铁皮石斛饮料杀菌工艺研制及品质分析

doi:10.11924/j.issn.1000-6850.casb2022-0392

中国农学通报 ›› 2023, Vol. 39 ›› Issue (16): 124-130.doi: 10.11924/j.issn.1000-6850.casb2022-0392

• 食品·营养·检测·安全 • 上一篇下一篇

铁皮石斛饮料杀菌工艺研制及品质分析

王再花¹(), 叶广英¹, 曾灿彪¹, 叶庆生², 黄秀红²()

¹ 广东省农业科学院环境园艺研究所/广东省园林花卉种质创新综合利用重点实验室，广州 510640
² 华南师范大学生命科学学院，广州 510631

收稿日期:2022-05-13 修回日期:2022-09-13 出版日期:2023-06-05 发布日期:2023-05-22
通讯作者: 黄秀红，女，1991年出生，硕士，研究方向为植物资源利用与开发。通信地址：510631 广东省广州市天河区中山大道西55号华南师范大学生命科学学院，E-mail：2657041654@qq.com。
作者简介:
王再花，女，1980年出生，研究员，博士，研究方向为植物资源利用与开发。通信地址：510640 广东省广州市天河区金颖东一街1号广东省农业科学院环境园艺研究所，E-mail：wangzaihua@163.com。
基金资助:
广州市科技计划项目“铁皮石斛多糖提取及产品开发”(202002020071); 广东省农科院高水平建设项目“纤维素酶处理提高铁皮石斛多糖抗氧化活性机理的研究”(R2019YJ-YB3001); 广东省农科院协同创新团队项目“亚热带特产资源品质评价与精准提质增效加工技术研究与应用”(XT202229); 广东省农业科技发展及资源环境保护管理项目“以农业领域为单元的广东省现代农业产业共性关键技术研发创新团队建设项目（设施农业）”(2022KJ131)

Dendrobium officinale Beverage: Sterilization Process and Quality Analysis

WANG Zaihua¹(), YE Guangying¹, ZENG Canbiao¹, YE Qingsheng², HUANG Xiuhong²()

¹ Environmental Horticulture Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Lab of Ornamental Plant Germplasm Innovation and Utilization, Guangzhou 510640
² School of Life Sciences, South China Normal University, Guangzhou 510631

Received:2022-05-13 Revised:2022-09-13 Online:2023-06-05 Published:2023-05-22

摘要/Abstract

摘要：

通过不同高温高压条件和添加抑菌剂筛选出6种铁皮石斛饮料杀菌方式，重点研究了M3(121℃ 15 min)、M5[0.2 g/kg乳酸链球菌素(Nisin)+100℃]和M7[100℃+0.25 g/kg二甲基二碳酸盐(DMDC)+0.2 g/kg Nisin] 3种杀菌方式的铁皮石斛饮料在贮藏期内菌落总数、多糖及总酚含量的变化和色泽稳定性，以筛选出较佳的杀菌方式。上述3种杀菌方式处理的铁皮石斛饮料在25℃、16周贮藏期内菌落总数均符合《食品安全国家标准饮料》(GB 7101—2022)，多糖含量明显下降，总酚含量变化平稳，样品的L值、a绝对值和b值减小，饮料贮藏时间的色泽变化稳定性好，品质保持良好。M3和M5处理的pH、色泽变化趋势均较M7处理稳定，为较好的杀菌方式。

关键词: 铁皮石斛饮料, 杀菌工艺, 品质成分, 贮藏稳定性, 多糖含量

Abstract:

In this study, 6 kinds of sterilization methods of Dendrobium officinale beverages were screened through different high-temperature and high-pressure conditions and the addition of antibacterial agents. Among them, 3 sterilization methods [M3 (121℃ for 15 min), M5 (0.2 g/kg Nisin+100℃) and M7 (100℃+0.25 g/kg DMDC+ 0.2 g/kg Nisin)] were studied in focus. Changes of the total number of bacterial colonies, polysaccharide content, total phenols content, and color stability of D. officinale beverages during the storage were studied to select better sterilization methods. Results showed that the total number of bacterial colonies in D. officinale beverages treated by the 3 sterilization methods under the storage of 25℃ and 16 weeks conformed to the National Food Safety Standard for Beverages (GB 7101—2022). In addition, the polysaccharide content of these beverages decreased significantly, the total polyphenol content changed smoothly, the L value, a absolute value and b value of the samples decreased, the color stability of the beverages during the storage was good, and the quality was maintained. The beverages under M3 or M5 had no obvious change over M7 in pH value and color stability, indicating that M3 and M5 are better sterilization methods.

Key words: Dendrobium officinale beverage, sterilization process, quality-related constituents, storage stability, polysaccharide content

王再花, 叶广英, 曾灿彪, 叶庆生, 黄秀红. 铁皮石斛饮料杀菌工艺研制及品质分析[J]. 中国农学通报, 2023, 39(16): 124-130.

WANG Zaihua, YE Guangying, ZENG Canbiao, YE Qingsheng, HUANG Xiuhong. Dendrobium officinale Beverage: Sterilization Process and Quality Analysis[J]. Chinese Agricultural Science Bulletin, 2023, 39(16): 124-130.

