梨-石斛复合果泥的护色工艺优化与杀菌方式对其贮藏品质的影响

doi:10.3969/j.issn.1004-1524.20241114

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (12): 2602-2614.DOI: 10.3969/j.issn.1004-1524.20241114

梨-石斛复合果泥的护色工艺优化与杀菌方式对其贮藏品质的影响

甘裕萍¹(), 巩卫琪², 周晨阳¹, 李春田³, 王俊文¹, 刘晨星¹, 夏其乐¹, 陆胜民¹^,^*()

1.浙江省农业科学院食品科学研究所,农产品质量安全全国重点实验室,全省生鲜食品智慧物流与加工重点实验室,农业农村部果品采后处理重点实验室,浙江杭州 310021
2.浙江铁枫堂健康科技有限公司,浙江乐清 325615
3.武义田宇农业开发有限公司,浙江武义 321205

收稿日期:2024-12-22 出版日期:2025-12-25 发布日期:2026-01-09
作者简介:甘裕萍(2001—),女,广西岑溪人,硕士研究生,研究方向为果品加工质量与安全。E-mail: 18278006725@163.com
通讯作者: *陆胜民,E-mail: 1010508971@qq.com
基金资助:
浙江省农业科学院-武义院县合作项目(武科(2023)30号)

Optimization of the color protection process for pear-Dendrobium compound puree and the influence of sterilization methods on its storage quality

GAN Yuping¹(), GONG Weiqi², ZHOU Chenyang¹, LI Chuntian³, WANG Junwen¹, LIU Chenxing¹, XIA Qile¹, LU Shengmin¹^,^*()

1. State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Zhejiang Tiefengtang Health Technology Co., Ltd., Yueqing 325615, Zhejiang, China
3. Wuyi Tianyu Agricultural Development Co., Ltd., Wuyi 321205,Zhejiang, China

Received:2024-12-22 Online:2025-12-25 Published:2026-01-09

摘要/Abstract

摘要： 为解决梨果泥加工中的酶促褐变问题,并开发一款风味独特的梨-石斛复合果泥,本研究优化了梨果泥的护色剂配方,并筛选了最适合该复合果泥的杀菌方式,以保障其在贮藏期间的品质。首先,以褐变指数为评价指标,通过单因素与正交试验确定梨果泥的最佳护色剂配方。然后,以优化后的梨果泥与石斛汁为原料制备复合果泥,分别采用巴氏杀菌、微波杀菌和高温蒸汽杀菌进行处理,比较其在4 ℃条件下贮藏10 d内的理化指标、微生物指标、挥发性成分及感官品质的变化。结果表明,最佳护色剂配方为:柠檬酸质量分数0.6%、抗坏血酸质量分数0.04%、氯化钠质量分数0.6%。杀菌方式比较显示:3种杀菌方式处理的梨-石斛复合果泥的可溶性固形物含量无显著差异(p>0.05),但色泽(L^*、a^*、b^*值)、菌落总数与主要营养成分含量差异显著(p<0.05)。其中,高温蒸汽杀菌处理的复合果泥在a^*值、b^*值、总酚含量、总糖含量和挥发性成分总量上均显著高于其他两组,且感官评分最高。在4 ℃贮藏过程中,3种杀菌处理的梨-石斛复合果泥的可溶性固形物含量、pH值、总酚含量和总糖含量均呈下降趋势,但高温蒸汽杀菌组的下降幅度最小,品质最为稳定。综上,高温蒸汽杀菌能较好地保持梨-石斛复合果泥的色泽、营养成分和风味,延缓贮藏期间的品质劣变,可作为该产品首选的加工与保鲜技术。

关键词: 梨-石斛复合果泥, 护色, 杀菌方式, 贮藏品质, 货架期

Abstract:

