超高压处理对鲜榨橙汁品质的影响  

Influence of ultra high pressure on quality of fresh orange juice

作　　者：王孝荣[1] 罗佳丽[1] 潘年龙[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2012年第23期144-147,共4页Science and Technology of Food Industry

摘　　要：研究比较超高压处理和热处理对鲜榨橙汁品质的影响。研究结果表明:鲜榨橙汁经处理后,其主要成分都呈现不同程度的损失,但超高压处理鲜榨橙汁效果较热处理好,且对色泽影响较小;鲜榨橙汁经处理后,其香气成分发生了变化,酯类、醇类、酮类总含量变化相对较小,醛类经热处理及超高压处理后与鲜榨橙汁比较有所降低,降低比例都在4倍以上;烃类及其它类物质含量与鲜榨橙汁比较也有所下降。Fresh orange juice were processed by ultra high pressure （UHP）and thermal treatments respectively, and their qualities were compared by relational evaluation. Both the two processing ways led to the loss of main components in orange juice to different degrees. However, the effect of main constituents on fresh orange juice processed by UHP was better than that by thermal treatment and less influence of UHP was observed on the color of fresh orange juice.After processed,the relative contents of ester, alcohols and ketones in orange juice slightly decreased.The relative contents of aldehydes in both processing orange juice was more than four times higher than that in fresh orange juice.The relative contents of hydrocarbons and other aroma components in orange juice also decreased.

关 键 词：超高压 鲜榨橙汁 品质 风味成分 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]