摘要
为了探讨微波杀菌工艺对枇杷果汁贮藏期间品质的影响,以宁海白枇杷为原料加工成汁,经巴氏灭菌和微波杀菌处理后,研究4℃冷藏过程中菌落总数、总酚含量、Vc含量、DPPH·清除能力、pH、可溶性固形物(SSC)、多酚氧化酶(PPO)和过氧化物酶(POD)活性等指标的变化情况。结果表明,微波杀菌与传统巴氏杀菌相比,有相同的杀菌效果,能很好地延长果汁贮藏期;同时,微波杀菌处理的枇杷果汁总酚、Vc含量和DPPH·清除能力均显著升高,PPO和POD完全失活,而对果汁pH和SSC无显著影响。说明微波杀菌技术不仅具有较好的杀菌效果,而且能最大限度地保持枇杷果汁品质。本研究结果为微波杀菌在果汁工业的应用中提供了理论依据。
In order to explore the suitable microwave pasteurization technology for Ninghaibai loquat juice process,compared with the traditional pasteurization,the effects of microwave pasteurization on the total number of bacteria,total phenol content,Vc content,DPPH· scavenging ability,pH,soluble solids（ SSC）,polyphenol oxidase（ PPO） and peroxidase（ POD） during the cold storage at 4℃ were determined in this study. It was found that microwave pasteurization had the same bactericidal effect with conventional pasteurization,and extending shelf life of loquat juice.Compared with traditional pasteurization,the total phenol content,Vc content and DPPH· scavenging ability were increased significantly after microwave pasteurization,the different sterilization methods had no significant effect on pH and SSC,PPO and POD were completely inactivated after microwave pasteurization. It was concluded that microwave pasteurization not only has good sterilization effect but also can keep the quality of loquat juice during the storage. This results provide theory foundation to microwave pasteurization＇s application on juice industry.
出处
《核农学报》
CAS
CSCD
北大核心
2016年第7期1358-1364,共7页
Journal of Nuclear Agricultural Sciences
基金
浙江省自然科学基金项目(LR15C20002)
宁波市农业和社会发展攻关项目(2014C50084)
关键词
枇杷
果汁
微波杀菌
品质
抗氧化能力
loquat
juice
microwave pasteurization
quality
antioxidant
