高密度二氧化碳处理压力对苹果浆品质的影响
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摘要
采用高密度二氧化碳技术对苹果浆进行灭菌,以期维持苹果浆的品质。研究高密度二氧化碳处理压力(0 MPa~25 MPa)对苹果浆品质的影响。结果显示随着高密度二氧化碳技术处理压力增大,苹果浆中菌落总数降低,在压力为25 MPa时,苹果浆中菌落总数降低89.1%,总酚含量升高,Vc含量仅降低12.4%;电子鼻分析结果显示(5~20)MPa处理对苹果浆的风味没有显著性影响。因此,采用20 MPa的高密度二氧化碳技术处理可以最有效维持苹果浆的品质和风味。
The dense phase carbon dioxide technology was applied to sterilize the apple puree and maintain qualities of apple pulp. The effect of the pressure of dense phase carbon dioxide treatment(0 MPa~25 MPa) on qualities of the apple pulp was compared. The results showed that the sterilization ability of the dense phase carbon dioxide treatment was enhanced with the pressure in the apple puree. When the pressure of dense phase carbon dioxide treatment reached 25 MPa, the total colony counts of the apple puree was reduced by 89.1%, the total phenol content was enhanced, and Vc content was only reduced by 12.4%; The electronic nose analysis showed that the flavor of the apple puree under(5~20)MPa showed no significant difference with that of the fresh apple puree. Therefore, the dense phase carbon dioxide treatment at 20 MPa maintained the qualities and flavor of apple puree effectively.
The dense phase carbon dioxide technology was applied to sterilize the apple puree and maintain qualities of apple pulp. The effect of the pressure of dense phase carbon dioxide treatment(0 MPa~25 MPa) on qualities of the apple pulp was compared. The results showed that the sterilization ability of the dense phase carbon dioxide treatment was enhanced with the pressure in the apple puree. When the pressure of dense phase carbon dioxide treatment reached 25 MPa, the total colony counts of the apple puree was reduced by 89.1%, the total phenol content was enhanced, and Vc content was only reduced by 12.4%; The electronic nose analysis showed that the flavor of the apple puree under(5~20)MPa showed no significant difference with that of the fresh apple puree. Therefore, the dense phase carbon dioxide treatment at 20 MPa maintained the qualities and flavor of apple puree effectively.
引文
[1]钟烈洲.超声波对现榨苹果汁的品质影响[D].杭州:浙江大学,2013
[2]翟金亮.桑椹果汁微波杀菌工艺及花色苷稳定性研究[D].杭州:浙江大学,2008
[3]冀晓龙.杀菌方式对鲜枣汁品质及抗氧化活性的影响研究[D].杨凌:西北农林科技大学,2014
[4]杨扬,李欣,饶伟丽,等.高压二氧化碳杀灭大肠杆菌过程中的蛋白质变化研究[J].现代食品科技,2014,30(5):118-124
[5]顾丰颖,卢嘉,王晓拓,等.高密度二氧化碳技术的杀菌机制及其在食品工业中的应用[J].中国农业科技导报,2013,15(6):162-166
[6]侯志强,赵凤,饶雷,等.高压二氧化碳技术的杀菌研究进展[J].中国农业科技导报,2015,17(5):40-48
