超高压处理对圣女果质构及色泽的影响  

Ultra-high Pressure Treatment on Texture and Color of Cherry Tomatoes

作　　者：田莹[1] 侯建设[1] 薛风照[1] 李丹[1] 费斐[1] 

机构地区：[1]海军医学研究所,上海200433

出　　处：《食品与发酵工业》2009年第10期89-92,共4页Food and Fermentation Industries

摘　　要：利用超高压处理圣女果,探讨了处理压力对圣女果质构及色泽的影响,并对储藏期间色泽的变化进行记录。结果表明:处理压力上升到300MPa时,圣女果硬度、脆度、黏着性等与对照相比变化不大。施加超过400MPa的压力,圣女果的质构变化明显。加压对圣女果色泽影响不大,圣女果经400MPa以上压力处理后室温下储存,色泽稳定,可接受性好,这对于圣女果的加工保藏具有参考意义。Cherry tomatoes were treated by ultra-high pressure. The effects on texture and color of cherry tomatoes were observed. The results showed that with pressure up to 300 MPa,the hardness,brittleness and adhesiveness of cherry tomatoes changed little compared to controls, apparent changes on texture can be detected when pressure went up to 400 MPa,500 MPa,600 MPa. The colors of cherry tomatoes could be kept quite well during 3 months with pressure above 400 MPa.

关 键 词：超高压 圣女果 质构 色泽 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]