高压浸渍果胶酶与Ca^(2+)的软罐装油桃保脆研究

Study of pectinase and Ca^(2+)pressed by ultra-high pressure on brittleness-keeping of canned nectarine

探讨超高压浸渍酶与Ca2+处理罐装油桃,以找到提高软罐装油桃脆性的最佳工艺条件。以油桃为对象,借助高压将果胶酶和Ca2+浸渗到组织内部,以提高保脆效果。结果表明,油桃超高压浸渍保脆的最佳工艺条件为:压力:400MPa,保压时间:25min,添加乙酸钙量:0.5g/kg,酶添加量:40.0mg/kg,在此条件下油桃脆性可提高25.429%。说明超高压浸渍果胶酶与Ca2+能够提高罐装油桃的脆性,且效果显著。

This study investigated pectinase and Ca2＋ processing canned nectarine by ultra-high pressure impregnation, in order to improve the brittleness of canned nectarine.The optimal brittleness-keeping conditions were as follows：pressure was 400MPa, processing time was .25 minutes, addition of calcium acetate was O.Sg/kg, addition of pectinase was 40mg/kg, the brittleness of canned nectarine could be increased by 25.429%.Result showed that the brittleness of canned nectarine could be improved with this method, and the test results were obvious.