超高压杀菌技术在苹果燕麦复合饮料中的应用  

Application of Ultra-high Pressure Sterilization Technology in Apple Oat Compound Beverage

作　　者：刘颖平[1,2] 顾小福 徐怀德 LIU Yingping;GU Xianfu;XU Huaide(Northwest A&F University,Yangling,Shaanxi 712100,China;Shaaxi Jiahe Phrmaceutical Limited,Yangling,Shaanxi 712100,China;Yangling Global Horticulture Limited,Yangling,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学,陕西杨凌712100 [2]陕西嘉禾药业有限公司,陕西杨凌712100 [3]杨凌环球园艺有限公司,陕西杨凌712100

出　　处：《农产品加工》2018年第4期38-39,43,共3页Farm Products Processing

摘　　要：应用超高压杀菌技术有效改善了苹果燕麦复合饮料热杀菌产生的蒸煮味问题;升压至300 MPa,保持压力3 min后迅速升压至600 MPa时再保持压力7 min;产品麦香味和苹果味明显,组织状态稳定品尝不到蒸煮味,苹果燕麦复合饮料的口感清爽、酸甜适中,麦香味和苹果味明显。In this paper,the application of ultra-high pressure sterilization technology improved the cooking taste of apple oat compound beverage and the pressure was raised to 300 MPa.The product had obvious flavor of wheat and apple,and could not taste cooking taste stably in the tissue state.The taste of apple oat compound beverage was fresh and refreshing.3 min after maintaining pressure,the pressure was raised to 600 MPa and then remained under 7 mins.The product had obvious flavor of wheat and apple,and could not be cooked in a stable state.Medium sour and sweet,wheat flavor and apple taste obvious.

关 键 词：超高压杀菌 苹果燕麦复合饮料 应用 

分 类 号：TS205[轻工技术与工程—食品科学]