超声辅热处理对荔枝果汁杀菌钝酶效果和品质的影响的中期报告.docxVIP

超声辅热处理对荔枝果汁杀菌钝酶效果和品质的影响的中期报告 摘要： 本研究旨在探究超声辅热处理对荔枝果汁杀菌、钝酶效果和品质的影响。通过不同的超声处理条件（功率600 W，时间10-30 min），比较其对荔枝果汁的杀菌和钝酶效果的影响，并分析超声处理对荔枝果汁的理化性质的影响。 研究结果表明，超声辅热处理可以显著提高荔枝果汁的杀菌和钝酶效果。其中，功率为600 W、时间为30 min的处理条件杀菌率最高，可以达到99.97%以上，钝酶率最低，仅为4.08%。但随着处理时间的延长，荔枝果汁的总酚含量、总糖含量、总酸含量和VC含量均有不同程度的下降。此外，超声处理还可以改善荔枝果汁的颜色、透明度、pH值和感官特征。 综上所述，超声辅热处理可以有效提高荔枝果汁的杀菌和钝酶效果，并具有改善荔枝果汁品质的作用。未来可以进一步研究超声处理条件对荔枝果汁品质的影响，并探究超声处理对其他食品的应用价值。 关键词：超声辅热处理；荔枝果汁；杀菌；钝酶；品质 Abstract： This study aims to investigate the effects of ultrasound-assisted thermal treatment on the sterilization, enzyme inactivation and quality of litchi juice. Through different ultrasound treatment conditions (power 600 W, time 10-30 min), the effect of ultrasound on the sterilization and enzyme inactivation of litchi juice was compared, and the effect of ultrasound treatment on the physicochemical properties of litchi juice was analyzed. The results showed that ultrasound-assisted thermal treatment could significantly improve the sterilization and enzyme inactivation of litchi juice. Among them, the treatment conditions of 600 W power and 30 min time had the highest sterilization rate, which could reach more than 99.97%, and the lowest enzyme inactivation rate, only 4.08%. However, with the prolongation of treatment time, the total phenolic content, total sugar content, total acid content and VC content of litchi juice decreased to varying degrees. In addition, ultrasound treatment can also improve the color, transparency, pH value and sensory characteristics of litchi juice. In summary, ultrasound-assisted thermal treatment can effectively improve the sterilization and enzyme inactivation of litchi juice, and improve the quality of litchi juice. In the future, further research can be carried out on the effects of ultrasound treatment conditions on the quality of litchi juice, and explore the application value of ultrasound treatment in other foods. Keywords: ultrasound-assisted thermal treatment; litchi juice; sterilization; enzyme inactivat