摘要
以热处理(100℃,处理时间5 min)作为对照,评价超高压处理在压力400 MPa,温度25℃条件下处理时间10,20和30 min对鲜榨番茄汁品质的影响。结果显示,超高压处理(在25℃和400 MPa压力下,处理时间20 min以上)可以使鲜榨番茄汁菌落总数小于100 CFU/mL,达到商业无菌;超高压处理降低鲜榨番茄汁的颜色变化,其风味比热处理更加接近于番茄的原有香气;超高压处理保留鲜榨番茄汁中总酚和VC含量,其总酚保留率比热处理组提高约35%;超高压处理可以钝化多酚氧化酶和过氧化物酶活性,其中在400 MPa和25℃条件下处理时间20 min或更长时间,钝化多酚氧化酶活性效果更佳明显。因此,在25℃和400 MPa条件下,处理时间20 min以上有利于维持鲜榨番茄汁的品质。
The high pressure treatment of 400 MPa and 25 ℃ was hold for 10, 20, and 30 min with the heat treatment of 100 ℃ for 5 min as the control. The results showed that the high pressure treatment （under the pressure of 25 ℃ and 400 MPa for over 20 min） reduced the total colony of fresh tomato juice less than 100 CFU/mL and achieved commercial asepsis. The high pressure treatment reduced the color change of fresh tomato juice, and its aroma was closer to the original aroma of tomato juice than the thermal treatment. The total phenol and VC content of fresh tomato juice were maintained by the high pressure treatment. The residual rate of the total phenol content of the high pressure treatment was about 35% higher than in heat treatment. The polyphenol oxidase and peroxidase were inactivated by the high pressure treatment. The high pressure treatment at 400 MPa and 25 ℃ for 20 min or longer was better to inactivate the polyphenol oxidase. Therefore, the high pressure treatment at 400 MPa and 25 ℃ for 20 min or longer was beneficial to maintain the quality of fresh tomato juice.
作者
马越
王欢欢
王雨滨
赵晓燕
张超
MA Yue1,3, WANG Huanhuan1,2, WANG Yubin1,3, ZHAO Xiaoyan1,4, ZHANG Chao1,5(1. Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; 2. Shenyang Agriculture University, Shenyang, Liaoning 110866, China; 3. Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, China; 4. Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture, Beijing 100097, China; 5. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops （North China） of Ministry of Agriculture, Beijing 100097, China)
出处
《农产品加工（下）》
2018年第8期1-5,9,共6页
Farm Products Processing
基金
科技部重点研发计划项目(2016YFD0400302-5)
现代农业产业技术体系资助项目(CARS-23&25)
北京市自然科学基金资助项目(6172013)
果蔬农产品保鲜与加工北京市重点实验室资助项目(Z141105004414037)
关键词
超高压
鲜榨番茄汁
菌落总数
多酚氧化酶
过氧化物酶
high pressure treatment
fresh tomato juice
total colony
polyphenol oxidase
peroxidase
