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热协同超高压处理对苹果酱品质影响的研究 被引量：2

Effect of high pressure combined heating on the quality of apple puree
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摘要 40℃～60℃协同500MPa处理后,果酱中检测不到微生物。40℃协同500MPa处理后,果酱中酚类物质的含量与处理前相比没有显著差异(P>0.05),50℃和60℃协同500MPa处理后,除了聚原花色素外,其他酚类比处理前显著增高,果酱的L值显著升高,果酱色泽有所改善。热协同高压处理前后苹果酱可溶性固形物含量和pH值没有显著差异(P>0.05),但还原型VC的损失明显大于单独压力处理的。 Microbes could not be found in apple puree after being conducted with 500 MPa combined with 40℃ -60 ℃. The content of polyphenols （not concluded proanthocyanidins）in puree along with L value of puree after being conducted with 500 MPa combined with 50℃ or 60℃ increased significantly and the color of puree was improved. The turbidity, SS and pH value of puree did not change remarkably（P 〉 0.05 ）, but the content of reduced Vc lost more compared with puree only pressured.
作者 李娜 赵光远 张培旗 白艳红 杨公明
机构地区 郑州轻工业学院食品与生物工程学院
出处 《食品工程》 2007年第1期53-55,共3页 Food Engineering
关键词 苹果酱 热协同高压 酚类物质 VC 颜色 Apple puree ；High pressure combined heating ；Polyphenols ；Vc Color
分类号 TS205.9 [轻工技术与工程—食品科学]
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食品工程
2007年 第1期

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