摘要
以芹菜、黄瓜、羽衣甘蓝等为原料制备的复合果蔬汁为研究对象,分析不同超高压处理对在4℃储藏60天的复合果蔬汁的感官品质、理化指标、酶活性、微生物及抗氧化能力等品质的影响。结果表明:在储藏60天后,经过高压处理的样品的感官品质明显优于未处理组(P<0.05),样品的pH、糖度和总酸均未发生显著变化(P>0.05)。所有样品Vc含量整体呈下降趋势,当压力大于400 MPa时,Vc含量下降不明显(P>0.05)。高压处理组的复合果蔬汁的微生物显著降低(P<0.05)、POD酶活性有明显下降(P<0.05)且抗氧化能力相对更强。因此,超高压技术有利于保持果蔬汁的品质、延长产品的货架期。
Composite vegetable juice prepared from celery,cucumber,kale,and other raw materials was the research subject.The study analyzed the effects of different ultra-high pressure(UHP)treatments on the sensory quality,physicochemical indicators,enzyme activities,microorganisms,and antioxidant capabilities of composite vegetable juices stored at 4℃for 60 days.The results revealed that after 60 days,UHP-treated juice exhibited significantly better sensory quality than the untreated group(P<0.05),with no significant changes in pH,sugar content,and total acid(P>0.05).Although vitamin C(Vc)content showed a decreasing trend in all samples,with no significant decrease in vitamin C content when the pressure exceeded 400 MPa(P>0.05).The microorganisms in the high-pressure treated group of composite vegetable juice were significantly reduced(P<0.05),with a noticeable decrease in POD enzyme activity(P<0.05)and relatively stronger antioxidant capacity.Therefore,ultra high pressure technology was beneficial for maintaining the quality of vegetable juice and extending the product shelf life.
作者
权帆
肖志剑
李游
王振磊
肖逸
杜长江
QUAN Fan;XIAO Zhijian;LI You;WANG Zhenlei;XIAO Yi;DU Changjiang(Shandong Weikexian Food Technology Co.,Ltd.,Taian 271000)
出处
《中国食品添加剂》
CAS
2024年第11期187-193,共7页
China Food Additives
关键词
超高压
复合果蔬汁
储藏期
酶活性
ultra-high pressure
composite vegetable juice
storage period
enzyme activity
