紫薯泥产品开发和贮藏期品质研究  

Development of Purple Sweet Potato Processed Products and Its Qualities on Storage Life

作　　者：高林[1] 刘妍[1] 廖小军[1] 吴继红[1] GAO Lin LIU Yan LIAO Xiao-jun WU Ji-hong(College of Food Science and Nutritional Engineering, China Agriculture University, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Ministry of Agriculture Vegetables, Beijing 100083, China)

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室,北京100083

出　　处：《食品研究与开发》2016年第16期193-197,共5页Food Research and Development

基　　金：北京市科技计划课题(Z131100003113001);国家支撑计划课题(2014BAD04B04)

摘　　要：以紫薯为原料加工制作成紫薯泥,通过超高压和巴氏杀菌两种方式对产品进行处理,以未杀菌作对照,探究紫薯泥的贮藏期,并对其贮藏期品质进行研究,以期获得能够适宜货架期及质优的预制紫薯泥产品。研究结果表明,在4℃的贮藏下,超高压处理的紫薯泥贮藏期为21 d,巴氏杀菌处理贮藏期为12 d;超高压处理和巴氏杀菌可以有效控制产品的pH值和可滴定酸的变化;超高压处理较于巴氏杀菌和未杀菌处理能较大程度保持产品的色泽、总酚、花色苷和抗氧化活性。The objective of this study was to develop a kind of prepared purple potato mud that has a longer shelf life and better quality. Based on the fresh purple sweet potato,with the combination traditional steaming processing technology and high hydrostatic pressure（HHP） or pasteurization,prepared purple potato mud were developed. The effects of HHP and pasteurization on inactivation of natural microorganisms,contents of physical and chemical indicators and the antioxidant activity were investigated. It turned out that during the process of HHP,the storage period of purple potato mud could be extended to 21 days at 4 ℃,and pasteurization could prolong storage life to 12 days. There were no evident changes on the pH value and the titratable acid content a-mong these treatments during the storage period. The process of HHP performed better in keeping the color,con-tents of total phenols,anthocyanin and the antioxidant activity on purple potato mud＆#39;s storage life than pasteur-ization and unsterilized.

关 键 词：紫薯 超高压杀菌 贮藏期 花色苷 铁还原力 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]