【摘要】 目的:对比不同杀菌方式对发酵红枣汁品质的影响。方法:红枣汁发酵前，采用低温等离子体杀菌(CPS)和脉冲强光杀菌(PLS)对发酵前后红枣汁品质的影响，以高压杀菌(SA)红枣汁为对照。结果:采用CPS处理，红枣汁发酵前后总糖、还原糖和可溶性固形物含量均显著高于另外两种杀菌方式，发酵后红枣汁的总糖、还原糖和可溶性固形物含量分别为1.7 mg/L、1.64 mg/L和12.4%;采用SA处理，红枣汁发酵前后总酚含量均为最低，发酵后红枣汁的总酚含量仅为2.19 mg/L;采用PLS处理，红枣汁发酵前后的色差值变化最小。经CPS、PLS和SA处理后的红枣汁，接种植物乳杆菌发酵48 h后，其活菌数均>6.48 lg(CFU/mL),其中，PLS处理后植物乳杆菌活菌总数最高[6.63 lg (CFU/mL)]。结论:非热杀菌处理(特别是PLS)对发酵红枣汁的品质影响较小，可作为发酵红枣汁加工中的杀菌处理技术。更多还原

【Abstract】 Objective: This study aimed to compare the effects of different sterilization on the quality of fermented jujube juice. Methods: The effects of cold plasma sterilization(CPS) and pulsed strong light sterilization(PLS) on the quality of jujube juice before and after fermentation were studied, with high pressure sterilization(SA) jujube juice as the control. Results: The contents of total sugar, reducing sugar and soluble solid in jujube juice before and after fermentation by CPS treatment were significantly higher than those of the other two sterilization methods, and the contents of total sugar, reducing sugar and soluble solid in jujube juice after fermentation were 1.7 mg/L, 1.64 mg/L and 12.4%, respectively. With SA treatment, the total phenol content of jujube juice before and after fermentation was the lowest, and the total phenol content of jujube juice after fermentation was only 2.19 mg/L. The color of jujube juice treated by PLS changed minimally before and after fermentation. The viable count of Lactobacillus plantarum in jujube juice treated by CPS, PLS and SA were more than 6.48 lg(CFU/mL) after 48 h fermentation by L. plantarum, and the viable count of L. plantarum in jujube juice was the highest 6.63 lg(CFU/mL) after PLS treatment. Conclusion: Non-thermal sterilization(especially PLS) has little effect on the quality of fermented jujube juice and could be applied in the processing of fermented jujube juice.更多还原