To inhibit enzymatic browning during the processing of pear puree and to develop a pear-Dendrobium compound puree with a distinctive flavor, this study optimized the color-preservation formula for pear puree and selected a suitable sterilization method to ensure the product’s quality during storage. Firstly, using the browning index as the evaluation indicator, the optimal color-preservation formula was optimized through single-factor and orthogonal experiments. Subsequently, compound puree was produced using optimized pear puree and Dendrobium juice as raw materials, and then treated with three different sterilization methods: pasteurization, microwave, and high-temperature steam sterilization. The changes in physicochemical properties, microbial counts, volatile components, and sensory quality of the purees were compared during 10-day storage at 4 ℃. The results showed that the optimized color-preservation formula consisted of 0.6% citric acid, 0.04% ascorbic acid, and 0.6% sodium chloride. Comparison of sterilization methods revealed no significant differences in soluble solid content of the pear-Dendrobium compound puree treated with the three methods(p>0.05). However, significant differences were observed in color parameters (L^*, a^*, b^* values), total bacterial count, and the content of major nutritional components (p<0.05). Among them, the puree treated with high-temperature steam sterilization exhibited significantly higher a^* and b^* values, total phenol content, total sugar content, and total volatile compounds compared with the other two groups, and also achieved the highest sensory evaluation score. During storage at 4 ℃, the total soluble solid content, pH value, total phenol content, and total sugar content of the pear-Dendrobium compound puree decreased in all three methods; however, the reduction was least pronounced in the high-temperature steam sterilization group, indicating the most stable quality. In conclusion, high-temperature steam sterilization effectively maintains the color, nutritional components, and flavor of pear-Dendrobium compound puree, delays quality deterioration during storage, and is recommended as the preferred processing and preservation method for this product.

Key words: pear-Dendrobium compound puree, color protection, sterilization method, storage quality, shelf-life

中图分类号:

TS255.36

甘裕萍, 巩卫琪, 周晨阳, 李春田, 王俊文, 刘晨星, 夏其乐, 陆胜民. 梨-石斛复合果泥的护色工艺优化与杀菌方式对其贮藏品质的影响[J]. 浙江农业学报, 2025, 37(12): 2602-2614.

GAN Yuping, GONG Weiqi, ZHOU Chenyang, LI Chuntian, WANG Junwen, LIU Chenxing, XIA Qile, LU Shengmin. Optimization of the color protection process for pear-Dendrobium compound puree and the influence of sterilization methods on its storage quality[J]. Acta Agriculturae Zhejiangensis, 2025, 37(12): 2602-2614.

图/表 10

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水平 Level	因素Factor
水平 Level	(A)柠檬酸质量分数 Citric acid mass fraction	(B)抗坏血酸质量分数 Ascorbic acid mass fraction	(C)氯化钠质量分数 Sodium chloride mass fraction
1	0.6	0.02	0.6
2	0.8	0.04	0.9
3	1.0	0.06	1.2

水平 Level	因素Factor
水平 Level	(A)柠檬酸质量分数 Citric acid mass fraction	(B)抗坏血酸质量分数 Ascorbic acid mass fraction	(C)氯化钠质量分数 Sodium chloride mass fraction
1	0.6	0.02	0.6
2	0.8	0.04	0.9
3	1.0	0.06	1.2

项目 Item	评价标准 Evaluation criteria	分值 Score
色泽(25分)	颜色暗淡,呈淡粉红色,无光泽The color is dull, pale pink, and matte	1~7
Color (25 points)	有光泽,呈粉红色Glossy and pink	8~15
	颜色呈光亮的粉红色The color is a bright pink	16~25
酸甜度(25分)	过酸或者过甜Too sour or too sweet	1~7
Sweetness and sourness (25 points)	酸味或者甜味清淡The taste is light and sour or sweet	8~15
	酸味中带甜,口感适宜The sour taste is sweet and sour, and the taste is suitable	16~25
组织状态(25分)	果泥有可见颗粒,组织不均匀The puree has visible particles and uneven tissue	1~7
Tissue status (25 points)	果泥细腻,组织稍不均匀The puree is delicate and the tissue is slightly uneven	8~15
	果泥细腻,组织均匀The puree is delicate and evenly organized	16~25
香气(25分)	没有梨果香味No pear fruit scent	1~7
Aroma (25 points)	有淡淡梨果香味,无其他香味It has a faint pear fruit fragrance and no other fragrance	8~15
	有清新的混合水果香气There is a fresh aroma of mixed fruits	16~25

