| 超高压对草莓果肉饮料的杀菌效果与品质影响 |
| |
| 引用本文： | 许文文,曹霞敏,胡小松,廖小军. 超高压对草莓果肉饮料的杀菌效果与品质影响[J]. 食品科学, 2011, 32(23): 28-34. DOI: 10.7506/spkx1002-6630-201123004 |
| |
| 作者姓名： | 许文文 曹霞敏 胡小松 廖小军 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室 |
| |
| 基金项目： | 北京市科技计划项目(D10110504660000) |
| |
| 摘 要： | 研究不同超高压条件(压力600MPa，保压时间分别为0、2、4、6、8、10min)对草莓果肉饮料的杀菌效果及600MPa、4min超高压处理前后草莓果肉饮料理化品质的变化。结果表明：在600MPa、4min的超高压条件下，草莓果肉饮料中的细菌、霉菌和酵母可全部被杀死，并且该处理前后草莓果肉饮料中的可溶性固形物、pH值、可滴定酸、颜色、总酚含量及抗氧化性均无显著性差异(P＞0.05)，但VC含量损失9.2%、花青素含量损失20.6%；超高压处理后草莓果肉饮料中部分酯类成分损失，醇类物质种类及数量增加(P＜0.05)，但仍保持草莓原有的特征风味。
|
| 关 键 词： | 超高压 草莓果肉饮料 微生物安全性 品质 |
Effects of High Hydrostatic Pressure(HHP) Processing on Microbial Inactivation and Quality of Strawberry Nectar |
| |
| XU Wen-wen,CAO Xia-min,HU Xiao-song,LIAO Xiao-jun. Effects of High Hydrostatic Pressure(HHP) Processing on Microbial Inactivation and Quality of Strawberry Nectar[J]. Food Science, 2011, 32(23): 28-34. DOI: 10.7506/spkx1002-6630-201123004 |
| |
| Authors: | XU Wen-wen CAO Xia-min HU Xiao-song LIAO Xiao-jun |
| |
| Affiliation: | (National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministryof Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
| |
| Abstract: | The effects of high hydrostatic pressure(HHP)(600 MPa,0-10 min) on microorganism inactivation and quality of strawberry nectar were investigated.HHP treatment for 4 min was sufficient to inactivate total aerobic bacteria,molds and yeasts in strawberry nectar without significantly influencing the total soluble solid,pH,titratable acidity,color,total phenols and antioxidant activity of strawberry nectar(P > 0.05).However,the contents of vitamin C and anthocyanins in HHP-treated strawberry nectar were signific... |
| |
| Keywords: | high hydrostatic pressure(HHP) strawberry netar microbiological safety qualities |
| 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 |
