超声与高静水压联合处理对冷泡茶理化性质、微生物品质及保质期的影响,International Journal of Food Science & Technology

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超声与高静水压联合处理对冷泡茶理化性质、微生物品质及保质期的影响
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2021-07-08 , DOI: 10.1111/ijfs.15245
YongCheng Song ₁ , Xiufang Bi ₁ , Min Zhou _{1,

2} , Zhongyu Zhou _{1,

3} , Lei Chen ₁ , Xiaoqiong Wang ₁ , Yuan Ma ₁

Affiliation

研究了超声结合高静水压(HHP)对冷泡茶理化性质、微生物和贮藏特性的影响。HHP 在 400 MPa/5 min/25 °C 下灭活了通过静态冲泡（SB-tea）在 13 h/4 °C、超声波浴（UB-tea）在 150 下制备的冷泡茶中的总需氧菌、酵母和霉菌W/120 min/0 °C 和超声波粉碎机 (UP-tea) 600 W/40 min/0 °C，确保微生物安全。结果表明，7 min/100 ℃冲泡的热泡茶与不同制备条件下的冷泡茶茶多酚含量无显着差异，而冷泡茶的咖啡因含量显着降低（P < 0.05) 比在热泡茶中。在8天的贮藏期内，与未处理组相比，HHP处理后的冷泡茶具有更好的微生物安全性。此外，HHP 处理不断保持冷泡茶的茶多酚、pH、颜色、抗氧化能力和浊度。未经处理和经 HHP 处理的冷泡茶由 20 名训练有素的志愿者进行评估。结果表明，UB-tea 在感官特征上比 UP-tea 更接近 SB-tea，而 HHP 似乎也保持了良好的感官特征。因此，这种超声波浴和 HHP 的特殊组合技术在冷泡茶制造行业中显示出相当大的应用潜力。

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Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf-life of cold brew tea

Effects of ultrasound combined with high hydrostatic pressure (HHP) on physicochemical properties,microorganisms and storage attributes of cold brew tea were investigated. HHP at 400 MPa/5 min/25 °C inactivated the total aerobic bacteria, yeast and mould in cold brewed tea prepared by static brewing (SB-tea) at 13 h/4 °C, ultrasonic bath (UB-tea) at 150 W/120 min/0 °C and ultrasonic pulveriser (UP-tea) at 600 W/40 min/0 °C, ensuring their microbiological safety. The results showed that there was no significant difference in the concentration of tea polyphenols between hot brewed tea prepared by 7 min/100 °C and cold brewed tea under different preparation conditions, while the caffeine in cold brewed tea was significantly lower (P < 0.05) than that in hot brewed tea. During the storage period of 8 days, compared with the untreated group, the cold brewed tea after HHP treatment had better microbiological safety. In addition, HHP treatment constantly maintained the tea polyphenols, pH, colour, antioxidant capacity and turbidity in cold brewed tea. The untreated and HHP-treated cold brew tea were evaluated by 20 trained volunteers. Results showed that UB-tea was more close to SB-tea than UP-tea in sensory profile, while HHP seem to maintain a good sensory profile as well. Therefore, this particular combined technology of ultrasonic bath and HHP displayed considerable potential for application in the cold brew tea manufacturing industry.

更新日期：2021-07-08

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