Optimization of Process Parameters for Ultra High Pressure Treatment of Xuehua Pear Juice
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
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.
