瞬时高压作用对梨汁化学品质的影响  

Effect of instantaneous high pressure treatment on chemical quality of pear juice

作　　者：刘成梅[1,2] 刘建华[1] 刘伟[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047 [2]南昌大学中德食品工程中心,南昌330047

出　　处：《食品科技》2008年第1期46-49,共4页Food Science and Technology

基　　金：教育部“长江学者和创新团队发展计划”创新团队项目(IRT0540);江西省学科带头人项目(050006)项目资助。

摘　　要：通过还原型Vc、氨基态氮、总糖和总酸4个方面研究了瞬时高压作用对早酥梨汁化学品质的影响。结果表明:在80～180MPa6个压力梯度下各处理一次,80MPa时还原型Vc的损失率为13.14%,180MPa为14.85%,损失率减少不明显;氨基态氮含量从0MPa时的24.25mg/100mL减少到180MPa时的23.41mg/100mL,略有减少;总糖和总酸含量基本保持不变,分别维持在8.0%和0.079g/100mL在上述压力下各处理3次,各压力处理一次后还原型Vc的损失率较大,160MPa时最大为20.41%,处理第二次、第三次后还原型Vc的损失率减少明显缓慢,处理3次后的损失率140MPa时最大为29.01%;氨基态氮含量随处理次数增加呈均匀减少趋势,100MPa时减少最多,从21.63mg/100mL减少到17.47mg/100mL;总糖含量随处理次数增加略有减少,100MPa时减少最多,从8.28%减少到7.68%,减少率为0.072%;总酸含量随处理次数增加基本保持不变,维持在0.09g/100mL。This paper studied the effect of Instantaneous High Pressure（IHP） treatment on chemical quality of pear juice through Ascorbic acid, amino nitrogen, total sugar and total acid of four aspects. The results indicated that： Processed under pressures from 80 MPa to 180 MPa of 6 gradients for one time. Ascorbic acid loss percentage was 13.14% under 80 MPa and 14.85% under 180 MPa. Ascorbic acid loss percentage reduced unobvious; Amino nitrogen content reduced slightly, from 24.25 mg/100 mL under 0 MPa to 23.41 mg/ 100 mL under 180 MPa; The content of total sugar and total acid remained invariable, maintaining about 8.0% and 0.079 g/100 mL separately. Processed respectively under the above pressures for three times. Ascorbic acid lost a lot after treating one time, with the most loss percentage of 20.41% under 160 MPa, while Ascorbic acid loss percentage reduced slightly after treatment of twice and three times, with the most Ascorbic acid loss percentage of 29.01% under 140 MPa; Amino nitrogen content assumed the even reducing tendency with treatment times increasing. It reduced most under 100 MPa, from 21.63 mg/100 mL to 17.47 g/100 mL. The content of total sugar had a slight reduction with treatment times increasing. It reduced the most under 100 MPa, from 8.28% to 7.68%. The decrement was 0.072%. The content of total acid remained nearly invariable with treatment times increasing, maintaining about 0.09 g/100 mL.

关 键 词：瞬时高压作用 梨汁 化学品质 还原型VC 

分 类 号：TS201.2[轻工技术与工程—食品科学]