刺梨果汁饮料的贮藏稳定性及其货架期预测

Storage stability and shelf-life prediction of Rosa roxburghii Tratt. juice beverage

中文关键词:  刺梨  饮料  维生素C  黄酮  货架期

英文关键词:Rosa roxburghii Tratt.  beverage  vitamin C  flavonoids  shelf-life

中文摘要:

      目的 提高刺梨果汁饮料的贮藏稳定性并评估其货架期。方法 刺梨果汁饮料经均质、微波杀菌等处理后于25℃贮藏30 d, 探究均质时间、杀菌时间和不同稳定剂(黄原胶、果胶、l-卡拉胶)对饮料理化性质的影响。根据功能成分, 动力学方程及Arrhenius方程建立刺梨果汁饮料的货架期模型并预测其货架期。结果 当均质时间为3~5 min、微波杀菌时间2~4 min, 添加0.1% l-卡拉胶时, 刺梨果汁饮料的稳定性较好; 贮藏实验显示, 相比总黄酮含量, 刺梨果汁饮料中VC含量与贮藏时间相关性更高, 且符合零级反应(r2>0.900); 刺梨果汁饮料在4、25、45 ℃的货架期分别为226、126、78 d。验证实验表明, 预测VC含量与实测VC含量之间的相对误差均低于10%。结论 适当的加工处理可提高刺梨果汁饮料的贮藏品质, 延长其保质期。Arrhenius方程适合于刺梨果汁饮料品质及货架期的评估。

英文摘要:

      Objective To enhance the storage stability of Rosa roxburghii Tratt. juice beverage, and evaluate its shelf-life. Methods The Rosa roxburghii Tratt. juice beverage was stored at 25 ℃ for 30 days after homogenization and microwave sterilization, the effects of homogenization time, sterilization time, andvarious stabilizers (xanthan gum, pectin, l-carrageenan) on the physicochemical properties of the beverage were then investigated. According to functional components, kinetic equation and Arrhenius equation, the shelf-life model of Rosa roxburghii Tratt. juice beverage was established and its shelf life was predicted. Results The stability of the beverage was better when the homogenization time was 3~5 min, microwave sterilization time was 2~4 min, and the amount of l-carrageenan added was 0.1%; storage experiments showed that, compared with the total flavonoids content, the content of VC in the beverage had a higher correlation with the storage time, which fitted with the zero-order reaction (r2>0.900); the shelf-life of the beverage at 4, 25, and 45 oC was 226, 126, 78 d, respectively. The experimental results showed that the relative errors between the predicted VC content and the measured VC content were all less than 10%. Conclusion Applying appropriate processing technology could enhance the storage stability of Rosa roxburghii Tratt. juice beverage and prolong its shelf-life. The Arrhenius equation is suitable for the evaluation of the quality and shelf-life of Rosa roxburghii Tratt. juice beverage.