雪花梨汁超高压处理工艺参数优化

Optimization of Process Parameters for Ultra High Pressure Treatment of Xuehua Pear Juice

摘要:

该研究对雪花梨汁进行超高压（UHP）处理并进行工艺优化，考察其对雪花梨汁菌落、色泽和风味的影响，为雪花梨汁非热处理技术应用及产品开发提供参考。通过单因素和响应面试验对超高压处理工艺进行优化；利用电子舌和气质联用（GC-MS）方法对超高压处理雪花梨汁的感官风味和挥发性成分进行分析，考察超高压对雪花梨汁风味的影响。结果表明，通过单因素和响应面试验得到超高压处理最优工艺参数为调果汁pH 4.3，于480 MPa压力下单次持续处理16 min；在此条件下超高压处理雪花梨汁的菌落总数、霉菌酵母菌计数均为0；电子舌检测到9种风味，其中以酸甜和鲜味为主；GC-MS检测到13种挥发性成分，其中醛类3种、醇类2种、酯类3种、烷烃类3种、酮类和烯烃各1种。分析结果显示UHP处理前后雪花梨汁风味无明显差异。因此，采用UHP技术对雪花梨汁进行处理，可以在保证卫生条件的同时较好保持其风味品质，具有一定的应用价值。

Abstract:

In order to provide reference for the application of non heat treatment technology and product development of ‘Xuehua’ pear juice, the ultra-high pressure (UHP) treatment was used and the parameter optimization was carried out. The UHP treatment process was optimized by single factor and response test, and electronic tongue and gas chromatography-mass spectrometry (GC-MS) were used to analyze the sensory flavor and volatile components of ‘Xuehua’ pear juice treated by UHP. The results showed that the optimal process parameters of UHP treatment were adjusted to pH 4.3 and continuously treated with UHP at 480 MPa for 16 min. Under these conditions, the total number of colonies, molds and yeasts of ‘Xuehua’ pear juice treated by UHP were 0, and nine kinds of flavors were detected by electronic tongue, mainly sweet and sour, and 13 volatile components were detected by GC-MS, including 3 aldehydes, 2 alcohols, 3 esters, 3 alkanes, 1 ketone and 1 olefin. There was no significant difference in flavor of the pear juice following UHP treatment. Therefore, using UHP technology to treat ‘Xuehua’ pear juice can ensure the sanitary condition and meanwhile maintain its flavor quality, which has a certain application value.