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传统哈达利耶饮料的高压加工:对质量和保质期延长的影响

Bahar Atmaca¹, Merve Demiray², Gulsun Akdemir Evrendilek²

¹Center Research Laboratory Application and Research Center, Mardin Artuklu University, 47420 Mardin, Türkiye.

Foods (Basel, Switzerland)

|August 12, 2023

概括

高水静压 (HHP) 处理显著延长了 hardaliye 的保质期,这是一种传统的葡萄残渣饮料. 在最佳的HPH条件下,可以实现显著的微生物失活,在延长的储存期内保持质量.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

哈达利耶 (Hardaliye) 是一种传统的发酵饮料,由红葡萄葡萄糖,乳酸,酸叶和子种子制成.
其短暂的保质期限制了商业可行性,需要创新的保存技术.
最近的研究重点是新的加工技术,以延长传统食品的保质期.

研究的目的:

为了研究高水位压力 (HHP) 处理对微生物无活化和延长 hardaliye 的保质期的有效性.
通过Box-Behnken实验设计来确定最佳的HHP处理参数.
评估HHP对储存期间关键质量属性和微生物稳定性的影响.

主要方法:

根据Box-Behnken设计,Hardalie样品在不同条件下 (压力,温度,时间) 经过高水静压 (HHP) 处理.
对特定的微生物进行了评估,如*Brettanomyces bruxellensis*,*Lactobacillus brevis*,总的美索菲尔有氧细菌和总的模具和酵母等微生物的微生物失活.
根据光密度和*L. brevis*无活化确定了最佳处理参数,随后进行了4°C和22°C的储存研究.

主要成果:

在HHP处理过程中,目标微生物的日志显著减少, *B. bruxellensis*的最大减少为5.38, *L. brevis*的最大减少为5.05.
最佳的HHP条件被确定为490MPa和29°C15分钟,有效地使L. brevis失活并保持光密度.
与未经处理的对照组相比,在4°C和22°C储存的HHP处理的硬眼样本的保质期分别延长了至少228天和108天,与未经处理的对照组相比.

结论:

高水静压 (HHP) 处理是一种高效的技术,可以延长 hardaliye.com的保质期.
最佳的HHP参数可以显著降低微生物负载,同时保持饮料的理想特性.
这项研究证明了HHP的潜力,提高了传统的Hardaliye生产的商业可行性.

关键词:

盒子Behnken设计设计哈达利耶饮料饮料高水静压的高水静压压力优化的优化优化优化.延长使用寿命的延长

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