食品科学2011，Vol.32Issue(23)：28-34,7.
超高压对草莓果肉饮料的杀菌效果与品质影响
Effects of High Hydrostatic Pressure（HHP） Processing on Microbial Inactivation and Quality of Strawberry Nectar
摘要
Abstract
The effects of high hydrostatic pressure（HHP）（600 MPa,0-10 min） on microorganism inactivation and quality of strawberry nectar were investigated.HHP treatment for 4 min was sufficient to inactivate total aerobic bacteria,molds and yeasts in strawberry nectar without significantly influencing the total soluble solid,pH,titratable acidity,color,total phenols and antioxidant activity of strawberry nectar（P〉0.05）.However,the contents of vitamin C and anthocyanins in HHP-treated strawberry nectar were significantly decreased by 9.2% and 20.6% respectively.Moreover,the esters in strawberry nectar were significantly decreased and the alcohols increased（P〈0.05） after HHP treatment,but the aroma quality of strawberry nectar was better retained.关键词
超高压/草莓果肉饮料/微生物安全性/品质Key words
high hydrostatic pressure（HHP）/strawberry netar/microbiological safety/qualities分类
轻工纺织引用本文复制引用
许文文,曹霞敏,胡小松,廖小军..超高压对草莓果肉饮料的杀菌效果与品质影响[J].食品科学,2011,32(23):28-34,7.基金项目
北京市科技计划项目 （）
