【摘要】 通过测定不同超高压处理的南瓜复合汁中的理化指标(pH、可溶性固形物、可滴定酸含量、颜色指标、抗氧化能力、悬浮稳定性和粒径大小)、营养成分(还原糖含量、总酚含量)和微生物数量(菌落总数、大肠菌群数量、酵母菌数量和霉菌数量),研究超高压处理对南瓜复合汁的杀菌效果和品质的影响。结果表明:经过400～600MPa、5～15 min的超高压处理,南瓜复合汁中未检测到菌落总数、大肠菌群、酵母菌和霉菌; pH、还原糖含量、悬浮稳定性随压力升高变化不显著(p>0.05);可溶性固形物、可滴定酸含量、抗氧化能力、总酚含量、粒径大小和黄度值经过超高压处理后显著增加(p<0.05),超高压处理能较好地保持南瓜复合汁的颜色。更多还原

【Abstract】 The mixed pumpkin juice was treated under different ultra high pressure(UHP) conditions(400-600 MPa, 5-15 min). The number of microorganisms(total bacterial count, coliform bacteria count, yeast count, and mold count), physical and chemical index(pH, soluble solids, titratable acid content, color, antioxidant capacity, suspension stability, and particle size) and nutrient contents(reducing sugar content, total phenol content) were detected and analyzed. The results showed that the total number of colonies, coliform bacteria, yeasts, and molds were not detected in the pumpkin juice after UHP treatments;p H, reducing sugar content, and suspension stability were not significantly(p>0.05) affected by UHP, either. Soluble solids,titratable acid content, antioxidant capacity, total phenol content, particle size, and yellowness value significantly(p<0.05)increased after UHP treatment. Furthermore, UHP treatment could better maintain the color of the mixed pumpkin juice.更多还原