超高压处理对复合苹果泥微生物和品质的影响

本研究以苹果、猕猴桃、胡萝卜为原料制备复合苹果泥,对不同配比的样品进行感官评价以确定最佳配比,并研究超高压(High Hydrostatic Pressure,HHP)处理参数(处理压力、保压时间)对样品微生物和品质的影响。通过感官评定确定苹果:猕猴桃:胡萝卜最佳配比为6:2:1,通过筛选确定超高压杀菌参数为400 MPa/2 min和500 MPa/2 min。结果表明,HHP样品的可溶性固形物、膳食纤维、总类胡萝卜素和β-胡萝卜素含量与热处理之间没有显著性差异(P>0.05);HHP样品具有更好的色泽和更高的抗坏血酸含量及抗氧化能力,其中抗坏血酸含量在0.75~0.83 mg/100 g,而热处理仅为0.55 mg/100 g;同时HHP样品黏度更高,表面积平均粒径更小。超高压处理对样品中多酚氧化酶(Polyphenol Oxidase,PPO)和果胶甲酯酶(Pectin Methylesterase,PME)的钝化能力比热处理弱,残存酶活分别为56.70%~65.54%和82.08%~86.91%,而热处理则为38.04%和81.89%。因此超高压处理能够更好地保证复合苹果泥的理化特性和营养品质,但对酶活的钝化能力不强。

Effects of High Hydrostatic Pressure Treatment on Microbe and Quality of Mixed Apple Puree

In this study,apple,kiwi and carrot were used as raw materials to prepare apple puree. Sensory evaluation was carried out on different proportions of samples to determine the best ratio,the effects of high hydrostatic pressure(HHP)processing parameters(treatment pressure,holding time)on sample biology and quality were studied.According to sensory evaluation,the optimal ratio of apple:kiwi:carrot was 6:2:1,and the high hydrostatic pressure sterilization parameters were determined by screening as 400 MPa/2 min and 500 MPa/2 min. According to the results,there was no significant difference in soluble solids,dietary fiber,total carotenoids and β-carotene content between the HHP samples and heat treatment samples(P>0.05). The color of the HHP samples were better and the HHP samples had higher ascorbic acid content and antioxidant capacity.The ascorbic acid content was between 0.75 and 0.83 mg/100 g,while the heat treatment samples were only 0.55 mg/100 g. At the same time,the HHP samples' viscosity were higher and average surface area were smaller. The high hydrostatic pressure treatment samples had weaker passivation ability to polyphenol oxidase(PPO)and pectin methylesterase(PME)than heat treatment.Residual enzyme activity of the HHP samples were 56.70%~65.54% and 82.08%~86.91%,the heat treatment samples were 38.04% and 81.89%.Therefore,the high hydrostatic pressure treatment can better ensure the physical and chemical characteristics and nutritional quality of mixed apple puree,but the ability to passivate enzymes is not strong.