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
Storage stability evaluation of Eucommia ulmoides seed oil-apple juice compound beverage based on different sterilization methods
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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Q10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。Abstract: Heat treatment and low temperature plasma treatment were used to sterilize the of Eucommia ulmoides seed oil-apple juice compound beverage. The sensory quality, microorganism, physicochemical properties, antioxidant capacity, particle size, etc of the E.ulmoides seed 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 Q10 model 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.ulmoides seed oil-apple juice compound beverages, and obtaining a longer shelf-life.
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