高压CO2处理对西瓜汁的影响  

Effect of High Pressure Carbon Dioxide on Watermelon Juice Processing

作　　者：王新磊[1] 吴继红[1] 张燕[1] 廖小军[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《食品与发酵工业》2008年第11期76-80,共5页Food and Fermentation Industries

基　　金：国家“十一五”支撑计划课题--食品冷加工与高效分离技术研究(2006BAD05A02)

摘　　要：以海南麒麟西瓜为原料,榨汁后进行HPCD(高压CO2)杀菌处理,处理温度为25℃,压力为20 MPa和30 MPa,处理时间分别为10、30和60 min,测定HPCD处理后西瓜汁的主要理化指标、细菌总数和PME酶(果胶甲基酯酶)活性变化。结果表明:HPCD处理后西瓜汁pH值降低0.3～0.7、可溶性固形物无明显变化、颜色更红、浊度增加,细菌总数降低可达到2个对数,果胶甲基酯酶活性可降低50%。Fresh watermelon juice was treated with high pressure carbon dioxide （HPCD）. The conditions were as follows： treatment temperature 25℃ ; pressures 20 and 30 MPa; treatment time 10, 30 and 60 min. After treated with HPCD, the pH of watermelon juice dropped 0.3--0.7, no change of soluble solid content was observed. The juice color was more red and its turbidity increased. Moreover, total number of bacteria was decreased to 2 log cycle. Residual activity of pectinmethyl esterase （PME） was reduced to 50%.

关 键 词：高压CO2 西瓜汁 杀菌 细菌总数 果胶甲基酯酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]