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超高压杀菌处理冷破碎猕猴桃果浆贮藏期的品质变化 预览

Quality changes in cold crushed kiwi fruit pulp treated with ultra-high pressure sterilization during storage
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摘要 研究冷破碎海沃德猕猴桃果浆冷藏期品质的变化,为后续猕猴桃深加工及产品开发提供依据。采用冷破碎设备获得猕猴桃果肉果浆,超高压杀菌后分析4℃、-20℃贮藏条件下果浆的微生物、理化、营养和酶活指标的变化。结果表明,果浆在4℃贮藏6周、-20℃贮藏14周时,其大肠杆菌、霉菌酵母增殖速度慢增量较少,而菌落总数显著增大(增加97.19%、85.98%);4℃、-20℃贮藏使果浆的褐变度上升显著(增加23.53%、32.35%),其Vc、多酚、果胶的含量均显著下降,分别降低了17.27%、17.81%和11.33%、17.36%,11.96%、11.96%;果浆的果胶酶活不断降低,4℃、-20℃下贮藏下降了50.00%、63.98%。因此,超高压非热杀菌对热敏性猕猴桃果浆有较好的灭酶杀菌作用,果浆-20℃贮藏14周保持较好品质。 The quality changes in ultra high pressure (UHP)-treated cold-crushed kiwi fruit pulp during storage were investigated.Changes in major microbiological indicators,physiochemical indicators,nutritional indicators,and index of its main enzyme activity were studied when stored at 4 ℃ for 6 weeks and at -20 ℃ for 14 weeks.The results showed that after storing at both conditions,increments of proliferation for Escherichia coli,mold,and yeast were small and slow in the pulp.After storing the UHP-treated kiwi fruit pulp at 4 ℃ for 6 weeks,its total number of colonies as well as the browning degree increased significantly by 97.19% and 23.53%,respectively.Its contents of Vc,polyphenols,and pectin decreased significantly by 17.27%,17.81% and 11.33%,respectively.Besides,the enzyme activity of pectin decreased by 50%.On the other hand,after storing the UHP-treated kiwi fruit pulp at -20 ℃ for 14 weeks,its total number of colonies and browning degree significantly increased by 85.98% and 32.35%,respectively.Its Vc,polyphenols,and pectin contents reduced significantly by 17.36%,11.96%,and 11.96%,respectively.Moreover,pectin activity was lowered by 63.98%.The kiwi fruit pulp stored for 14 weeks at -20 ℃ maintained good quality.Therefore,the UHP can inactive enzymes and have sterilizing effects on heat-sensitive kiwi fruit pulp,which provides the basis for refinery processing and products development of kiwi fuit.
作者 邓红 马婧 李涵 孟永宏 郭玉蓉 DENG Hong;MA Jing;LI Han;MENG Yonghong;GUO Yurong(College of Food Engineering and Nutrition Science,Shaanxi Normal University,Xi'an 710062, China)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2019年第8期123-129,135共8页 Food and Fermentation Industries
基金 科技部“新型果蔬汁加工关键技术及装备研发”(2017YFD0400700) 农业部产业体系项目(CARS-28) 陕西省科技厅项目(2016KTCL02-34).
关键词 猕猴桃 果浆 杀菌 品质 贮藏期 kiwi fruit pulp sterilization quality storage period
作者简介 第一作者:邓红,博士,副教授;通讯作者:孟永宏,副教授,E-mail:men gyonghong@snnu.edu.cn。
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