食品科学2012，Vol.33Issue(21)：121-126,6.
超高压处理对草莓果浆品质的影响
Effect of Ultra High Pressure Treatment on the Quality of Strawberry Juice
郭晓晖 1方国姗 1李富华 1夏春燕 1明建2
作者信息
- 1. 西南大学食品科学学院,重庆400715
- 2. 西南大学食品科学学院,重庆400715／重庆市特色食品工程技术研究中心,重庆400715／农业部农产品贮藏保鲜质量安全与风险评估实验室,重庆400715
- 折叠
摘要
Abstract
In order to explore the effect of ultra high pressure(UHP) treatment on the quality of strawberry juice,fresh strawberry juice was subjected to UHP treatment with various pressures and pressure-holding times.The total number of bacteria,and the activities of POD,POD and PG as well as the contents of nutritional components such as reducing sugar,TTS and vitamin C were detected.The total number of bacteria declined with increasing pressure from 200 to 500 MPa.UHP treatment at 400 MPa for 10 min achieved commercial sterility,but no significant difference in reducing sugar,soluble solid and titratable acid contents was observed in comparison with the control group(P 0.05).VC content was significantly increased in all treatment groups tested except for treatment for 25 min at 400 MPa.The antioxidant activity and brightness of strawberry juice were enhanced after UHP treatments,and the original color of strawberry juice could be best preserved by UHP treatment at 400 MPa for 15 min.关键词
草莓果浆/超高压/品质/抗氧化活性Key words
strawberry juice/ultra high pressure/quality/antioxidant activity分类
轻工纺织引用本文复制引用
郭晓晖,方国姗,李富华,夏春燕,明建..超高压处理对草莓果浆品质的影响[J].食品科学,2012,33(21):121-126,6.
