化学
食品科学
风味
芳香
糖
维生素C
酚类
胡萝卜汁
果汁
类胡萝卜素
总溶解固体
帕斯卡化
高压
生物化学
工程物理
环境工程
工程类
作者
Qile Xia,Chenxing Liu,Yan Cao,Yuqi Zhao,Shengmin Lu,Dan Wu,Aniya,Rongfa Guan
标识
DOI:10.1016/j.lwt.2023.115149
摘要
We treated the non-sterilized (NS) sea buckthorn (SBT) juice by high-pressure processing (HPP, 500 MPa for 5 min) or TP (85 °C for 30 s). Total plate count (TPC), yeast, and mold count were below the detection level (≤10 CFU/mL) in HPP juice during 0–9 d. For TP and NS groups, mold count was not detected in 0–3 d of NS juice and 0–6 d of TP juice; yeast count was undetected only in 0 d of TP juice. The physicochemical properties and levels of total soluble solids (TSS), total acids, and total sugar did not change after two treatments. The contents of vitamin C (Vc, 272.38 ± 8.13 mg/100 mL), total carotenoids (0.36 ± 0.00 mg/100 ml), and total phenols (374.48 ± 2.58 mg GAE/100 ml) were higher in HPP juice. Totally 51 flavor substances were detected in HPP juice. Only 21 volatiles were found in TP juice. For sensory evaluation, the HPP treatment significantly (p < 0.05) improved aroma and, flavor & structure scores. In summary, HPP could effectively control microbial growth and preferably retain volatiles. HPP treatment is desirable for juice production.
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