超高压对胡萝卜—草莓复合汁中酶和微生物的影响

Effect of ultra high pressure treatment on enzymes and bacterium of carrot-strawberry juice

目的:为利用超高压技术加工鲜榨果汁提供依据;方法:采用超高压处理鲜榨胡萝卜—草莓复合汁,发现不同压力、保压时间对复合果汁中POD、PPO和LOX酶的活性及其微生物的致死作用不同;结果:在200,300,400,500,600MPa分别处理20min时,POD最耐压,LOX对压力最敏感,其中600MPa下POD、PPO和LOX分别失活46.15%、52%和77.24%。在400MPa、20min处理的复合汁中大肠杆菌≤3MPN/100mL,细菌总数≤10CFU/mL。

Objective：The effect of different ultra high pressure and time treatment on the LOX, POD and PPO enzymes and bacterium in the mixture of fresh carrot and strawberry juice was obviously different. Method ： Under the treatment conditions 0/＇200,300,400,500,600 MPa for 20 min respectively. Conclusion ：results showed that POD was very- pressure-tolerant, and PPO was the second, and LOX was much sensitive to pressure treatment. The activity of POD, PPO and LOX was decreased by 46.15% ,52% and 77.24% at 600 MPa for 20 min respectively. After the juice mixture was pressurized at 400 MPa for 20 min, its total bacteria counts was ≤10 CFU/mL, the coliform count was ≤3 MPN/100 mL.