[23]胡明.果品防褐变技术的研究[D].天津:天津科技大学,2009.
[24]罗仓学,王凌云,卢亚婷,等.超高压对猕猴桃果肉饮料理化特性及微生物的影响[J].陕西科技大学学报,2016,34(2):128-133.
[25]GB 6195—1986.中华人民共和国国家标准水果、蔬菜维生素C含量测定法(2,6-二氯靛酚滴定法)[S].北京:中国标准出版社.
[26]NY/T 2016—2011.中华人民共和国农业行业标准水果及其制品中果胶含量的测定分光光度法[S].北京:中国标准出版社.
[27]毛明.基于恒压式超高压技术的黄瓜汁杀菌与保鲜研究[D].杭州:浙江大学,2012.
[28]冀晓龙,王敏,田汉英,等.不同杀菌方式对梨枣汁贮藏过程中品质变化的影响[J].现代食品科技,2013,29(9):2 211-2 217.
[29]范晓波.超高压处理对鲜榨胡萝卜汁品质和安全性的影响[D].镇江:江苏大学,2010.
[30]王全杰,王延青. MWCNT/Ti O2复合材料的制备、表征及光催化降解植物多酚的研究[J].精细化工,2010,27(4):323-327.
[31]张海峰,白杰,刘姗姗,等.超高压对食品中酶的影响[J].农业科学研究,2008,29(1):92-96.
[32]方亮.超高压处理对猕猴桃果汁杀菌钝酶效果和品质的影响[D].无锡:江南大学,2008.
[33]周笑犁,谢国芳,王瑞,等.微波和巴氏灭菌对猕猴桃汁品质影响的比较[J].食品工业科技,2014,35(18):137-140.
[2]黄诚,周长春,李伟.猕猴桃的营养保健功能与开发利用研究[J].食品科技,2007,32(4):51-55.
[3]N?DTVEDT ? O,HANSEN A L,BJORVATN B,et al.The effects of kiwi fruit consumption in students with chronic insomnia symptoms:A randomized controlled trial[J].Sleep and Biological Rhythms,2017,15(2):159-166.
[4]段爱莉,雷玉山,孙翔宇,等.猕猴桃果实贮藏期主要真菌病害的r DNA-ITS鉴定及序列分析[J].中国农业科学,2013,46(4):810-818.
[5]朱春华,龚琪,李进学,等.猕猴桃果实加工综合利用研究进展[J].保鲜与加工,2013,13(1):57-62.
[6]张美芳,何玲,张美丽,等.猕猴桃鲜果贮藏保鲜研究进展[J].食品科学,2014,35(11):343-347.
[7]BUTZ P,FERNANDEZ-GARCIA A,LINDAUER R,et al. Influence of ultra high pressure processing on fruit and vegetable products[J]. Journal of Food Engineering,2003,56:233-236.
[8]FERNADEZ-SESTELO A,SAA R S,PEREZ-LAMELA C,et al. Overall quality properties in pressurized kiwi purée:Microbial, physicochemical, nutritive and sensory tests during refrigerated storage[J]. Innovative Food Science and Emerging Technologies,2013,20:64-72.
[9]李涵,杨天歌,向珈慧,等.冷破碎工艺对猕猴桃果浆品质的影响[J].食品工业科技,2017,38(4):259-262.
[10]PARK Y S,HAM K S,PARK Y K,et al. The effects of treatment on quality parameters of smoothie-type ‘Hayward’kiwi fruit beverages[J]. Food Control,2016,70:221-228.
[11]JAYATHUNGE K G L R,GRANT I R.,LINTON M,et al. Impact of longterm storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice[J]. Innovative Food Science&Emerging Technologies,2015,32:1-8.
[12]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.
[13]李涵.基于冷破碎技术的猕猴桃果浆加工工艺研究与产品开发[D].西安:陕西师范大学,2017.
[14]DENG H,YOU Y N,XIA Q M,et al. A crushing separation machine(CSM)for producing apple juice with low enzymatic browning[J]. Fruit Processing,2015(9-10):182-188.
[15]SBT 10201—1993.中华人民共和国行业标准猕猴桃浓缩汁[S].北京:中国标准出版社.
[16]GB 17325—2015.食品安全国家标准食品工业用浓缩(汁、浆)[S].北京:中国标准出版社.
[17]GB 29921—2013.食品安全国家标准食品中致病菌限量[S].北京:中国标准出版社.
[18]GB 47892—2010.食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社.
[19]GB 478915—2010.食品安全国家标准食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社.
[20]GB 4789. 38—2012.食品安全国家标准食品微生物学检验大肠埃希氏菌计数[S].北京:中国标准出版社.
[21]GB 478910—2010.食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].北京:中国标准出版社.
[22]GB 47894—2010.食品安全国家标准食品微生物学检验沙门氏菌检验[S].北京:中国标准出版社.
[23]胡明.果品防褐变技术的研究[D].天津:天津科技大学,2009.
[24]罗仓学,王凌云,卢亚婷,等.超高压对猕猴桃果肉饮料理化特性及微生物的影响[J].陕西科技大学学报,2016,34(2):128-133.
[25]GB 6195—1986.中华人民共和国国家标准水果、蔬菜维生素C含量测定法(2,6-二氯靛酚滴定法)[S].北京:中国标准出版社.
[26]NY/T 2016—2011.中华人民共和国农业行业标准水果及其制品中果胶含量的测定分光光度法[S].北京:中国标准出版社.
[27]毛明.基于恒压式超高压技术的黄瓜汁杀菌与保鲜研究[D].杭州:浙江大学,2012.
[28]冀晓龙,王敏,田汉英,等.不同杀菌方式对梨枣汁贮藏过程中品质变化的影响[J].现代食品科技,2013,29(9):2 211-2 217.
[29]范晓波.超高压处理对鲜榨胡萝卜汁品质和安全性的影响[D].镇江:江苏大学,2010.
[30]王全杰,王延青. MWCNT/Ti O2复合材料的制备、表征及光催化降解植物多酚的研究[J].精细化工,2010,27(4):323-327.
[31]张海峰,白杰,刘姗姗,等.超高压对食品中酶的影响[J].农业科学研究,2008,29(1):92-96.
[32]方亮.超高压处理对猕猴桃果汁杀菌钝酶效果和品质的影响[D].无锡:江南大学,2008.
[33]周笑犁,谢国芳,王瑞,等.微波和巴氏灭菌对猕猴桃汁品质影响的比较[J].食品工业科技,2014,35(18):137-140.
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