Effects of Sterilization Methods on the Quality and Shelf-Life of Hericium erinaceus and Yam Composite Beverage

Abstract

A composite beverage was made from Hericium erinaceus and yam. The effects of pasteurization, high-temperature sterilization and cold plasma sterilization on the in vitro antioxidant activity, volatile flavor composition and storage quality of the beverage were compared. The shelf-life at 4 ℃ was predicted. The results showed that the in vitro antioxidant activity of beverage processed with the three sterilization methods followed a decreasing order: cold plasma sterilization > pasteurization > high-temperature sterilization. The beverage processed with cold plasma sterilized had stronger fruity, woody and mushroom-like flavors but lighter malt- and butter-like flavors. Cold plasma sterilization caused minimum quality loss. During the shelf-life, the beverage had good color and high sensory scores. The shelf-life was 68 days at 4 ℃ compared to 137 days with pasteurization and high-temperature sterilization. The application of cold plasma sterilization to the composite beverage expands the application scope of the novel sterilization technology and provides technical support for the deep processing of H. erinaceus and yam.

Keywords

• hericium erinaceus; yam; sterilization; shelf-life