| 超高压加工对天然椰子汁品质的影响 |
| |
| 引用本文： | 程磊晶,马永昆,严蕊,马善丽,张龙.超高压加工对天然椰子汁品质的影响[J].食品科学,2011,32(21):62. |
| |
| 作者姓名： | 程磊晶 马永昆 严蕊 马善丽 张龙 |
| |
| 作者单位： | 江苏大学食品与生物工程学院;江苏省农产品生物加工与分离工程中心; |
| |
| 基金项目： | 江苏大学高级人才专项资助项目(1283000126) |
| |
| 摘 要： | 采用200～600MPa压力对天然椰子汁处理10min,研究其理化性质、营养品质、抗氧化活性及感官品质的变化情况。结果表明:经高压处理后椰子汁的可溶性固形物、pH值、总糖、总酸及总酚含量与空白样相比无显著差异(P>0.05);VC含量减少较显著,保存率为87.9%～97.6%;氨基酸在500、600MPa处理后含量显著增加(P<0.05);抗氧化活性在400MPa处理后显著降低,600MPa处理后显著增加(P<0.05)。感官评定结果表明:400MPa超高压处理10min的椰子汁与椰子原汁相比无明显差异,因此,采用超高压处理能较好地保持天然椰子汁的风味和营养品质。
|
| 关 键 词： | 超高压 椰子汁 品质 抗氧化活性 |
Effect of Ultra-high Pressure Processing on the Quality of Fresh-squeezed Coconut Juice |
| |
| CHENG Lei-jing,MA Yong-kun,YAN Rui,MA Shan-li,ZHANG Long.Effect of Ultra-high Pressure Processing on the Quality of Fresh-squeezed Coconut Juice[J].Food Science,2011,32(21):62. |
| |
| Authors: | CHENG Lei-jing MA Yong-kun YAN Rui MA Shan-li ZHANG Long |
| |
| Affiliation: | CHENG Lei-jing1,MA Yong-kun1,2,YAN Rui1,MA Shan-li1,ZHANG Long1(1.School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China,2.Biological Processing and Separation Engineering Center of Jiangsu Province,Zhenjiang 212004,China) |
| |
| Abstract: | The effects of ultra-high pressure processing(UHPP)(200-600 MPa for 10 min) on physicochemical properties,nutritional quality and antioxidant activity of fresh-squeezed coconut juice were studied.The results showed that,compared to the control,UHPP did not significantly change the contents of soluble solid content,total sugar,total acid and total phenol and pH in coconut juice(P > 0.05).The contnent of free amino acids increased significantly after 500 or 600 MPa processing(P < 0.05).The content of vitamin ... |
| |
| Keywords: | ultra-high pressure processing coconut juice quality antioxidant activity |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
