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首页> 外文期刊>Korean Journal of Food Science and Technology >Preservation of Strawberry Juice by Dynamic High-Pressure Processing
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Preservation of Strawberry Juice by Dynamic High-Pressure Processing

机译：动态高压加工保存草莓汁

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摘要

Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at 110°C for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or 70°C. The thermal treatment and the DHP treatments, both with and without integration with heating at 70°C, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at 4°C for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.
机译：研究了动态高压（DHP）处理对草莓汁微生物稳定性，维生素C浓度，颜色，糖含量，颜色和pH值的影响，并与常规热处理进行了比较。将新鲜制备的草莓汁在110°C下热处理1分钟，或通过DHP在205 MPa和20、50、60或70°C下处理。热处理和DHP处理，无论是否与70°C加热结合在一起，都可以使本地好氧微生物的数量减少> 6 log CFU / mL。 DHP处理过的果汁中的维生素C浓度，颜色和糖含量均高于热处理过的果汁，而与加热无关。与热处理相比，DHP处理在4°C下储存63天的草莓汁的保色期更长，糖含量更高。这些结果证明了DHP作为草莓汁巴氏杀菌的一种新方法的潜在用途。

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