微波非热处理对鲜榨杏汁品质影响的研究  

Study on Microwave Non-thermal Treatment on Fresh Apricot Juice Qualities

作　　者：崔宽波[1,2] 钱龙[1] 白羽嘉[1] 魏洁麟[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052 [2]新疆农科院农业机械化研究所,乌鲁木齐830091

出　　处：《食品工业》2010年第4期56-58,共3页The Food Industry

基　　金：自治区科技攻关重大专项(200731136)果品加工技术研究与产品开发

摘　　要：以鲜榨杏汁为原料，探讨微波非热效应对鲜榨杏汁中微生物、酶和理化指标的影响。鲜榨杏汁用微波非热杀菌试验设备处理后测定杏汁的品质指标。结果表明，经过微波非热反复处理后，菌落总数达到国家食品卫生标准要求；通过水浴处理对比，其能够抑制多酚氧化酶和过氧化物酶的活性；微波处理后，杏汁的L^＊值显著升高，杏汁色泽得以改善。其可溶固形物、电导率、pH值没有显著差异。经过微波非热处理后的鲜榨杏汁，能很好保持杏汁原有的品质。Effects of microwave non-thermal treatment on fresh apricot juice were given respectively, the change of fresh apricot juice qualities were studied. The results showed that the fresh apricot juice treated with microwave non-thermal treatment was better than that with heat treatment not only kill microbe, restrain the active of PPO and POD, but also in colour and flavour.

关 键 词：微波非热处理 鲜榨杏汁 杏汁品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]