超高压和热杀菌的蓝莓果汁饮料贮藏期品质的变化及货架期预测模型

比较了热杀菌（80 ℃，10 min）和超高压杀菌（550 MPa，10 min）的蓝莓果汁饮料产品贮藏期（54 d）品质的变化，并且预测了蓝莓果汁饮料的货架期。结果表明:蓝莓果汁饮料的贮藏期结束时，两种杀菌条件的蓝莓果汁饮料在不同贮藏温度（4、27和37 ℃）均未检测出微生物，说明杀菌彻底。蓝莓果汁饮料的pH和可溶性固形物在贮藏期间变化不大。超高压杀菌的蓝莓果汁饮料的品质较好，贮藏结束时蓝莓果汁饮料的抗坏血酸含量和总酚含量都较高。基于蓝莓果汁饮料的感官评分的变化采用动力学模型结合Arrhenius方程建立了4~37 ℃范围内的品质劣变动力学模型及货架期预测模型，并对其预测精确度进行了评价。所建立的模型的决定系数R2均在0.95以上，货架期预测相对误差大多在10%之内。因此，所建立的模型能够快速可靠地预测蓝莓果汁饮料的剩余货架期。

Storage Quality Changes and Shelf Life Predictive Modeling of Blueberry Juice Treated by Ultra-high Pressure and Thermal Sterilization

The quality of blueberry juice after 54 days storage treated by thermal sterilization(80 ℃, 10 min) and ultra-high pressure (UHP) sterilization (550 MPa, 10 min) were compared and the shelf life were predicted. The results showed that two kinds of products stored among 4, 27 and 37 ℃ were not detected microorganism at the end of the shelf life, indicating that two sterilizations were thorough. The pH and soluble solids contents of blueberry juice had little change during the storage time. The VC contents and total phenolic contents of blueberry juice at UHP sterilization were higher than thermal sterilization at the end of storage time. Based on the change of sensory scores of blueberry juice, the quality deterioration kinetic model and shelf life predictive modeling in the range of 4~37 ℃ were established by using kinetic model and Arrhenius equation. The determination coefficients R2 of predictive modeling were higher than 0.95 and most of relative errors between the predicted and actual values were less than 10%. Therefore, the established model could quickly and reliably predict the remaining shelf life of blueberry juice.