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通过酶方法开发富含果醇糖糖汁,并通过高压加工提高其微生物安全性

Tanyawat Kaewsalud¹, Jessica Michelle Liony², Sitthidat Tongdonyod³

¹Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.

Foods (Basel, Switzerland)

|October 16, 2025

概括

这项研究使用酶处理和高压加工 (HPP) 增强的安全性开发了功能性甘汁 (SJ) 与果酸寡糖化物 (FOS). 在保持SJ质量的同时,HPP有效地灭活了微生物,优于热巴氏杀菌.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
食品微生物学食品微生物学

背景情况:

甘汁 (SJ) 是一种富含糖但易受微生物破坏的受欢迎饮料.
关注健康的消费者寻求更安全,功能性的饮料,推动果汁加工的创新.
传统的巴氏杀菌方法可以降低像SJ这样的敏感饮料的质量.

研究的目的:

通过酶处理,开发一种功能性甘汁,富含果醇糖 (FOS).
通过高压加工 (HPP) 提高甘汁的微生物安全性.
与热巴氏消毒相比,评估HPP在保护甘汁质量的有效性.

主要方法:

使用Pectinex® Ultra SP-L,通过响应表面方法 (RSM) 进行优化,将糖糖酶转化为FOS.
在600MPa的高压处理 (HPP) 中,在3分钟内使微生物失活.
微生物计数 (大肠杆菌,L.无菌,酵母菌,菌,大肠杆菌) 和SJ的物理化学分析.

主要成果:

最佳的酶状况产生了显著的FOS生产 (基糖,尼糖) 和减少了糖糖.
惠普实现了大肠杆菌K12和L. innocua的>5日志减少,符合USFDA的标准.
HPP有效地减少了酵母和消除了菌和大肠杆菌,同时保留了比热巴氏杀菌更好的物理化学特性.

结论:

酶处理和HPP为生产安全,功能性的甘汁提供了一个可行的策略.
与热巴氏杀菌相比,HPP是糖汁中微生物无活化和质量保存的优越方法.
这种方法提高了甘汁的可销售性,为健康意识的消费者.

关键词:

酵素处理是一种酶处理.果糖酸盐是一种果糖酸盐.在高压加工过程中使用.甘果汁是一种糖果.

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