高压CO_2对树莓汁品质的影响

Effect of high pressure carbon dioxide on the quality of raspberry juice

研究了高压二氧化碳(High Pressure Carbon Dioxide,HPCD)对树莓汁品质的影响。处理条件为:压强10、20、30MPa,温度35、45、55℃,时间15、30、45、60min。测定其浊度、褐变指数、悬浮稳定性、pH、可溶性固形物含量和色泽。处理后样品褐变指数降低,浊度和悬浮稳定性增加,pH、可溶性固形物含量和色泽没有显著变化。

Effect of high pressure carbon dioxide （High Pressure Carbon Dioxide, HPCD） on the quality of raspberry juice was studied.The treated conditions were as follows：treatment pressures were 10,20 and 30MPa, temperatures were 35,45 and 55℃, time were 15,30,45 and 60min. The turbidity, browning index, suspension stabilitty,pH values, soluble solids and color were measured.After treatment, the browning index decreased, pH, soluble solids content and the color had not changed significantly, while turbidity and suspended stability increased.