摘要
探讨热协同高压对鲜榨苹果汁酚类和VC的影响。结果表明:400MPa时,处理后酚类物质相比处理前的有所减少,差异显著(P<0.05)。600MPa处理后各种酚类略有减少,但没有显著差异。压力为800MPa时,各种酚类物质的含量增加。40℃协同500MPa的处理后,果汁中酚类物质的含量与处理前相比没有显著差异(P>0.05),50℃和60℃协同500MPa处理后,除了聚原花色素外、其他酚类比处理前显著增高外,果汁的L值显著升高,果汁色泽改善,但还原型VC的损失明显大于单独压力处理的。
The effect of high pressure and heating synergy on the color and content of polyphenols and Vc in fresh apple juice was studied. Results show that, the content of polyphenols in juice after pressuring at 400 MPa lost significantly （ P 〉 0.05 ） compared with that before being pressured. For juice pressured at 600 MPa the content of polyphenols decreased but not significantly（ P 〉0.05 ）, and for juice pressured at 800 MPa the content of it increased. Microbes could not be found in juice after being conducted at 500 MPa combined with 40 - 60 ℃ heat treatment. The content of polyphenols （ not concluded proanthocyanidins） in juice along with L value of juice after being conducted at 500 MPa combined with 50 ℃ or 60 ℃ increased significantly and the color of juice was improved but the content of reduced Vc lost increased compared with juice being pressured only.
出处
《食品与机械》
CSCD
北大核心
2007年第4期34-37,共4页
Food and Machinery
基金
郑州轻工业学院博士启动基金项目(项目编号:20051203)
关键词
鲜榨苹果汁
热协同高压
酚类物质Vc
果汁颜色
Fresh apple juice
High pressure and heating synongy
Polyphenols Vc
Color
