陕西科技大学学报（自然科学版）Issue(3)：93-96,4.
超高压处理对酥梨浊汁多酚氧化酶活性和色差的影响
Effect of ultra-high pressure treatment on polyphenol oxidase and color in crisp pear cloudy juice
摘要
Abstract
The influences of ultra-high pressure ,temperature and the time on the color and polyphenol oxidase (PPO) in crisp pear cloudy juice were investigated by single factor and orthogonal experiments .The impact order of ultra-high pressure technique on the PPO and color were as follows :the pressure>temperature>the time .The optimal parameters were as follows :high pressure was 400 MPa ,temperature was 40 ℃ and the time was 10 min .The color and PPO residual activity of pear cloudy juice were 1 .44 and 34 .20% respectively in these conditions .关键词
超高压/梨浊汁/多酚氧化酶Key words
ultra-high pressure/pear cloudy juice/polyphenol oxidase分类
轻工业引用本文复制引用
刘树兴,魏送送,常大伟..超高压处理对酥梨浊汁多酚氧化酶活性和色差的影响[J].陕西科技大学学报（自然科学版）,2014,(3):93-96,4.基金项目
陕西省科技厅科研计划项目 （）
