摘要
以鲜榨桃汁为原料,分别研究了热处理对其多酚氧化酶(PPO)、过氧化物酶(POD)的灭酶效果影响和超高压对其微生物的灭菌效果影响。结果显示:PPO、POD相对残存酶活随着热处理温度和时间的增加而减小,PPO对热处理的耐受性明显高于POD,最适灭酶条件为75℃1min;菌落总数、霉酵总数和乳酸菌数均随着超高压处理压力和时间的增加而减少,霉菌和酵母菌对超高压的耐受能力明显差于细菌,最适灭菌条件为600MPa10min;按以上最适条件生产的桃汁在1个月贮藏期内达到商业无菌。
The effect of heat treatment on activities of PPO, POD and the effect of ultra-high pressure treatment on results of sterilization were investigated in fresh peach juice preparation. The results showed that the relative residual activities of PPO, POD in fresh peach juice decreased gradually with the rise of temperature and the holding time, POD was more sensitive to heat treatment than PPO, and the optimum condition for enzyme inactivation was 75 ~C, 1 min. Total number of bacteria, mold and yeast, lactic acid bacteria in fresh peach juice decreased gradually with the rise of pressure and holding time, mold and yeast were more sensitive to pressure than bacteria, and the optimum condition for sterilization was 600 MPa, 10 min. The peach juice prepared with above-mentioned optimum condition achieved commercial sterility in a month shelf life.
出处
《食品科技》
CAS
北大核心
2012年第8期83-86,91,共5页
Food Science and Technology
基金
北京市科技计划项目(D101105046610001)
