摘要
研究了温度对超高压枣汁品质的影响,并分别研究了超高压联合Nisin、溶菌酶对枣汁维生素C、总酚、微生物及理化性质的影响。结果表明,维生素C保存率随着温度的升高逐渐降低,超高压与Nisin、溶菌酶协同之间无显著差异,温度升高具有增强酶活钝化效果的作用,与UHP相比,联合生物保鲜剂处理可有效提高灭菌速率,其中UHP-nisin处理对微生物的杀灭效果最好。
The effect of temperature on the quality of ultra high pressure jujube juice was studied. The effects of ultra high pressure combined with nisin and lysozyme on the contents of vitamin C, total phenolics, microorganisms and physicochemical properties were studied. The results showed that the preservation rate of vitamin C decreased gradually with the increase of temperature; there was no significant difference between the coordination of high pressure with nisin and with lysozyme; the passivation effect of enzyme activity enhanced with the increase of temperature. Compared with UHP, treatment combined with biological preservative could effectively improve the sterilization rate, and the treatment of UHP-nisin has the best germicidal effect.
出处
《食品工业》
CAS
北大核心
2018年第1期59-62,共4页
The Food Industry
