超高压处理对猕猴桃汁品质的影响  

Effects of UHP Treatment on Kiwi Juice Quality

作　　者：赵玉生[1] 姚二民[1] 赵俊芳[1] 

机构地区：[1]郑州轻工业学院食品工程系,河南郑州450002

出　　处：《食品科学》2008年第1期60-63,共4页Food Science

基　　金：河南省重点科技攻关项目(0322030318)

摘　　要：本实验主要探讨了热敏性纯猕猴桃汁经100～500MPa超高压处理后品质的变化情况。考察的指标有果汁色泽、黏度、pH、单宁、总酸、果胶、总VC、蛋白质以及可溶性固形物,并与未经超高压处理的果汁对照品进行了比较。实验结果表明,超高压处理能较好保持果汁原有的品质和风味,但有些现象还需要进一步从理论上探讨。This study mainly discussed the quality changes of thermosensitive fresh Kiwi juice by UHP processing with 100-500 MPa. The variation of juice color, viscosity, pH value and tannin, total acid, pectin, total VC, protein and soluble solids content were investigated. The treated and untreated juice were compared with each other, The experimental results showed that the treated kiwi can keep the original juice quality, yet the mechanism still need discussing theoretically.

关 键 词：超高压处理 猕猴桃汁 品质 影响 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]