摘要
研究高压协同CO_2、N_2及两种气体不同比例混合对鲜切雪莲果酶活、微生物、色泽、总酚、低聚果糖(fructo oligosaccharide,FOS)及理化性质的影响。研究结果表明:与高压处理相比,高压协同混合气体处理对酶活钝化作用效果显著,灭菌效果更好,降低膜脂化及细胞膜损坏程度,营养及感官品质保持得较好。
The effect of high pressure combined CO2,N2 and two kinds of gas mixtures on enzyme activities,microorganisms,color,total phenolics,FOS and physicochemical properties of fresh cut yacon were studied.The results showed that the high pressure mixed gas processing together inactivation effect on enzyme activityand germicidal was remarkable,reducd the membrane lipid and membrane damage,nutrition and sensoryquality kept better.
出处
《食品研究与开发》
CAS
北大核心
2018年第1期171-175,共5页
Food Research and Development
