超高压处理对鲜榨黑莓清汁品质的影响  

Effect of high pressure processing on the qualities of fresh blackberry juice

作　　者：张龙[1] 许颖[1] 马辉[1] 白洁[1] 马永昆[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2012年第21期122-124,129,共4页Science and Technology of Food Industry

基　　金：江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：研究了鲜榨黑莓清汁经300～600MPa处理15min后其品质的变化。研究结果表明:黑莓清汁经超高压处理后,pH随处理压力升高而显著降低(p<0.05),总酸显著增加(p<0.05),超高压处理后其可溶性固形物、总糖含量无显著变化(p>0.05);花色苷、多酚含量保留率达90%以上,且还原能力显著增强;300MPa处理15min后黑莓清汁清除DPPH·能力显著下降,而其余压力下黑莓清汁清除DPPH·能力均随压力升高显著增强。The effects of high pressure processing （HPP）（300-600MPa for 15min）on the quality changes of blackberry juice were studied.The results showed that compared with the control sample, pH values significantly decreased（ p 〈 0.05 ）, the total acids significantly increased （ p 〈 0.05 ）, while total sugars and soluble solids in blackberry juice had no significant change.Anthocyanins and polyphenols in blackberry juice were well retained and all the retention rates were high above 90%.The scavenging activity on DPPH· were significantly enhanced with increasing pressure except being treated at 300MPa,15min.

关 键 词：超高压 鲜榨 黑莓清汁 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]