图/表 7

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处理编号	杀菌方式	37℃保存7 d	37℃保存21 d
M1	121℃，5 min	0	0
M2	121℃，10 min	0	0
M3	121℃，15 min	0	0
M4	121℃，20 min	0	0
M5	100℃+0.2 g/kg Nisin	0	0
M6	100℃+0.25 g/kg DMDC	>100	>100
M7	100℃+0.25 g/kg DMDC+0.2 g/kg Nisin	0	0

处理编号	杀菌方式	37℃保存7 d	37℃保存21 d
M1	121℃，5 min	0	0
M2	121℃，10 min	0	0
M3	121℃，15 min	0	0
M4	121℃，20 min	0	0
M5	100℃+0.2 g/kg Nisin	0	0
M6	100℃+0.25 g/kg DMDC	>100	>100
M7	100℃+0.25 g/kg DMDC+0.2 g/kg Nisin	0	0

贮藏时间	M3	M5	M7
原液	200±1a	200±1a	200±1a
0周	164±2Bcde	188±3Ab	185±4Ab
1周	173±4Bbc	185±2Ab	186±1Ab
2周	168±1Bbcde	153±7Ce	194±4Aab
3周	167±5Abcde	162±3Acde	168±4Ac
4周	166±6Abcde	156±7ABde	150±1Bdef
5周	170±10Abc	153±5Be	148±9Bef
6周	163±3Acde	157±3Ade	158±7Acde
7周	167±8Abcde	167±3Ac	165±1Ac
8周	167±2Abcde	161±3Acde	158±9Acde
9周	162±4Ade	164±4Acd	161±2Acd
10周	170±7Abcd	158±7Acde	160±11Acd
11周	175±6Ab	155±2Cde	167±4Bc
12周	159±6Aef	153±8Ae	160±4Acd
13周	151±8Bfg	161±4ABcde	165±8Ac
14周	161±4Ade	141±9Bf	147±7Bfg
15周	148±6Ag	139±3ABf	137±5Bg
16周	144±2Ag	139±6Af	142±6Afg

贮藏时间	M3	M5	M7
原液	200±1a	200±1a	200±1a
0周	164±2Bcde	188±3Ab	185±4Ab
1周	173±4Bbc	185±2Ab	186±1Ab
2周	168±1Bbcde	153±7Ce	194±4Aab
3周	167±5Abcde	162±3Acde	168±4Ac
4周	166±6Abcde	156±7ABde	150±1Bdef
5周	170±10Abc	153±5Be	148±9Bef
6周	163±3Acde	157±3Ade	158±7Acde
7周	167±8Abcde	167±3Ac	165±1Ac
8周	167±2Abcde	161±3Acde	158±9Acde
9周	162±4Ade	164±4Acd	161±2Acd
10周	170±7Abcd	158±7Acde	160±11Acd
11周	175±6Ab	155±2Cde	167±4Bc
12周	159±6Aef	153±8Ae	160±4Acd
13周	151±8Bfg	161±4ABcde	165±8Ac
14周	161±4Ade	141±9Bf	147±7Bfg
15周	148±6Ag	139±3ABf	137±5Bg
16周	144±2Ag	139±6Af	142±6Afg

贮藏时间	M3	M5	M7
原液	2.27±0.07a	2.27±0.07a	2.27±0.07a
0周	1.84±0.01Ae	1.72±0.09Abcd	1.73±0.12Aef
1周	1.73±0.03Af	1.53±0.06Bf	1.79±0.07Adef
2周	1.75±0.01Af	1.65±0.02Bde	1.69±0.07ABf
3周	1.97±0.01Ab	1.55±0.04Bf	1.95±0.19Acd
4周	1.88±0.02Bde	1.55±0.02Cf	2.11±0.01Ab
5周	1.87±0.01Ade	1.78±0.04Bb	1.82±0.06ABcdef
6周	1.85±0.01Ae	1.70±0.01Bbcd	1.83±0.07Acdef
7周	1.83±0.00Be	1.74±0.02Cbc	1.89±0.03Acde
8周	1.95±0.07Abc	1.73±0.04Bbcd	1.86±0.12ABcde
9周	1.88±0.02Bde	1.74±0.03Cbc	1.95±0.04Acd
10周	1.90±0.02Bcd	1.70±0.04Cbcd	1.97±0.04Abc
11周	1.87±0.02Ade	1.60±0.07Bef	1.82±0.10Acdef
12周	1.72±0.02Bf	1.74±0.05Bbc	1.94±0.07Acd
13周	1.73±0.01Bf	1.68±0.01Ccd	1.88±0.00Acde
14周	1.76±0.03Af	1.67±0.04Acde	1.73±0.06Aef
15周	1.77±0.02ABf	1.75±0.04Bbc	1.92±0.13Acd
16周	1.83±0.03Ae	1.76±0.01Abc	1.82±0.08Acdef

铁皮石斛饮料杀菌工艺研制及品质分析

Dendrobium officinale Beverage: Sterilization Process and Quality Analysis

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