Effect of ultra high pressure treatment on the quality of passion fruit-pitaya compound beverage and optimization of sterilization process

Authors

TANG Mei-ling, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China ；School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899 , China
DUAN Wei-wen, School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899 , China
DUAN Zhen-hua, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China ；School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899 , China
TANG Xiao-xian, School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899 , China

Abstract

The non-sterile compound beverage was used as the control. By setting different combinations of low and high pressure, holding time, low-pressure time ratio, and synergistic temperature, the single-factor and orthogonal experiments were used to perform ultra-high-pressure sterilization on the passion fruit-pitaya compound beverage. Determined the changes of the total number of colonies, mold and yeast, pH, soluble solids, stability coefficient and color difference △E, and other indicators, and studied the effects on the quality of the compound beverage and determine the optimal ultra-high pressure sterilization process conditions. Results, after the combination of low and high pressure of 200 MPa/550 MPa, with the holding time of 12 min, low and high pressure time ratio of 1:2, and synergistic temperature of 30 ℃, it can effectively kill the microorganisms in the compound beverage, which has little effect on the original quality of the compound beverage.

Publication Date

2-28-2020

First Page

182

Last Page

186,236

DOI

10.13652/j.issn.1003-5788.2020.02.034

Recommended Citation

Mei-ling, TANG; Wei-wen, DUAN; Zhen-hua, DUAN; and Xiao-xian, TANG (2020) "Effect of ultra high pressure treatment on the quality of passion fruit-pitaya compound beverage and optimization of sterilization process," Food and Machinery: Vol. 36: Iss. 2, Article 34.
DOI: 10.13652/j.issn.1003-5788.2020.02.034
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/34

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