全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

超高压和热杀菌对胡萝卜汁品质的影响

DOI: 10.11858/gywlxb.2014.01.020, PP. 120-128

Keywords: 超高压,胡萝卜汁,品质,贮藏

Full-Text   Cite this paper   Add to My Lib

Abstract:

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(600MPa,5min)和热杀菌(90℃,5min)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。

References

[1]  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.
[2]  Baron A, Denes J M, Durier C. High-pressure treatment of cloudy apple juice [J]. LWT-Food Sci Tech, 2006, 39(9): 1005-1013.
[3]  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.
[4]  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)
[5]  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.
[6]  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.
[7]  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.
[8]  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.
[9]  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.
[10]  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.
[11]  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.
[12]  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)
[13]  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.
[14]  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)
[15]  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.
[16]  Chi M. Study on the stability of color during processing and storage of orange juice [D]. Chongqing: Southwest University, 2010. (in Chinese)
[17]  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.
[18]  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)
[19]  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.
[20]  Vega-Galvez 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.
[21]  Gartner 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.
[22]  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)
[23]  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.
[24]  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.
[25]  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)
[26]  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.
[27]  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)
[28]  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.
[29]  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.
[30]  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.
[31]  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.
[32]  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.
[33]  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.
[34]  Chen F S. Ultra High Pressure Processing Technology on Food [M]. Beijing: Chemical Industry Press, 2005. (in Chinese)
[35]  陈复生. 食品超高压加工技术 [M]. 北京: 化学工业出版社, 2005.
[36]  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.
[37]  Cheftel J C. Review: High-pressure, microbial inactivation and food preservation [J]. Food Sci Tech Int, 1995, 1(2/3): 75-90.
[38]  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.
[39]  Sanchez-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.
[40]  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.

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133