热协同超高压处理对含防褐变剂鲜榨苹果汁贮藏品质的影响

采用HPLC等分析方法研究了400MPa单独处理,50℃协同300MPa处理和50℃单独处理对含防褐变剂鲜榨苹果汁在4℃贮藏时品质的影响。研究发现:经过45d的贮藏,仅经过400MPa压力处理的和仅经过50℃处理的果汁中酚类物质含量比经过50℃协同300MPa处理的含量低,差异显著(P<0.05)。50℃协同300MPa处理还可显著降低果汁中微生物数目,同时果汁在贮藏期内的L值和a值均优于其他2种样品。50℃协同300MPa处理鲜榨苹果汁的可溶性固形物含量和pH值贮藏前后没有显著差异(P>0.05)。经过贮藏,所有样品中的总VC的保留率>95%。

Effect of High Pressure Combined Heating on the Quality of Fresh Apple Juice during the Storage

The effect of 400MPa,300MPa pressure combined 50℃ heating and only heating at 50℃ for 10 min on the quality of fresh apple juice with anti-browning reagent added during the storage at 4℃ was studied using the HPLC and other assessment methods.The content of polyphenols in juice only heated at 50℃ and juice only pressured at 400Mp for 10 min was lower significantly(P<0.05)when compared with juice being conducted with 300 MPa combined with 50℃ heating.The treatment of 300MPa pressure combined 50℃ heating could reduced the number of the microorganisms in fresh apple juice and increased the L value and decreased the a-values of the juice during the storage.The SS and pH of the juice being conducted with 300 MPa combined with 50℃ heating had no significantly change(P>0.05)during the storage of 45 days.The remaining ratio of the total VC for all the juice during storage were above 95%.