不同高静压处理对蔬菜品质的影响  

Effect of High Hydrostatic Pressure Treatments on Vegetables' Quality

作　　者：花成[1] 吴继红[1] 廖小军[1] 胡小松[1] 

机构地区：[1]国家果蔬加工工程技术研究中心/中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食物与营养》2011年第9期32-35,共4页Food and Nutrition in China

基　　金：国家"十一五"科技支撑计划"食品冷加工与高效分离技术开发研究"(项目编号:2006BAD05A02);国家自然基金项目"极端高静压钝化分酚氧化酶分子机制研究"(项目编号:30972067)

摘　　要：为探讨高静压处理对蔬菜品质的影响,以不同物性材料的蔬菜为试验对象,采用高静压加工技术(HHP,High Hydrostatic Pressure)对蔬菜的品质(硬度、色差、VC)影响进行了分析研究。试验结果表明,与未处理的蔬菜相比,高静压处理(400-600MPa、1-10min)的蔬菜的品质指标(硬度、色差和VC)均有不同程度的下降;高静压处理的蔬菜的品质指标(硬度、色差和VC)不随处理压力和保压时间的变化而发生显著性变化。因此,杀菌效果的好坏可以作为蔬菜高静压处理参数的确定的依据。In order to explore the effect of high hydrostatic pressure treatments on quality of vegetables,vegetables with different physical properties were treated by high hydrostatic pressure,and the quality indicators（hardness,color and VC） were analyzed.The results showed that,compared with untreated vegetables,the quality indicators of vegetables treated by high hydrostatic pressure treatment（400—600MPa、1—10min） had different levels of decline.Vegetable quality indicators（hardness,color,and VC） did not changed significantly with different pressure and holding time.Therefore,the bactericidal effect of vegetables could be used as the basis of high hydrostatic pressure processing parameters determining.

关 键 词：高静压 蔬菜品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]