摘要
热处理对猕猴桃汁中叶绿素破坏较为严重,为此采用超高压"非热"加工技术研究了其对猕猴桃汁中叶绿素保留率的作用效果;主要考察了脱气时间、保压压力、加压时间、保压温度的影响,通过正交优化试验确定了较佳参数:脱气18min,保压压力350MPa,保压20min,此时的叶绿素保留率为79.1%。
With respect to the problem of serious damage of chlorophyll in kiwi fruit juice by heat treatment,the effect of heat treatment on the chlorophyll retention rate was studied using ultrahigh pressure“non-heating”processing technology.Through investigation on four single factors(degassing time,holding pressure,holding time and holding temperature)and orthogonal optimization experiments,the optimum parameters were determined:degassing time18min,holding pressure 350MPa and holding time20min,under these conditions,the chlorophyll retention rate reached79.1%.
作者
何易雯
王志勇
吴泽宇
惠爱玲
张文成
HE Yi-wen;WANG Zhi-yong;WU Ze-yu;HUI Ai-ling;ZHANG Wen-cheng(College of Food Science and Engineering,Hefei University of Technology,Hefei 242000,China;Engineering Research Center of Bio-process in Ministry of Education,Hefei University of Technology,Hefei 242000,China)
出处
《包装与食品机械》
CAS
北大核心
2018年第6期7-9,49,共4页
Packaging and Food Machinery
基金
国家863课题(2011AA100801-05)
关键词
猕猴桃
果汁
超高压加工
叶绿素保留率
kiwi fruit
fruit juice
ultra-high pressure processing
chlorophyll retention rate
