| 高压CO_2处理对西瓜汁的影响 |
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| 引用本文： | 王新磊,吴继红,张燕,廖小军,胡小松. 高压CO_2处理对西瓜汁的影响[J]. 食品与发酵工业, 2008, 34(11) |
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| 作者姓名： | 王新磊 吴继红 张燕 廖小军 胡小松 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京,100083 |
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| 基金项目： | 国家"十一五"支撑计划课题--食品冷加工与高效分离技术研究 |
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| 摘 要： | 以海南麒麟西瓜为原料,榨汁后进行HPCD(高压CO2)杀菌处理,处理温度为25℃,压力为20 MPa和30 MPa,处理时间分别为10、30和60 min,测定HPCD处理后西瓜汁的主要理化指标、细菌总数和PME酶(果胶甲基酯酶)活性变化。结果表明:HPCD处理后西瓜汁pH值降低0.3～0.7、可溶性固形物无明显变化、颜色更红、浊度增加,细菌总数降低可达到2个对数,果胶甲基酯酶活性可降低50%。
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| 关 键 词： | 高压CO_2 西瓜汁 杀菌 细菌总数 果胶甲基酯酶 |
Effect of High Pressure Carbon Dioxide on Watermelon Juice Processing |
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| Wang Xinlei,Wu Jihong,Zhang Yan,Liao Xiaojun,Hu Xiaosong. Effect of High Pressure Carbon Dioxide on Watermelon Juice Processing[J]. Food and Fermentation Industries, 2008, 34(11) |
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| Authors: | Wang Xinlei Wu Jihong Zhang Yan Liao Xiaojun Hu Xiaosong |
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| Abstract: | Fresh watermelon juice was treated with high pressure carbon dioxide(HPCD).The conditions were as follows: treatment temperature 25℃;pressures 20 and 30 MPa;treatment time 10,30 and 60 min.After treated with HPCD,the pH of watermelon juice dropped 0.3~0.7,no change of soluble solid content was observed.The juice color was more red and its turbidity increased.Moreover,total number of bacteria was decreased to 2 log cycle.Residual activity of pectinmethyl esterase(PME) was reduced to 50%. |
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| Keywords: | high pressure carbon dioxide watermelon juice sterilization total number of bacteria pectinmethyl esterase |
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