[7]刘野,赵晓燕,邹磊,等.高压二氧化碳对鲜榨西瓜汁杀菌效果和风味的影响[J].食品科学,2012,33(3):82-88
[8]南霞,张超,赵晓燕,等.高密度二氧化碳生产苹果浆工艺的优化[J].食品工业科技,2016,37(22)
[9]GB 47892-2010,食品微生物学检验菌落总数测定[S]
[10]KIMBALL D A.In Citrus processing-Quality control and technology[M].New York:Van Nostrand Reinhold,1991:117-125 2013,82(10):56-62
[12]邱涛涛,王华,毛世红,等.石榴叶总酚测定及提取工艺研究[J],食品科学,2009,30:131-134
[13]李军.钼蓝比色法测定还原型VC[J].食品科学,2000,21(8):42-45
[14]李思越.高密度二氧化碳技术对鲜榨梨汁主要品质影响的研究[D].武汉:华中农业大学,2011
[15]郭鸣鸣,吴继军,徐玉娟,等.荔枝汁高密度二氧化碳杀菌研究[J].食品工业科技,2010,31(7):321-323
[16]Ferrentino Giovanna,Spilimbergo Sara.High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot[J].The Journal of Supercritical Fluids,2015,105(23):170-178
[17]Snehasis Chakraborty,Pavuluri Srinivasa Rao,Hari Niwas Mishra,et al.Effect of combined high pressuretemperature treatments on color and nutritional quality attributes of pineapple puree[J].Innovative Food Science and Emerging Technologies,2015,28:10-21
[18]孙新,赵晓燕,马越,等,高密度二氧化碳处理对鲜切苦瓜品质的影响[J],食品工业科技,2016,37(19)
[19]徐玉娟,温靖,肖更生,等.高密度二氧化碳对荔枝汁品质的影响[J].食品科学,2012,33(15):71-74
[20]张霞.梨浆抽真空冷打工艺优化及其品质研究[D].太原:山西农业大学,2016
[2]翟金亮.桑椹果汁微波杀菌工艺及花色苷稳定性研究[D].杭州:浙江大学,2008
[3]冀晓龙.杀菌方式对鲜枣汁品质及抗氧化活性的影响研究[D].杨凌:西北农林科技大学,2014
[4]杨扬,李欣,饶伟丽,等.高压二氧化碳杀灭大肠杆菌过程中的蛋白质变化研究[J].现代食品科技,2014,30(5):118-124
[5]顾丰颖,卢嘉,王晓拓,等.高密度二氧化碳技术的杀菌机制及其在食品工业中的应用[J].中国农业科技导报,2013,15(6):162-166
[6]侯志强,赵凤,饶雷,等.高压二氧化碳技术的杀菌研究进展[J].中国农业科技导报,2015,17(5):40-48
[7]刘野,赵晓燕,邹磊,等.高压二氧化碳对鲜榨西瓜汁杀菌效果和风味的影响[J].食品科学,2012,33(3):82-88
[8]南霞,张超,赵晓燕,等.高密度二氧化碳生产苹果浆工艺的优化[J].食品工业科技,2016,37(22)
[9]GB 47892-2010,食品微生物学检验菌落总数测定[S]
[10]KIMBALL D A.In Citrus processing-Quality control and technology[M].New York:Van Nostrand Reinhold,1991:117-125 2013,82(10):56-62
[12]邱涛涛,王华,毛世红,等.石榴叶总酚测定及提取工艺研究[J],食品科学,2009,30:131-134
[13]李军.钼蓝比色法测定还原型VC[J].食品科学,2000,21(8):42-45
[14]李思越.高密度二氧化碳技术对鲜榨梨汁主要品质影响的研究[D].武汉:华中农业大学,2011
[15]郭鸣鸣,吴继军,徐玉娟,等.荔枝汁高密度二氧化碳杀菌研究[J].食品工业科技,2010,31(7):321-323
[16]Ferrentino Giovanna,Spilimbergo Sara.High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot[J].The Journal of Supercritical Fluids,2015,105(23):170-178
[17]Snehasis Chakraborty,Pavuluri Srinivasa Rao,Hari Niwas Mishra,et al.Effect of combined high pressuretemperature treatments on color and nutritional quality attributes of pineapple puree[J].Innovative Food Science and Emerging Technologies,2015,28:10-21
[18]孙新,赵晓燕,马越,等,高密度二氧化碳处理对鲜切苦瓜品质的影响[J],食品工业科技,2016,37(19)
[19]徐玉娟,温靖,肖更生,等.高密度二氧化碳对荔枝汁品质的影响[J].食品科学,2012,33(15):71-74
[20]张霞.梨浆抽真空冷打工艺优化及其品质研究[D].太原:山西农业大学,2016