超高压技术在苹果汁加工中应用的研究进展  

Research Progress on the Application of Ultra High Pressure Technology in Apple Juice Processing

作　　者：崔艳敏 孟宪军[1] 王铭悦 佟宇奇 韩金宏 王飞[1] 李丽[1] Cui Yanmin;Meng Xianjun;Wang Mingyue;Tong Yuqi;Han Jinhong;Wang Fei;Li Li(School of Food Shenyang Agricultural University,Shenyang 110161)

机构地区：[1]沈阳农业大学食品学院

出　　处：《黑龙江八一农垦大学学报》2019年第6期52-57,65,共7页journal of heilongjiang bayi agricultural university

基　　金：沈阳市科技计划项目(Z18-3-018)

摘　　要：苹果汁营养丰富,为苹果的主要加工产品,但传统的热加工方式无法改善苹果汁易褐变等一系列问题。超高压技术作为非热处理的新技术,与热处理相比,通常仅破坏维持生物大分子高级结构的非共价键,因此可以最大程度保持产品的营养品质、色泽、风味等以及改善贮藏特性。介绍了超高压技术的工作原理和特点以及超高压技术对苹果汁中微生物、稳定性相关酶的活性及理化营养品质等的影响,也介绍了该技术存在的一些局限性及待进一步研究的内容,为更好地应用于苹果汁加工提供借鉴。Fresh and no added juice was the current trend of the juice industry. Apple juice was rich in nutrients and was the main processed product of apples,but traditional thermal processing methods could not improve a series of problems such as browning of apple juice. As a new non-heat treatment technology,ultrahigh pressure technology usually only destroyed the non-covalent bonds that maintained the advanced structure of biological macromolecules compared with heat treatment,thus maximizing the nutritional quality,color,flavor,etc. of the product and storage characteristics. This paper introduced the working principle and characteristics of ultra high pressure technology,and the influence of ultra-high pressure technology on microorganism,activity of stabilization-related enzymes and physicochemical nutrition quality in apple juice,and also introduced some limitations of this technology and the contents to be further studied,so as to provide reference for better application in apple juice processing.

关 键 词：超高压技术(UHP) 苹果汁 微生物 酶活性 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]