基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价

1. 18新利直播食品与生物工程学院, 河南郑州 450001;
2. 海南科技职业大学临床医药学院, 海南海口 571137;
3. 河南省计量标准和产品质量检验检测中心, 河南郑州 450000

作者简介:王小媛(1986-),女,河南省郑州市人,18新利直播副教授,博士,主要研究方向为果蔬加工及安全控制。E-mail:wang459381@163.com;

基金项目:河南省科技攻关项目(212102110345)
海南省重点研发计划项目(ZDYF2021XDNY143)
中图分类号:TS201.1

Storage stability evaluation ofEucommia ulmoidesseed oil-apple juice compound beverage based on different sterilization methods

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. College of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou 571137, China;
3. Henan Provincial Metrological Standards and Product Quality Inspection and Testing Center, Zhengzhou 450000, China
Received Date:2023-08-28
Accepted Date:2023-10-10

CLC number:TS201.1

摘要:分别采用热处理和低温等离子体处理对杜仲籽油-苹果汁复合饮料进行杀菌,在20 ℃、30 ℃和40 ℃贮藏温度下,定期测定两种杀菌方式复合饮料的感官评分、菌落总数、理化性质、抗氧化能力、粒径等品质指标,研究复合饮料在贮藏期间的品质变化,并以感官评分为指标对比分析化学反应动力学模型和 Q ₁₀模型对复合饮料货架期的预测效果。结果表明:两种杀菌方式复合饮料的菌落总数均未检出,但其品质均有不同程度的降低,其中低温等离子体处理复合饮料的劣变速度低于热处理复合饮料,且表现出更高的稳定性;化学反应动力学模型能提供更稳定的预测精度,利用此模型预测4 ℃贮藏温度下,热处理和低温等离子体处理复合饮料的货架期分别为137.52 d和191.57 d。低温等离子体处理更有利于保持杜仲籽油-苹果汁复合饮料的感官品质和营养价值,并使其获得更长的货架期。
- 杜仲籽油/
- 苹果汁/
- 复合饮料/
- 贮藏稳定性/
- 货架期预测模型
Abstract:Heat treatment and low temperature plasma treatment were used to sterilize the of Eucommia ulmoidesseed oil-apple juice compound beverage. The sensory quality, microorganism, physicochemical properties, antioxidant capacity, particle size, etc of the E.ulmoidesseed oil-apple juice compound beverage were measured during the storage at 20 ℃, 30 ℃ and 40 ℃, and the quality changes of compound beverage treated with two sterilization methods during storage was studied. With sensory quality as an indicator, the predictive effects of chemical reaction kinetics and Q ₁₀model on the shelf-life of compound beverage were compared. The results showed that no microorganism in the compound beverage treated by the two methods was found, but the quality of compound beverage showed a downward trend. Low temperature plasma could slow down the decline rate, and made the samples keep higher stability. The chemical reaction kinetics model could provide more stable prediction accuracy. The shelf-life of samples treated by heat and low temperature plasma treatment at 4 ℃ and predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d, respectively. Low temperature plasma treatment was more conducive to maintaining the sensory quality and nutritional value of E.ulmoidesseed oil-apple juice compound beverages, and obtaining a longer shelf-life.
- Eucommia ulmoidesseed oil/
- apple juice/
- compound beverage/
- storage stability/
- shelf-life predicting model
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沈阳化工大学材料科学与工程学院沈阳 110142

基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价

作者简介:王小媛(1986-),女,河南省郑州市人,18新利直播副教授,博士,主要研究方向为果蔬加工及安全控制。E-mail:wang459381@163.com;

Storage stability evaluation ofEucommia ulmoidesseed oil-apple juice compound beverage based on different sterilization methods

计量

通讯作者:陈斌, bchen63@163.com

基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价

作者简介:王小媛(1986-),女,河南省郑州市人,18新利直播副教授,博士,主要研究方向为果蔬加工及安全控制。E-mail:wang459381@163.com

English Abstract

Storage stability evaluation ofEucommia ulmoidesseed oil-apple juice compound beverage based on different sterilization methods

目录

基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价

作者简介:王小媛(1986-),女,河南省郑州市人,18新利直播 副教授,博士,主要研究方向为果蔬加工及安全控制。E-mail:wang459381@163.com;

Storage stability evaluation ofEucommia ulmoidesseed oil-apple juice compound beverage based on different sterilization methods

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通讯作者:陈斌, bchen63@163.com

基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价

作者简介:王小媛(1986-),女,河南省郑州市人,18新利直播 副教授,博士,主要研究方向为果蔬加工及安全控制。E-mail:wang459381@163.com

English Abstract

Storage stability evaluation ofEucommia ulmoidesseed oil-apple juice compound beverage based on different sterilization methods

目录

作者简介:王小媛(1986-),女,河南省郑州市人,18新利直播副教授,博士,主要研究方向为果蔬加工及安全控制。E-mail:wang459381@163.com;

作者简介:王小媛(1986-),女,河南省郑州市人,18新利直播副教授,博士,主要研究方向为果蔬加工及安全控制。E-mail:wang459381@163.com