不同比例CO_2气体对鲜榨番木瓜汁变质动力学平衡的影响  

Effects of different proportions of CO_2 gas on the balance of fresh carica papaya juice metamorphism dynamics

作　　者：张义珂[1] 张钦发[1] 何淑华[1] 汪雪雁[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2015年第4期40-42,共3页Food Science and Technology

摘　　要：以不同比例的CO2气体成分对鲜榨番木瓜汁进行储藏,测定果汁糖、酸、醇、醛的变化量,研究CO2浓度对鲜榨番木瓜汁变质过程动力学平衡的影响,结果表明:(1)高浓度的CO2可以降低糖的转化量;(2)CO2气体能够对果汁中酸转换平衡起到抑制作用,降低挥发酸和顶空酸的含量;(3)CO2可以延迟和抑制糖向醇和糖向醛的转化,并且浓度越高,效果越明显。由此高浓度的CO2维持果汁的糖酸比,抑制不利物质的产生,降低果汁营养物质的损失,达到延长果汁保质期的目的。With different proportions of CO2 gas to store fresh carica papaya juice and determine the conversion quantity of saccharides, acid, alcohol and aldehyde in the juice, the effects of different proportions of CO2 gas on the balance of fresh carica papaya juice metamorphism dynamics were investigated. The results show that a high concentration of CO2 can reduce the amount of conversion of saccharides. The CO2 gas also has inhibiting action on conversion balance of the acid of the juice by reducing the amount of volatile acid and headspace acid. The conversion of saccharides to alcohol and saccharides to aldehydes would be inhibited and delayed by the CO2 gas. Besides, the concentration of the gas is higher, the effect is more obvious. By this way a high concentration of CO2 could maintain a suitable saccharides acid ratio to the juice, suppress the bad material, reduce the loss of nutrients, and achieve the purpose of prolonging the shelf life of the juice.

关 键 词：鲜榨番木瓜汁 CO2气体 动力学平衡 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]