超高压对苹果汁微生物和多酚氧化酶的影响  

Effect of Ultra High Pressure Treatment on Bacterium and Polyphenol Oxidase of Apple Juice

作　　者：刘兴静[1] 刘斌[1] 韩清华[1] 林亚玲[1] 张琥[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《食品研究与开发》2012年第9期4-6,共3页Food Research and Development

基　　金：北京市科技计划资助项目(D101105046610001)

摘　　要：研究不同处理压力和保压处理时间对鲜榨苹果汁的杀菌和钝酶效果。结果表明,随着处理压力升高和保压时间延长,菌落总数、大肠菌群数和多酚氧化酶活性均下降显著。在压力达到400 MPa,保压时间25 min时,菌落总数由9 750 cfu/mL降低到80 cfu/mL,降低达2.5个对数,大肠菌群数由30 cfu/mL降低到0 cfu/mL,多酚氧化酶活性降低了100%,符合美国FDA鲜榨果蔬汁非热力加工的安全营养要求和国家饮料食品卫生标准。The paper systematically studied the residual activities of enzymes and sterilization of apple juice under different treatment pressure and treatment time. The results showed that the number of bacteria count, coliform group and polyphenol oxidase （PPO） activity decreased significantly as the treatment pressure and time was increased. The total bacteria count decreased from 9 750 cfu/mL to 80 cfu/mL, the coliform group reduced from 30 cfu/mL to 0 cfu/mL, the PPO was inactivated completely and the loss of Vc below 20 % at 400 MPa for 25 min treatment. Experimental results reached the safety standards of Food and Drug Administration on fruit and vegetable juice non-thermal processing and National Standard on cold drink food safety.

关 键 词：超高压 苹果汁 菌落总数 大肠菌群 多酚氧化酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]