超高压和热灭菌对芒果原浆品质影响的比较

对比分析了超高压(UHP)及热处理在达到商业杀菌要求的基础上对芒果原浆感官品质、营养成分及理化性质的影响。实验结果表明,随着压力值(300～500MPa)的上升菌落总数逐渐减少,超高压处理(450MPa,28℃,20min)及热处理(85℃,10min)条件下均可达到商业无菌;上述两种处理条件处理后芒果原浆pH、可溶性固形物含量与对照样差异不显著(P0.05);超高压处理样品的L*、b*值与对照样差异显著(P0.05),a*值与对照样差异不显著(P0.05),热处理样品的L*、a*、b*值与对照样相比差异均显著(P0.05),超高压处理样品更好地保持了原有色泽;超高压处理样品的还原型VC保留率达91.18%,远高于热处理;感官分析通过定量描述分析法对不同处理方式处理后的样品进行分析评定,结果表明,超高压处理样品在色、香、味等方面都接近对照样。因此,超高压技术不仅具有较好的杀菌效果,而且最大限度地保证了芒果原浆的品质。

Comparison of effects of ultra-high pressure and heat sterilization on qualities of mango puree

Sensory quality, nutrient components and physicochemical properties of mango puree were studied, base on achievement commercial sterilization requirements by ultra-high pressure(UHP) treatment and heat treatment separately.The results showed that total number of bacteria declined with pressure(3OO～50OMPa) increasing and arrived commercial asepsis at 450MPa for 20min.Besides,the sterilization were at the same level by heat treatment (85℃ for 10min); pH value, soluble solid content of mango puree have no significant change in both UHP treatment and heat treatment(P >0.05) ;the color of mango puree by UHP was much better than heat treatment, while the value of L * and b * were changed significantly (P < 0.05) after UHP treatment, except of the value of a * ;the retention of antitype ascorbic acid was appeared to 91.18% ,which is much higher than the heat treatment. The results of QDA showed that the mango puree after UHP treatment was more close to control sample than the heat treated in color, flavor and taste.It is concluded that UHP treatment could effectively inactivate the microbe and maintain the flavor and quality of mango puree.