项目 Item	评价标准 Evaluation criteria	分值 Score
色泽(25分)	颜色暗淡,呈淡粉红色,无光泽The color is dull, pale pink, and matte	1~7
Color (25 points)	有光泽,呈粉红色Glossy and pink	8~15
	颜色呈光亮的粉红色The color is a bright pink	16~25
酸甜度(25分)	过酸或者过甜Too sour or too sweet	1~7
Sweetness and sourness (25 points)	酸味或者甜味清淡The taste is light and sour or sweet	8~15
	酸味中带甜,口感适宜The sour taste is sweet and sour, and the taste is suitable	16~25
组织状态(25分)	果泥有可见颗粒,组织不均匀The puree has visible particles and uneven tissue	1~7
Tissue status (25 points)	果泥细腻,组织稍不均匀The puree is delicate and the tissue is slightly uneven	8~15
	果泥细腻,组织均匀The puree is delicate and evenly organized	16~25
香气(25分)	没有梨果香味No pear fruit scent	1~7
Aroma (25 points)	有淡淡梨果香味,无其他香味It has a faint pear fruit fragrance and no other fragrance	8~15
	有清新的混合水果香气There is a fresh aroma of mixed fruits	16~25

实验号 Experiment number	A/%	B/%	C/%	吸光度 Absorbance
1	1	1	1	0.079
2	1	2	2	0.084
3	1	3	3	0.095
4	2	1	2	0.105
5	2	2	3	0.099
6	2	3	1	0.112
7	3	1	3	0.110
8	3	2	1	0.106
9	3	3	2	0.125

梨-石斛复合果泥的护色工艺优化与杀菌方式对其贮藏品质的影响

Optimization of the color protection process for pear-Dendrobium compound puree and the influence of sterilization methods on its storage quality

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因素 Factor	k₁	k₂	k₃	R	最优水平 Optimal level
A	0.086	0.105	0.114	0.028	1
B	0.098	0.096	0.111	0.014	2
C	0.099	0.105	0.101	0.006	1

处理条件 Processing conditions	时间 Time/d	L^*	a^*	b^*	ΔE
对照Control	0	30.21±0.01 Cl	15.98±0.01 Bn	29.37±0.01 Bk	0
巴氏杀菌Pasteurization	0	30.02±0.01 Dn	15.89±0.01 Co	29.39±0.04 Bk	0.21
	2	30.31±0.01 k	16.00±0.03 n	29.40±0.06 k	0.11
	4	31.52±0.01 e	16.49±0.01 h	30.30±0.03 h	1.69
	6	31.83±0.05 b	16.48±0.08 hi	30.41±0.11 fg	1.99
	8	31.96±0.02 a	16.35±0.00 l	30.05±0.03 j	1.91
	10	31.04±0.02 h	16.54±0.02 g	30.19±0.03 i	1.29
微波杀菌	0	30.68±0.01 Bj	15.91±0.01 Co	29.39±0.01 Bk	0.48
Microwave sterilization	2	30.12±0.01 m	16.11±0.01 m	29.36±0.02 k	0.16
	4	31.59±0.01 d	16.39±0.01 k	30.33±0.06 gh	1.73
	6	31.45±0.01 f	16.56±0.01 g	30.52±0.04 e	1.79
	8	31.63±0.01 c	16.43±0.01 j	30.13±0.02 ij	1.67
	10	31.36±0.03 g	16.45±0.01 ij	30.20±0.11 i	1.49
高温蒸汽杀菌	0	31.97±0.01 Aa	20.50±0.02 Af	32.07±0.07 Ab	5.55
High-temperature	2	29.12±0.01 q	21.94±0.01 a	30.47±0.03 ef	6.16
steam sterilization	4	31.37±0.01 g	21.22±0.01 d	32.18±0.02 a	6.06
	6	30.94±0.01 i	21.25±0.00 c	31.86±0.09 c	6.05
	8	29.88±0.01 o	21.33±0.01 b	30.76±0.03 d	5.54
	10	29.84±0.02 p	20.95±0.01 e	30.42±0.05 fg	5.09

处理条件 Processing condition	时间 Time/d	菌落总数 Total number of colonies/(CFU·g^-1)
未处理Not processed	0	13.33±5.78 bc
巴氏杀菌	0	ND
Pasteurization	2	ND
	4	ND
	6	6.67±11.55 cd
	8	16.67±5.78 b
	10	26.67±5.78 a
微波杀菌	0	ND
Microwave sterilization	2	ND
	4	3.33±5.78 d
	6	6.67±5.78 cd
	8	13.33±11.55 bc
	10	16.67±5.78 b
高温蒸汽杀菌	0	ND
High-temperature	2	ND
steam sterilization	4	ND
	6	ND
	8	ND
	10	ND

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