高密度二氧化碳处理压力对苹果浆品质的影响  

Effects of dense phase carbon dioxide pressure treatments on qualities of apple puree

作　　者：南霞[1,2] 张超[1] 马越[1] 霍乃蕊[2] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室农业部都市农业(北方)重点实验室,北京100097 [2]山西农业大学食品科学与工程学院,太谷030801

出　　处：《食品科技》2017年第6期80-84,共5页Food Science and Technology

基　　金：国家现代农业科技城成果惠民科技示范工程项目(Z151100001015017);北京市农林科学院科技创新能力建设专项新学科培养项目(KJCX20140204&KJCX20140111-21);果蔬农产品保鲜与加工北京市重点实验室专项(Z141105004414037)

摘　　要：采用高密度二氧化碳技术对苹果浆进行灭菌,以期维持苹果浆的品质。研究高密度二氧化碳处理压力(0 MPa^25 MPa)对苹果浆品质的影响。结果显示随着高密度二氧化碳技术处理压力增大,苹果浆中菌落总数降低,在压力为25 MPa时,苹果浆中菌落总数降低89.1%,总酚含量升高,Vc含量仅降低12.4%;电子鼻分析结果显示(5~20)MPa处理对苹果浆的风味没有显著性影响。因此,采用20 MPa的高密度二氧化碳技术处理可以最有效维持苹果浆的品质和风味。The dense phase carbon dioxide technology was applied to sterilize the apple puree and maintain qualities of apple pulp. The effect of the pressure of dense phase carbon dioxide treatment（0 MPa^25 MPa） on qualities of the apple pulp was compared. The results showed that the sterilization ability of the dense phase carbon dioxide treatment was enhanced with the pressure in the apple puree. When the pressure of dense phase carbon dioxide treatment reached 25 MPa, the total colony counts of the apple puree was reduced by 89.1%, the total phenol content was enhanced, and Vc content was only reduced by 12.4%; The electronic nose analysis showed that the flavor of the apple puree under（5~20）MPa showed no significant difference with that of the fresh apple puree. Therefore, the dense phase carbon dioxide treatment at 20 MPa maintained the qualities and flavor of apple puree effectively.

关 键 词：高密度二氧化碳 苹果浆 压力 品质 风味 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]