超高压、超声波及协同处理对红枣浊汁的影响

Effects of Ultrahigh Pressure, Ultrasonic Wave & Co-treatment on the Juice of Red Date Turbid

研究了超高压、超声波及协同处理对红枣浊汁微生物、酶活性、VC及理化性质的影响。结果表明,不同灭菌处理方式下所得的浊汁的理化性质无显著性影响,VC保存率随着压力的升高逐渐降低,超高压与超声波协同处理条件下,随着压力的升高钝化酶活作用显著,与UHP相比,超高压协同超声波处理灭菌的综合效果最好。

The effects of ultrahigh pressure,ultrasonic wave and co-treatment on microorganism,enzyme activity,vitamin C and physicochemical properties of jujube juice were studied.The results showed that the physicochemical properties of turbid juice were not significantly affected by different sterilization methods.The VC retention rate decreased with the increase of pressure.The activity of passivating enzyme was significantly increased with the increase of pressure.Compared with UHP,the combined effect of UHP and ultrasonic treatment was the best.