超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响
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邓红,雷佳蕾,杨天歌,刘旻昊,孟永宏,郭玉蓉,薛佳
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Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage
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Hong DENG,JiaLei LEI,TianGe YANG,MinHao LIU,YongHong MENG,YuRong GUO,Jia XUE
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表2 超高压与高温短时杀菌处理的NFC苹果汁4℃贮藏期色值的变化
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Table 2 Changes on color of NFC apple juice after HTST or UHP treatment during storage period at 4℃
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| 不同处理
Different treatment | 贮藏时间（周）Storage time (week) | | 1 | 2 | 3 | 4 | 5 | 7 | 10 | | L* | Control | 33.26±0.05ab | | | | | | | | UHP | 33.48±0.04a | 32.66±0.03ab | 30.3±0.09c | 30.77±0.06c | 29.89±0.03c | — | — | | HTST | 31.69±0.04bc | 31.55±0.05bc | 31.70±0.15bc | 30.35±0.14c | 30.22±0.12c | 30.19±0.06c | 30.01±0.11c | | a* | Control | -1.77±0.05a | | | | | | | | UHP | -2.49±0.02ef | -2.53±0.01f | -2.44±0.04ef | -2.31±0.04cde | -2.17±0.01bc | — | — | | HTST | -2.37±0.04cdef | -2.35±0.06cdef | -2.40±0.08def | -2.32±0.08bcde | -2.28±0.01bcde | -2.19±0.03bcd | -2.08±0.12b | | b* | Control | 3.24±0.07a | | | | | | | | UHP | 2.59±0.02b | 2.65±0.02b | 2.60±0.12b | 2.55±0.02b | 2.50±0.04b | — | — | | HTST | 2.59±0.11b | 2.50±0.06b | 2.61±0.14b | 2.54±0.09b | 2.51±0.04b | 2.48±0.08b | 2.44±0.11b |
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