超高压杨梅复合果蔬汁的研制及贮藏品质

本文以杨梅、西瓜和茭白为混合原材料,研究了不同比例的杨梅汁、西瓜汁及茭白汁对复合果蔬汁感官指标的影响,同时以菌落总数、糖、酸和V_C含量为指标,研究4 ℃环境下超高压复合果蔬汁的贮藏品质变化。在单因素实验基础上,应用Box-Behnken响应面优化配方参数。结果表明,复合果蔬汁最优配方为杨梅汁为52.1%、西瓜汁为29.4%、茭白汁为18.5%。优化条件下模型预测感官得分为92.28分,验证试验结果(91.42±0.50,n=7)与模型预测结果接近。超高压处理能有效杀灭微生物,对糖、酸、V_C含量无显著影响。在4 ℃下贮藏12 d,超高压复合果蔬汁菌落总数上升了0.43 lg CFU/mL,V_C含量下降了2.09%,糖酸度均无显著性变化,很好地保持了复合果蔬汁的贮藏品质。

Development of Compound Bayberry Juice Treated by High Hydrostatic Pressure and Its Storage Quality

Effects of different proportion of Myrica rubra juice,watermelon juice and Zizania latifolia juice on sensory indexes of fruit and vegetable juice were studied,and the quality changes of high hydrostatic pressure(HHP)compound fruit and vegetable juice under storage temperature of 4 ℃ were determined by taking the total viable counts(TVC),sugar,acid and V_C as indexes. On the basis of single factor experiments,Box-Behnken response surface methodology was used to optimize the processing technology. Results showed that the optimum processing parameters were:Bayberry juice 52.1%,watermelon juice 29.4% and white bamboo juice 18.5%. Under the optimum condition,the sensory score of the model was 92.28 score,and the result of verification test(91.42±0.50,n=7)was close to that of the model. In addition,HHP could effectively inactivate microorganisms and had no significantly effect on the content of sugar,acid and V_C. After storage at 4 ℃ for 12 days,the TVC of HHP compound fruit and vegetable juice increased by 0.43 lg CFU/mL,its V_C contents decreased by 2.09%,and the contents of sugar/acid had no significant change. Hence,HHP could maintain the quality of compound fruit and vegetable juice during storage.