超高压微射流处理对火龙果汁微生物指标及理化特性的影响

Effects of ultra high-pressure microfluidization treatment on microbiological indicator and physicochemical properties of pitaya juice

中文关键词:  超高压微射流  火龙果汁  微生物指标  理化指标

英文关键词:ultra high-pressure microfluidization  pitaya juice  microbiological indicator  physicochemical indicator

中文摘要:

      目的 研究不同超高压微射流(ultra high-pressure microfluidization, UHPM)处理条件对微生物指标及理化特性的影响。方法 火龙果汁分别采用100、150和200 MPa UHPM处理1次和2次, 测定不同处理条件下火龙果汁微生物指标(菌落总数、大肠菌群和酵母菌)和理化指标(平均粒径、总酸、可溶性固形物含量、总酚和花青素含量)。结果 采用200 MPa压力处理2次, 果汁的菌落总数、大肠菌群、酵母分别为0.87 lg CFU/mL、0.301 lg CFU/mL和1.08 lg CFU/mL, 符合GB 7101—2022《食品安全国家标准 饮料》的要求, 该条件下果汁的平均粒径、总酸、可溶性固形物含量、总酚和花青素分别为189.5 nm、0.226%、0.318%、4.14 mg/g和36.16 mg/100 g。结论 UHPM能够有效杀灭火龙果汁中的微生物, 防止果汁沉淀, 保持功能成分稳定, 可实现火龙果汁微生物指标及理化特性的有效控制。

英文摘要:

      Objective To investigate the effects of different ultra high-pressure microfluidization (UHPM) treatment conditions on microbiological indicator and physicochemical properties of pitaya juice. Methods Pitaya juice was treated by UHPM with 100, 150 and 200 MPa for 1 and 2 times, respectively. The microbial indexes (total colony, coliform and yeast) and physicochemical indexes (average particle size, total acid, soluble solid content, total phenol and anthocyanins content) of pitaya juice were determined under different treatment conditions. Results Using 200 MPa pressure treatment twice, the total number of colony, coliform group and yeast were 0.87 lg CFU/mL, 0.301 lg CFU/mL and 1.08 lg CFU/mL, respectively, met the requirements of GB 7101—2022 National standard for food safety- Beverages. The average particle size, total acid, soluble solid content, total phenol and anthocyanin were 189.5 nm, 0.226%, 0.318%, 4.14 mg/g and 36.16 mg/100 g, respectively. Conclusion UHPM can effectively kill the microbes in pitaya juice, prevent fruit juice from precipitating and keep functional ingredients stable. It can effectively control the microbiological indicator and physicochemical properties of pitaya juice.