摘要
研究超高压处理压力对鲜榨番茄汁品质的影响。研究以热处理(100℃处理5 min)作为对照,评价超高压处理200、400、600 MPa压力在25℃处理20 min对鲜榨番茄汁品质的影响。结果显示,超高压处理可以将鲜榨番茄汁中的菌落总数、霉菌和酵母菌数量控制在国家食品标准限量限以内。与热处理相比,当超高压处理压力为400、600 MPa时,可以维持鲜榨番茄汁中总酚含量和Vc含量,降低其颜色变化,并且钝化影响果汁营养和颜色的多酚氧化酶和过氧化物酶,为提高果汁贮藏稳定性奠定基础。因此,超高压处理(压力≥400 MPa)可以有效维持鲜榨番茄汁的品质。
The effect of pressure of high pressure treatment on qualities of fresh tomato juice was evaluated. The effect of ultra-high pressure treatment of 200, 400, 600 MPa on the quality of fresh tomato juice at 25 ℃ for 20 min was evaluated with the heat treatment at 100 ℃ for 5 min as the control. The results showed that the total colonies number, fungi and yeast number in the fresh tomato juice could be accorded to the national food standard. Compared with the heat treatment, the total phenolic content and Vc content of the fresh tomato juice was well maintained with the high pressure treatment of 400 MPa and 600 MPa, and color varieties was reduced, and the polyphenol oxidase and peroxidase was significantly inactivated. Therefore, the high pressure（pressure greater than 400 MPa） was effectively maintained the quality of fresh tomato juice.
作者
王欢欢
马越
赵晓燕
张超
WANG Huan-huan;MA Yue;ZHAO Xiao-yan;ZHANG Chao(Beijing Academy of Agriculture and Forestry Sciences,Beijing Vegetable Research Center,Beijing 100097;Shenyang Agriculture University,Shenyang 110866;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Beijing 100097;Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture,Beijing 100097;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（North China）of Ministry of Agriculture,Beijing 100097)
出处
《食品科技》
CAS
北大核心
2018年第9期84-89,共6页
Food Science and Technology
基金
科技部重点研发计划项目(2016YFD0400302-5)
现代农业产业技术体系项目(CARS-23&25)
北京市自然科学基金项目(6172013)
果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)
关键词
超高压
鲜榨番茄汁
菌落总数
多酚氧化酶
过氧化物酶
high pressure treatment
fresh tomato juice
total colony
polyphenol oxidase
peroxidase
