蓝莓汁生产热烫工艺对多酚氧化酶及多酚类化合物的影响  

Effect of heat shocking to polyphenoloxidase and polyphenol compounds in production of blueberry juice

作　　者：杨秀松[1] 

机构地区：[1]国家食品药品监督管理局高级研修学院,北京100073

出　　处：《化学工程师》2012年第5期54-56,59,共4页Chemical Engineer

摘　　要：蓝莓是一种含有丰富多酚类化合物的果汁生产原料,具有抗氧化、抗炎等多种生理活性。蓝莓在加工过程中使用的热烫工艺,会在灭酶的同时损伤蓝莓汁抗氧化能力。本文研究了笼屉式加热与堆放式加热两种热处理方式。结果表明,笼屉式热烫处理效果好于堆放式热烫。笼屉式热烫2min可达到灭活多酚氧化酶的效果,同时可保留较多的多酚类抗氧化成分。Blueberry is a kind of juice material with sorts of polyphenol compounds which has antioxidation and anti-inflammatory effect. The hot shocking technology would hurt antioxidation of blueberry juice. Two heat treatment methods of steaming beating and stack heating were studied. The results showed that steaming heating was better that stack heating. The polyphenoloxidase was inactivation in 2 min by steaming heating, meanwhile the polyphenols antioxidant was kept.

关 键 词：蓝莓 多酚 果汁 抗氧化 

分 类 号：S663[农业科学—果树学]