| 超高压中温协同处理对猕猴桃果汁品质的影响 |
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| 引用本文： | 方亮,江波,张涛,李伟桥.超高压中温协同处理对猕猴桃果汁品质的影响[J].安徽农业科学,2007,35(33):10843-10844. |
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| 作者姓名： | 方亮 江波 张涛 李伟桥 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 国家自然科学基金重点项目(20436020)，“863”国家高技术研究发展计划项目(2006AA10Z334) |
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| 摘 要： | 为探讨超高压中温协同处理对猕猴桃果汁品质的影响,分别将过程压力控制在2004、006、00 MPa,温度305、0℃,保压时间15 min,对鲜榨猕猴桃果汁产品进行处理。研究发现,超高压中温协同加工技术对猕猴桃果汁有很好的杀菌效果,30℃4、00 MPa压力下猕猴桃果汁即可达到商业无菌;同时对果汁的pH值、可溶性固形物含量、电导率基本无影响,对Vc和色泽影响较小。并且,压力升高所造成的果汁品质的损失远小于温度升高所造成的。
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| 关 键 词： | 猕猴桃果汁 超高压 中温 品质 |
| 文章编号： | 0517-6611(2007)33-10843-02 |
| 修稿时间： | 2007年6月25日 |
Effect of Combined High Pressure and Thermal Treatment on Quality of Kiwifruit Juice |
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| FANG Liang.Effect of Combined High Pressure and Thermal Treatment on Quality of Kiwifruit Juice[J].Journal of Anhui Agricultural Sciences,2007,35(33):10843-10844. |
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| Authors: | FANG Liang |
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| Abstract: | A study was made of the effect of combined high pressure and thermal treatment on quality of kiwifruit juice.Several conditions were examined,within a pressure range of 200 to 600 MPa,temperatures from 30 to 50 ℃,and time of treatment of 15 min.Assays were carried out on fresh kiwifruit juice.Results showed that total number of bacteria declined with pressure and temperature increased and arrived commercial asepsis under 400 MPa at 30 ℃.There were no significant difference on pH,Brix and conductivity after treatment,while little difference on content of Vc and color.And the effect of pressure is less than temperature. |
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| Keywords: | Kiwifruit juice High pressure Temperature Quality |
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