超高压处理对酸辣汤贮藏性能及风味的影响  

Effects of Ultra-high Pressure Process on the Tastes and Flavor of Suanlatang Soup

作　　者：董铁有[1] 徐敏[2] 毛志怀[2] 朱文学[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]中国农业大学工学院,北京100083

出　　处：《食品科学》2005年第z1期26-28,共3页Food Science

基　　金：河南省自然科学研究基金重点项目(0211062000);教育部及河南省人事厅留学回国人员资助项目(2001498);河南省教育厅创新人才资助项目(2001513)

摘　　要：超高压处理能使酸辣汤的乳化容量减小,而对酸辣汤的pH值则无显著影响;超高压加工对酸辣汤的粘度影响比较显著,尤其在300～500MPa压力范围内粘度增加最为明显,而经600MPa压力处理10min的酸辣汤粘度是未处理样粘度的2倍;把超高压加工作为酸辣汤生产工艺的最后一个环节,处理后的酸辣汤完全可以达到商业无菌的要求,能延长汤汁的保质期限,而且不会影响甚至能部分增强酸辣汤的风味及口感。The effects of ultra-high pressure process on the tastes and flavor of typical Chinese food of Suanlatang soup werestudied. The experimental results show that the emulation capacity was decreased, but the pH values of the Suanlatang souptested were not affected significantly after being processed with ultra-high pressure. The viscosity of the Suanlatang soup testedwas affected significantly with ultra-high pressure processing, especially when the pressure was within the range of 300～500MPa. The viscosity of the Suanlatang soup processed under the pressure of 600MPa for 10 min was almost one time largerthan that of the un-processed. As the final procedure for the processing of Suanlatang soup, the sterilization could be completedby high pressure processing to meet the standards of commercial germ-free requirements, and the shelf life of Suanlatang soupcan be prolonged by high pressure processing. There were not bad effects of high pressure processing on the tastes and flavor ofSuanlatang soup. In contrast, the tastes and flavor of Suanlatang soup tested were improved in some extend.

关 键 词：超高压 酸辣汤 贮藏性能 风味 静水压 杀菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]