超高压与热处理对荔枝汁品质影响的研究  

Study on quality of litchi juice treated by ultra-high pressure and heat processing

作　　者：杨珊珊[1] 李汴生[1] 刘伟涛[1] 梅灿辉[1] 武玉艳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第1期95-98,共4页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)重点项目(2007AA100405)

摘　　要：对比分析了热处理和高压处理达到商业杀菌要求的基础上分别对荔枝汁感官品质的影响,同时探讨分析处理后果汁理化性质和感官品质的变化。结果表明,热处理和高压处理均使果汁总糖含量增加,而总酸含量有所下降,超高压处理后果汁总酸含量相对下降更大。不同杀菌方式处理后果汁中可溶性固形物变化不显著(P>0.05),超高压处理(450MPa,5min)能显著降低单宁的含量,从感官评价角度看,超高压杀菌处理后果汁品质相对于热处理效果更佳,当超高压达到450MPa,保压5min处理后的果汁样品总体评价优于其他条件处理的果汁样品。Sensory quality changes of litchi juice were studied, base on achievement commercial sterilization requirements by heat treatment and ultra-high pressure （UHP）treatment separately.And the reasons of changes were surveYed as well.The results showed that total sugar content of fruit juice was increased by both treatments, but total acid content was decreased, and it was decreased greater by UHP. Soluble solids did not change significantly（ P 〉 0.05 ）, and ultra- high pressure treatment （450MPa, 5min） can significantly reduce the tannin content.The sensory evaluation of juice quality by UHP was better than heat treatment.When pressure achieved 450MPa, holding 5min,overall assessment of juice quality was superior to other conditions of the juice samples.

关 键 词：超高(静)压 感官分析 POD酶 非酶褐变 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]