热化在瓜果汁加工中的应用:对生物活性,微生物,酶和质量属性的影响
Baldev Singh Kalsi1, Sandhya Singh1, Mohammed Shafiq Alam1
1Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
Ultrasonics sonochemistry
|September 12, 2023
概括
果汁的热声处理 (TS) 可以提高安全性和质量,而不会显著改变关键属性. 这种方法为巴氏杀菌提供了一个可行的替代方案,增强营养含量和感官特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 食品加工和保存 食品加工和保存
- 微生物学和酶学 微生物学和酶学
背景情况:
- 传统的巴氏杀菌方法可以降低果汁的质量属性.
- 确保微生物和酶安全,同时保持质量对于果汁至关重要.
- 热音 (TS) 是一种新兴技术,具有有效食品加工的潜力.
研究的目的:
- 为了研究各种热化 (TS) 条件对瓜汁安全性和质量的影响.
- 为了比较TS加工与传统巴氏杀菌.
- 优化TS参数以最大限度地使微生物无活化和质量保持.
主要方法:
- 瓜汁使用热声处理 (40 kHz, 200 W; 40, 60, 80°C; 2, 6, 10 分钟).
- 分析的质量属性包括TSS,pH,酸度,云,颜色,基,黄,抗氧化活性, Askorbic 酸,酶 (PME,POD,PPO) 和微生物数量.
- 评估了感官特性和与新鲜和巴氏消毒 (90°C/60s) 果汁的比较.
主要成果:
- TS和消毒没有显著改变pH值,总溶性固体 (TSS) 或可定位酸度.
- TS 改进了云值和颜色属性.
- TS增强了总 (10-17%),黄 (5-25%),抗氧化活性 (10.45-14.55%),以及酸的保留 (61.98-83.32%).
- 在最佳的TS条件 (80°C/10分钟) 中,可以最大限度地使pectin甲基化酶 (PME),过氧化酶 (POD) 和多氧化酶 (PPO) 失活.
- 这两种方法都将微生物数量降低到无法检测的水平,但TS提供了适度的感官改善.
结论:
- 热化 (TS) 有效地确保瓜汁的微生物和酶安全性.
- 转基因加工可以保护和增强关键的质量属性,包括营养含量和感官特性.
- TS为瓜汁生产提供了一种实用且可行的替代传统巴氏杀菌方法.
关键词:
生物活性化合物 生物活性化合物酶 是一种酶.瓜亚娃果汁是什么意思 瓜亚娃果汁是什么意思微生物无活化 微生物无活化消毒法 消毒法 消毒法热声处理 (Thermosonication) 是一种方法.更多相关视频
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