植物饮料中耐热芽孢超高温杀菌效果分析及模型构建-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

植物饮料中耐热芽孢超高温杀菌效果分析及模型构建

Analysis of ultra-high temperature sterilization effect on thermotolerant spores in plant-based drink and model construction

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20241216002
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(12)
作者	黄定强, 游伟良, 戈子龙, 刘光, 刘军, 王章英, 贺清辉, 曾嘉锐,
作者单位	安利(中国)研发中心有限公司; 广东省农业科学院蚕业与农产品加工研究所; 广东省农业科学院作物研究所
摘要	目的探究超高温(ultra-high temperature, UHT)杀菌对植物饮料中耐热芽孢的最适杀菌效果, 构建UHT适度杀菌模型。方法对6种功能性植物饮料(functional plant-based drink, FPD)的理化特性进行对比分析, 确定主要变化理化指标和特征饮料研究对象, 探究pH、黏度、固形物含量对饮料中嗜热芽孢UHT杀菌效果的影响, 构建回归模型。结果 pH和黏度对饮料的UHT杀菌F值影响更加显著(P<0.05), 而固形物含量的影响较小。pH和黏度的F0值线性拟合系数分别为208.927 (P<0.05)和23.767 (P<0.01), 非线性拟合系数分别为171.067 (P<0.05)和0.543(二次方变量值, P<0.05), 表明随着pH和黏度值的增加, 杀菌效果呈减弱趋势。当温度提高至130 ℃后, 两者的系数显著程度减弱, 而固形物含量的系数显著程度增强, P降低至约0.03。模型的预测值和实际F0值之间呈现总体接近的趋势, 拟合趋势R2分别为0.868(线性)和0.869(非线性), 表明模型具有较高的预测性能。结论建立的UHT杀菌模型可以根据饮料的理化特性精准拟合杀菌参数并预测杀菌效果。该研究对于指导FPD的UHT杀菌工艺设计, 提升产品的营养和风味品质都具有重要作用。
Abstract	Objective To investigate the optimal sterilization effects of ultra-high temperature (UHT) sterilization processes on thermophilic spores in plant-based drinks, and construct a UHT moderate sterilization model. Methods The physicochemical properties of 6 types of functional plant-based drinks (FPD) were compared, to determine the main changes in physicochemical indicators and the objects of characteristic drinks. The effects of pH, viscosity and solid content on the UHT sterilization effect against thermophilic spores were investigated, and a regression model was constructed. Results The pH and viscosity significantly influenced the UHT sterilization F-value (P<0.05), while the effect of solid content was found to be relatively minor. The linear fitting coefficients of pH and viscosity for the F0 values were determined to be 208.927 (P<0.05) and 23.767 (P<0.01), respectively, while the nonlinear fitting coefficients were found to be 171.067 (P<0.05) and 0.543 (square variable value, P<0.05). These results indicate that the sterilization effectiveness weakened as the values of pH and viscosity increased. When the temperature reached 130 ℃, the significance of both parameters diminished, whereas the significance of the solid content coefficient was observed to increase, with the P decreasing to approximately 0.03. The predicted values of the models and the actual F0 values showed a generally close correlation, with fitting trends resulting in R2 values of 0.868 (linear) and 0.869 (nonlinear), indicating that the model possesses a high level of predictive performance. Conclusion The constructed UHT model can accurately fit the sterilization parameters and predict the effect according to the physicochemical properties of the plant-based drinks. This study provides essential guidance for the design of the UHT sterilization process for FPD, ultimately enhancing the nutritional and flavor quality of the drink products.
关键词	超高温杀菌;功能性植物饮料;耐热芽孢;回归模型
KeyWord	ultra-high temperature sterilization; functional plant-based drink; thermophilic spores; regression model
基金项目
页码	253-262

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黄定强, 游伟良, 戈子龙, 刘光, 刘军, 王章英, 贺清辉*, 曾嘉锐*. 植物饮料中耐热芽孢超高温杀菌效果分析及模型构建 [J]. 食品安全质量检测学报. 2025; 16; (12). 253 - 262.

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