应用高压脉冲电场加工天然绿色蔬菜饮料的方法研究  

Application of high voltage pulsed electric field in the processing of natural green vegetable beverage

作　　者：殷涌光[1] 韩勇[1] 刘静波[2] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130025 [2]吉林大学军需工程学院,吉林长春130025

出　　处：《食品工业科技》2006年第4期150-151,共2页Science and Technology of Food Industry

基　　金：吉林省科技厅科技发展计划资助项目(20030505-1)。

摘　　要：叶绿素在蔬菜的加工和贮藏过程中极易降解,从而失去蔬菜的绿色,所以对绿色蔬菜的加工是蔬菜加工中亟待解决的问题。本文应用高压脉冲电场方法加工绿色菠菜汁,当添加葡萄糖酸锌的浓度在75mg/kg时就能够使菠菜汁保持经久的绿色。本方法与传统加工方法相比,具有使用添加剂含量低、蔬菜汁保藏时间长、耗能低等优点;并且本方法属于非热加工技术,可以有效地保护蔬菜汁的热敏成分,并适于工业化连续生产。Chlorophyll that is the source of green vegetable＇s color is fragile and can be easily altered or destroyed. It causes discoloration of green vegetable during processing and storage, which can affect the quality of processed green vegetable. Therefore, it is an urgent problem to solve for the processing of green vegetable. Using PEF method to process green spinach juice can maintain durable green color when the Zinc gluconate content is added at the concentration of 75mg/kg. Compared the present method with traditional processing method, it has many advantages including lower additive dosage, longer shelf life, energy saving, protection of nutritional quality and flavor composition of processed vegetable. And it is suitable for industrialization of serial production.

关 键 词：高压脉冲电场(PEF) 葡萄糖酸锌 菠菜汁 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]