| 超高压杀菌白萝卜汁的关键工艺研究 |
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| 引用本文： | 徐夏旸,张甫生,陈芳,吴继红,胡小松.超高压杀菌白萝卜汁的关键工艺研究[J].食品科学,2012,33(4):8-12. |
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| 作者姓名： | 徐夏旸 张甫生 陈芳 吴继红 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 |
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| 基金项目： | 北京市大学生科学研究与创业行动计划项目(2010);北京市科技计划课题(D101105046610001) |
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| 摘 要： | 探讨白萝卜汁的热烫、酶解以及超高压杀菌工艺。结果表明：100℃热烫3min能使硫代葡萄糖苷酶完全失活；在酶解温度40℃、pH5.0、酶用量0.15g/L、酶解时间60min条件下，白萝卜的出汁率可达到81.48%；超高压处理对白萝卜汁具有显著的杀菌作用，且随压力的增大和处理时间的延长杀菌效果增加；经加速实验评价，500MPa处理1min可作为白萝卜汁的杀菌参数。
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| 关 键 词： | 白萝卜汁 超高压(UHP) 热烫 酶处理 |
Process Optimization for Blanching,Enzymatic Treatment and Ultra High Pressure Sterilization of Radish Juice |
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| XU Xia-yang,ZHANG Fu-sheng,CHEN Fang,WU Ji-hong,HU Xiao-song.Process Optimization for Blanching,Enzymatic Treatment and Ultra High Pressure Sterilization of Radish Juice[J].Food Science,2012,33(4):8-12. |
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| Authors: | XU Xia-yang ZHANG Fu-sheng CHEN Fang WU Ji-hong HU Xiao-song |
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| Affiliation: | Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables
Processing, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University,
Beijing 100083, China |
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| Abstract: | This study aimed to optimize process parameters for the blanching,enzymatic treatment and ultra high pressure(UHP) sterilization of radish juice.The results showed that myrosinase in radish dices was inactivated completely after blanching for 3 min at 100 ℃.The juice yield reached 81.48% after 60 min of treatment with 40 ℃,pH 5.0,0.15 g/L pectinase.In addition,UHP treatment had significant sterilization effect on microorganisms,which increased with increasing pressure and treatment time.The results of accelerated tests indicated that treatment at 500 MPa for 1 min was suitable for the sterilization of radish juice. |
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| Keywords: | radish juice ultra high pressure(UHP) blanching enzymatic treatment |
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