超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响

邓红,雷佳蕾,杨天歌,刘旻昊,孟永宏,郭玉蓉,薛佳

Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage

Hong DENG,JiaLei LEI,TianGe YANG,MinHao LIU,YongHong MENG,YuRong GUO,Jia XUE

Table 1 Changes on pH, TA, TSS of NFC apple juice after HTST and UHP treatment during storage period at 4℃

不同处理 Different treatment 贮藏时间（周） Storage time (week) 1 2 3 4 5 7 10 pH Control 4.01±0.3a UHP 4.01±0.2a 3.98±0.2abcd 3.99±0.1abc 4.00±0.1ab 3.95±0.2d — — HTST 4.01±0.2a 3.99±0.1abc 3.98±0.1abcd 3.99±0.1abc 3.97±0.1bcd 3.95±0.1d 3.96±0.2cd 可滴定酸度 TA Control 0.342±0.01abc UHP 0.339±0.01bc 0.338±0.01c 0.340±0.01abc 0.339±0.02bc 0.342±0.02abc — — HTST 0.341±0.02abc 0.340±0.01abc 0.341±0.01abc 0.342±0.01abc 0.343±0.01ab 0.342±0.01abc 0.344±0.01a 可溶性固形物TSS Control 11.9±0.2a UHP 12.0±0.1a 11.9±0.1a 12.0±0.1a 11.8±0.1a 11.9±0.1a — — HTST 11.9±0.1a 11.9±0.1a 11.8±0.2a 12.0±0.1a 11.9±0.1a 11.9±0.1a 12.0±0.1a