超高压与热处理对荔枝汁品质影响的研究.pdfVIP

* , , , , (华南理工大学轻工与食品学院, 广东广州510640) : 对比分析了热处理和高压处理达到商业杀菌要 的基础上分别对荔枝汁感官品质的影响, 同时探讨分析处理 后果汁理化性质和感官品质的变化结果表明, 热处理和高压处理均使果汁总糖含量增加, 而总酸含量有所下降, 超 高压处理后果汁总酸含量相对下降更大不同杀菌方式处理后果汁中可溶性固形物变化不显著( P 005),超高压处 理( 450MPa, 5m in)能显著降低单宁的含量, 从感官评价角度看, 超高压杀菌处理后果汁品质相对于热处理效果更佳, 当超高压达到 450MPa,保压 5m in处理后的果汁样品总体评价优于其他条件处理的果汁样品 :超高(静)压, 感官分析, POD酶, 非酶褐变 Study on quality of litchijuice treated by ultra- highpressureand heatprocessing * YANG Shan- shan, LIBian- sheng , LIUW ei- tao, EICan- hu,iWUYu- yan ( College of Light Ind stry and Food Sciences, So th Ch inaUn iversity of Technology, G angzho 510640, China) Abstrac:t Senso ry q a lity changes of litch i j ice w e re st d ied, b ase on achievem ent comm e rc ia l ste riliza tion req irem ents by heat trea tm ent and ltra- h gi h p res s re( UHP) trea tm ent sepa ra te lyAnd the reasons o f changes w e re s rveyed as w e llThe res lts show ed tha t tota l s g ar content o f fr it j ice w as increased by bo th trea tm ents, b t to ta l ac id content w as dec reased, and it w as dec reased g rea te r by UHPSo l b le so lids d id no t chang e s gi n ificantyl ( P 005), and ltra- h gi h p ress re treatm ent( 450MPa, 5m ni ) can sign ificantly red ce the tann in contentThe sensory eva l a toi n of j ice q a lity by UHP w as be tte r than heat trea tm entWhen p res s re ach ieved 450MPa, ho ld ing 5m in, ove ra llas sessm ent o f j ice q a lity w as s pe rio r to o the r cond itoi ns o f the j ice samp les Key w ords: ltra- h gi h p res s re; senso ry ana lys is; POD enzym e; non- enzym e brow n ing : TS25544 : A : 1002- 0306( 2010) 01- 0095- 04 , , [ 1- 3