超高压和高温短时杀菌对樱桃汁品质的影响

比较了超高压(high pressure processing,HPP,550 MPa/2 min)和高温短时(high temperature short time,HTST,95 ℃/15 s)杀菌对樱桃汁中微生物、总酚、维生素C、花色苷、抗氧化能力以及感官品质的影响,并分析了4 ℃贮藏樱桃汁品质变化。结果表明:樱桃汁经过HPP和HTST杀菌后细菌总数小于100 CFU/mL、霉菌和酵母菌未检出,两者对樱桃汁均具有较好的杀菌效果;两种方式杀菌后樱桃汁中绿原酸和矢车菊素-3-芸香糖苷含量显著降低(p<0.05),HPP樱桃汁中绿原酸与矢车菊素-3-芸香糖苷保留率分别为95.4%±8.0%和77.7%±13.8%,显著高于HTST樱桃汁(p<0.05)。HPP对樱桃汁果胶、总酚、维生素C、天竺葵素-3,5二葡萄糖苷含量无影响,儿茶酚含量提高了4.6%;HTST降低了樱桃汁果胶、总酚、儿茶酚、维生素C、天竺葵素-3,5二葡萄糖苷的含量;两种果汁抗氧化能力无显著变化(p>0.05)。HPP樱桃汁在香气、滋味、颜色方面比HTST樱桃汁具有更好的感官品质。4 ℃冷藏期间,两种樱桃汁中细菌总数缓慢升高,但霉菌与酵母菌仍未检出;HPP樱桃汁中总酚、绿原酸、儿茶酚、维生素C、矢车菊素-3-芸香糖苷含量以及抗氧化能力均高于HTST樱桃汁。因此,HPP樱桃汁保持了更好的品质。

Effects of High Pressure and High Temperature Short Time Sterilization on the Quality of Cherry Juice

The effects of high pressure processing (HPP, 550 MPa/2 min) and high temperature short time (HTST, 95℃/15 s) on microbes, total phenol, vitamin C, anthocyanin, antioxidants and antioxidative capacity and sensory quality of cherry juice were compared, and the changes of quality storaging at 4℃ were analyzed. The results showed that the total number of bacteria after HPP and HTST sterilization was less than 100 CFU/mL, and the mould and yeasts were not detected. Both of them had good sterilizing effect on cherry juice. The content of chlorogenic acid and cyanidin-3-ranoside in HPP cherry juice maintained 95.4%±8.0% and 77.7%±13.8%, which was significantly higher than that of HTST cherry juice (p<0.05). HPP had no significant effect on cherry juice pectin, total phenol, vitamin C, pelargonidin-3, 5-diglucoside, and the content of catechol improved 4.6%. HTST reduced the pectin, total phenol, catechol, vitamin C, pelargonidin-3, 5-diglucoside of cherry juice. Both process did not significantly change the antioxidative capacity (p>0.05). HPP cherry juice had a better sensory quality in the aroma, taste, color than HTST cherry juice. During the storage at 4℃, the total number of bacteria in the two kinds of cherry juice increased slowly, but the mould and yeast were still not detected. Total phenol, chlorogenic acid, catechol, vitamin C, cyanidin-3-glycosides and antioxidant capacity of HPP cherry juice were higher than HTST cherry juice. Therefore, HPP cherry juice maintained a better quality.