超高压处理对香蕉豆浆复合汁品质稳定性的影响

Effect of ultra-high pressure treatment on quality stability of banana soybean milk compound juice

研究超高压技术在不同压力(100~500MPa)、温度(25~55℃)和时间(5~20min)条件下,对香蕉豆浆复合汁的微生物数量、关键酶活性、悬浮稳定性及感官特性的影响。结果表明:以未处理样品作为对照,随着处理压力的升高,除香蕉豆浆复合汁的稳定性在500MPa时出现显著降低外,其他品质均趋于改善,如微生物数量的显著降低(P<0.05);压力高于400MPa时,POD及PPO酶的显著失活(P<0.05)、褐变和起泡性的改良、色泽的稳定。处理温度高于45℃时,对超高压处理复合汁的各项指标的改善有较明显辅助作用,而保压时间影响不显著。

In order to study the effect of ultra-high pressure technology on microbial quantity,key enzyme activity,suspension stability and sensory characteristics of banana soybean milk compound juice under different pressure(100~500 MPa),temperature(25~55℃)and time(5~20 min)conditions,the untreated samples as comparison.The result showed that the qualities of banana soybean milk compound juice tended to improve,except the significantly decreased stability of that at 500 MPa with the increase of treat pressure,such as the significantly decreased microbial quantity(P<0.05),significantly inactivated of POD and PPO with higher than 400 MPa pressure(P<0.05),improved browning and foaming and the stabilized color.The temperature had an obvious auxiliary on improving the indexes of compound juice under ultrahigh pressure treatment,but the holding time had no significant effect.