超高压杀菌处理冷破碎猕猴桃果浆的条件优化及其贮藏期杀菌效果

doi:10.3864/j.issn.0578-1752.2018.07.014

摘要/Abstract

摘要： 【目的】研究‘海沃德’猕猴桃冷破碎果浆的超高压杀菌最优条件及超高压处理后果浆贮藏过程中的杀菌效果，为猕猴桃的非热加工及产品开发提供参考。【方法】采用冷破碎技术设备获得猕猴桃纯果肉果浆，以菌落总数、VC、褐变度等为评价指标，利用响应面分析建立模型，得到超高压杀菌最优工艺条件；利用微生物学方法，研究超高压处理的果浆在4℃、-20℃下贮藏期菌落总数、霉菌酵母和大肠杆菌的变化。【结果】通过单因素试验和Box-Behnken模型响应曲面分析获得超高压杀菌的最佳条件为压力497 MPa，温度27℃，保压时间24 min；在此条件下超高压处理对果浆的菌落总数、大肠杆菌、霉菌酵母杀菌率分别达到73.18%、97.46%、100.00%。超高压杀菌的冷破碎果浆于4℃、-20℃下贮藏6周、14周，在符合标准范围内菌落总数的增量较大，与贮藏第1天相比分别达到97.19%、85.98%，但菌落总数增长速度不大；而果浆中的霉菌酵母、大肠杆菌的增量相对较少，且增殖也较慢；果浆中的霉菌酵母、大肠杆菌仅分别为1.36、0.67和0.32、0.35 lg（CFU/mL)。【结论】超高压处理作为一种非热杀菌方式对热敏性的猕猴桃果浆有较好的杀菌效果。冷破碎果浆作为猕猴桃加工的中间原料在超高压处理后于-20℃下贮藏14周依然符合商业无菌要求，因此低温贮藏与超高压杀菌结合有利于冷破碎果浆的贮藏和进一步加工利用。

关键词: 猕猴桃, 果浆, 超高压杀菌, 响应曲面法, 贮藏

Abstract: 【Objective】 The optimum conditions of ultra-high pressure (UHP) sterilization for kiwi fruit pulp and the effects of sterilization during storage period after ultrahigh pressure treatment were investigated by using Hayward Kiwifruit as raw materials. This study will provide an experimental reference for the non-thermal processing of kiwi fruit and its products development. 【Method】 The kiwi fruit pulp was obtained by cold crushing technology, the response surface method (RSM) was used to establish the mathematical model of ultra-high pressure sterilization conditions for kiwi fruit pulp to obtain the optimum conditions, and the total number of colonies, Vitamin C and browning degree were used as the evaluation indexes. The changes of the total number of colonies, mold and yeast and Escherichia coli group of kiwi fruit pulp were studied with microbiological analysis methods during the storage period at temperatures of 4℃ and -20℃ after ultrahigh pressure treatment. 【Result】 The optimum sterilization conditions of UHP treatment on kiwi fruit pulp were pressure 497 MPa, temperature 27℃, holding time 24 min through the single factor test and the response surface analysis of Box-Behnken model. Under this optimal sterilization condition, the total lethality rates of total number of colonies, Escherichia coli group and mold and yeast were 73.18%, 97.46% and 100.00%, respectively, in kiwi fruit pulp after UHP treatment. Under the standard range, the increments of total number of colonies in kiwi fruit pulp was bigger, which increased significantly of 97.19% and 85.98% respectively after storage for 6 and 14 weeks at 4℃, -20℃, compared with the first day of storage, but the growth rate of total number of colonies was small. While the increments rates of Escherichia coli group, mold and yeast in kiwi fruit pulp after UHP treatment were relatively small, the content of Escherichia coli group, mold and yeast only was 1.36, 0.67 and 0.32, 0.35 lg (CFU/mL) after stored 6 and 14 weeks at 4℃, -20℃, respectively. 【Conclusion】 As a new type of non-thermal sterilization method, ultra-high pressure technology had good sterilization effects for the heat sensitivity materials of kiwi fruit pulp. The kiwi fruit pulp which was used as processing materials and sterilized by the ultra-high pressure technology could be stored 14 weeks at -20℃ still to meet the commercial aseptic requirements, so the ultra-high pressure sterilization combined with the low temperature storage will benefit the further storage, process and utilization of kiwi fruit pulp produced by cold crushing.

Key words: kiwi fruit, pulp, ultrahigh pressure sterilization, response surface method, storage

杨天歌，邓红，李涵，孟永宏，雷佳蕾，马婧，郭玉蓉. 超高压杀菌处理冷破碎猕猴桃果浆的条件优化及其贮藏期杀菌效果[J]. 中国农业科学, 2018, 51(7): 1368-1377.

YANG TianGe, DENG Hong, LI Han, MENG YongHong, LEI JiaLei, MA Jing, GUO YuRong . Optimization of Ultra-High Pressure Sterilization Conditions on the Kiwi Fruit Pulp Produced by Cold Crushing Method and Its Sterilization Effect During Storage Period[J]. Scientia Agricultura Sinica, 2018, 51(7): 1368-1377.

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