| 超高压处理对蓝莓汁品质的影响 |
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| 引用本文： | 王寅, 陶晓赟, 陈健, 张师, 李路宁, 孙爱东. 超高压处理对蓝莓汁品质的影响[J]. 食品工业科技, 2013, (03): 49-51. DOI: 10.13386/j.issn1002-0306.2013.03.062 |
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| 作者姓名： | 王寅 陶晓赟 陈健 张师 李路宁 孙爱东 |
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| 作者单位： | 1.北京林业大学生物科学与技术学院食品科学与工程系,林业食品加工与安全北京市重点实验室 |
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| 摘 要： | 以蓝莓汁为原料,采用200～500MPa高压分别对蓝莓汁处理5～15min,对处理后的蓝莓汁进行微生物和理化指标检测。研究结果表明:超高压处理杀菌效果显著,400MPa处理10min已无菌落检出;高压处理对蓝莓汁色泽、还原糖、可溶性固形物的影响较小,蓝莓汁中的花青素和VC含量在高压处理后保留率达90%以上,而总酸和总酚含量略有下降。
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| 关 键 词： | 超高压 蓝莓汁 品质 |
| 收稿时间： | 2012-09-04 |
Effect of high pressure processing on the qualities of blueberry juice |
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| Effect of high pressure processing on the qualities of blueberry juice[J]. Science and Technology of Food Industry, 2013, (03): 49-51. DOI: 10.13386/j.issn1002-0306.2013.03.062 |
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| Abstract: | The effect of high pressure processing (HPP) (200 ~ 500MPa for 5 ~ 15min) on the quality changes of blueberry juice were studied. The results showed that microorganisms in fresh blueberry juice could be inactivated effectively by HPP. Compared with the control samples, the color, the reducing sugar and the soluble solids in blueberry juice had no significant change treated by HPP treatment, while total sugars and total phenol were decreased after HPP treatment. Anthocyanins and VC were well retained after HPP treatment. |
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| Keywords: | high pressure processing blueberry juice quality |
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