不同玉米品种及超高压灭菌工艺对玉米汁营养与功能活性的影响研究

Study on the effects of different varieties of Zea mays L. and ultra-high-pressure sterilization process on the nutrition and functional activity of Zea mays L. juice

中文关键词:  玉米  超高压灭菌  玉米汁  功能活性  

英文关键词:Zea mays L.  ultra-high-pressure sterilization  Zea mays L. juice  functional activity

中文摘要:

      目的 探讨不同玉米品种在功能性饮料加工中的适用性, 分析其物理和化学特性对加工效率和产品功能性指标的影响。同时, 研究对比传统水热灭菌与超高压灭菌技术对玉米汁功能性成分和感官品质的保留效果。方法 选取4种玉米品种, 包括3种甜玉米和1种糯玉米, 测定其出汁率、糖度、蛋白质、维生素C、总酚、膳食纤维等关键指标。针对榨取的玉米汁样品, 采用水热灭菌和超高压灭菌技术进行灭菌处理, 并通过微生物检测、感官评定及营养指标分析比较灭菌工艺对玉米汁品质的影响。结果 不同玉米品种在营养和功能性指标上表现出显著差异, 其中“雪甜7401”在出汁率、糖度及膳食纤维含量上具备显著优势, 被选为最佳原料。相比水热灭菌, 超高压灭菌能够更好地保留玉米汁中的可溶性膳食纤维, 同时避免了沉淀物的增加和感官品质的降低。超高压灭菌15 min的处理条件在保证微生物安全性的同时, 最大限度地保留了饮料的功能性和感官特性。结论 “雪甜7401”甜玉米是开发高品质玉米功能性饮料的理想原料, 而超高压灭菌技术因其低温、非热力的特点, 在最大程度保留功能性成分的同时优化感官特性, 优于传统水热灭菌工艺。本研究为玉米功能性饮料的原料选择和加工工艺优化提供了科学参考, 有助于提升其市场竞争力和消费认可度。

英文摘要:

      Objective To explore the applicability of different Zea mays L. varieties in the processing of functional beverages and analyze the impact of their physical and chemical properties on processing efficiency and product functional indicators, meanwhile, study and compare the retention effects of traditional hydrothermal sterilization and ultra-high-pressure sterilization techniques on the functional components and sensory quality of Zea mays L. juice. Methods The 4 kinds of Zea mays L. varieties, including 3 kinds of sweet Zea mays L. varieties and 1 kind of waxy Zea mays L. variety, were selected for evaluation. Key parameters such as juice yield, sugar content, protein, vitamin C, total phenols and dietary fiber were measured. Zea mays L. juice samples were subjected to sterilization treatments using water-heat sterilization and ultra-high-pressure sterilization. The effects of these treatments on microbial safety, sensory evaluation, and nutritional indicators were compared. Results Significant differences in nutritional and functional indicators were observed among the Zea mays L. varieties. The “Xuetian 7401” sweet Zea mays L. variety demonstrated remarkable advantages in juice yield, sugar content, and dietary fiber content, making it the optimal raw material. Compared to water-heat sterilization, ultra-high-pressure sterilization more effectively preserved soluble dietary fiber while minimizing sedimentation and sensory quality deterioration. A 15-minute ultra-high-pressure sterilization treatment ensured microbial safety while maximizing the retention of functional and sensory properties of the beverage. Conclusion The “Xuetian 7401” sweet Zea mays L. is an ideal raw material for developing high-quality functional Zea mays L. beverages. Ultra-high-pressure sterilization, with its low-temperature and non-thermal characteristics, is superior to traditional water-heat sterilization in preserving functional components and optimizing sensory attributes. This study provides a scientific reference for the selection of raw materials and process optimization for functional Zea mays L. beverages, contributing to enhanced market competitiveness and consumer acceptance.