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高压二氧化碳对苹果片榨汁特性的影响

发表时间:2010-09-30  浏览量:1449  下载量:614
全部作者: 张立云,牛爽,杨瑛洁,徐增慧,方昱丹,廖小军
作者单位: 中国农业大学食品与营养工程学院;中国农业大学农业部果蔬加工重点开放实验室;中国农业大学果蔬加工教育部工程研究中心
摘 要: 研究高压二氧化碳(high pressure carbon dioxide,HPCD)处理对苹果片榨汁特性与果汁贮藏期间品质的影响,HPCD处理条件为25℃不同压强(10~30 MPa)处理20 min或25℃ 10 MPa压强不同处理时间 (10~50 min)。结果表明:多酚氧化酶(polyphenol oxidase,PPO)在10 MPa处理20 min可完全钝化。果胶甲基酯酶(pectin methylesterase,PME)比PPO对HPCD具有较强的耐受性,活性随压强的升高而下降,30 MPa处理20 min后残余活性为41.21%;10 MPa下处理时间对PME活性没有显著影响。HPCD处理苹果片对苹果浊汁的颜色有较好的保持作用,颜色指标L值显著升高,a,b值降低;浊度随压强升高或时间延长而下降;4℃贮藏7 d后,HPCD处理后的果汁褐变度无显著变化,而对照组完全褐变。
关 键 词: 农产品加工与贮藏工程;苹果浊汁;高压二氧化碳;多酚氧化酶;果胶甲酯酶
Title: Effects of high pressure carbon dioxide on juicing characteristics of apple slices
Author: ZHANG Liyun, NIU Shuang, YANG Yingjie, XU Zenghui, FANG Yudan, LIAO Xiaojun
Organization: College of Food Science and Nutritional Engineering, China Agricultural University; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, China Agricultural University; Research Center of Fruit and Vegetable Processing Engineering, Ministry of Education, China Agricultural University
Abstract: The paper studied juicing characteristics of apple slices treated by high pressure carbon dioxide (HPCD) at 10-30 MPa for 20 min or 10 MPa for 10-50 min at 25℃ and storage stability of apple cloudy juice. Polyphenol oxidase (PPO) was completely inactivated at 10 MPa for 20 min; but pectin methylesterase (PME) was more resistant to HPCD, and its least residual activity was 41.21% at 30 MPa for 20 min. HPCD retained better color of cloudy apple juice, the L value increased significantly while the a and b value decreased. The turbidity decreased with increasing of the pressure or the treatment time. After 7 d storage at 4℃, the browning degree of showed no significant changes, whereas the cloudy apple juice from the control group completely browned.
Key words: processing and storage of agriculture products; cloudy apple juice; high pressure carbon dioxide; polyphenol oxidase; pectin methylesterase
发表期数: 2010年9月第18期
引用格式: 张立云,牛爽,杨瑛洁,等. 高压二氧化碳对苹果片榨汁特性的影响[J]. 中国科技论文在线精品论文,2010,3(18):1942-1949.
 
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