中国麻业科学2025，Vol.47Issue(6)：332-343,12.
超高压杀菌对胡萝卜粒品质和风味的影响
Effect of Ultra-high Pressure Treatment on Quality and Flavor of Carrot Granules
摘要
Abstract
This study investigated the effects of ultra-high pressure(UHP)treatments on the physicochemical properties,sensory quality,and flavor of carrot granules.The results indicated that microorganisms in the carrot granules were effectively eliminated by UHP treatment,with mold and yeast counts in the UHP 450 MPa and UHP550 MPa groups both≤10 CFU/g.As the pressure increased,the browning degree of thecarrot granules significantly increased,and polyphenol oxidase(PPO)activity was activated,with the UHP 450 MPa and UHP550 MPa groups showing an approximately 70%increase compared to the UHP 0.1 MPa group.In conrast,peroxidase(POD)activity was inhibited,with the UHP450 MPa and UHP 550 MPa groups demonstrating a decrease of about 46%compared to the UHP0.1 MPa group,indicating that PPO has a greater impact on the browning of carrot granules.After UHP treatment,the texture of the carrots exhibited varying degrees of deterioration,with the UHP 350 MPa group demonstrating the closest overall texture to UHP 0.1 MPa.Compared to UHP0.1 MPa,the UHP450 MPa group displayed the highest overall nutrient retention rate,which was 60%higher than that of the UHP 0.1 MPa group.Electronic nose analysis revealed significant differences in flavor profiles among the carrot granules from various groups,with the UHP 150 MPa and UHP450 MPa groups being closer to the UHP0.1 MPa group.Scanning electron microscopy observations indicated that appropriate pressure treatment(450 MPa)reduced intercellular gaps in the carrot granules,thereby minimizing nutrient loss.Low-field nuclear magnetic resonance results demonstrated that the moisture composition in the UHP 350 MPa and UHP450 MPa high-pressure treatment groups was most similar to that of the UHP 0.1 MPa group.In summary,UHP processing at 450 MPa showed significant advantages in maintaining the quality of carrot granules.These research findings can provide theoretical references for optimizing the quality and flavor of carrot granules.关键词
胡萝卜粒/超高压/营养品质/风味/组织结构Key words
carrot granules/ultra-high pressure/nutritional quality/flavour/organizational structure分类
轻工纺织引用本文复制引用
谢带琴,程丽娜,吴岱林,蔡泽显,唐科,陈谚,温文杰,余元善,彭健,朱海艳..超高压杀菌对胡萝卜粒品质和风味的影响[J].中国麻业科学,2025,47(6):332-343,12.基金项目
广东省重点领域研发计划(2023B0202080003) （2023B0202080003）
河科社农大专项(2023015) （2023015）
广东省农业科学院科技人才引进专项资金项目(R2020YJ-YB2001) （R2020YJ-YB2001）
