超高压杀菌白萝卜汁的关键工艺研究  

Process Optimization for Blanching,Enzymatic Treatment and Ultra High Pressure Sterilization of Radish Juice

作　　者：徐夏旸[1] 张甫生[1] 陈芳[1] 吴继红[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：《食品科学》2012年第4期8-12,共5页Food Science

基　　金：北京市大学生科学研究与创业行动计划项目(2010);北京市科技计划课题(D101105046610001)

摘　　要：探讨白萝卜汁的热烫、酶解以及超高压杀菌工艺。结果表明:100℃热烫3min能使硫代葡萄糖苷酶完全失活;在酶解温度40℃、pH5.0、酶用量0.15g/L、酶解时间60min条件下,白萝卜的出汁率可达到81.48%;超高压处理对白萝卜汁具有显著的杀菌作用,且随压力的增大和处理时间的延长杀菌效果增加;经加速实验评价,500MPa处理1min可作为白萝卜汁的杀菌参数。This study aimed to optimize process parameters for the blanching, enzymatic treatment and ultra high pressure （UHP） sterilization of radish juice. The results showed that myrosinase in radish dices was inactivated completely after blanching for 3 rain at 1130 ℃. The juice yield reached 81.48% after 60 nain of treatment with 40 ℃, pH 5.0, 0.15 g/L pectinase. In addition, UHP treatment had significant sterilization effect on mictroorganisms, which increased with increasing pressure and treatment time. The results of accelerated tests indicated that treatment at 500 MPa for 1 min was suitable for the sterilization of radish juice.

关 键 词：白萝卜汁 超高压 热烫 酶处理 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]