【摘 要】
：
为拓展非热加工技术在水果罐头加工中应用,以黄桃罐头为试材,研究了高静压加工对黄桃罐头品质的影响.分析了黄桃罐头果肉或汤汁的质地、显微结构、色泽、pH值、可滴定酸和可
【机 构】
：
中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心
论文部分内容阅读
为拓展非热加工技术在水果罐头加工中应用,以黄桃罐头为试材,研究了高静压加工对黄桃罐头品质的影响.分析了黄桃罐头果肉或汤汁的质地、显微结构、色泽、pH值、可滴定酸和可溶性固形物在加工前后变化,并与传统热加工产品进行比较.结果表明:高静压加工(600MPa,＞5 min)能有效地保持产品质地、显微结构、色泽、pH值、可滴定酸和可溶性固形物,而热加工(90±2℃,20min)导致果肉质地软化、显微结构破坏及可溶性固形物增加,严重影响产品品质.同时感官分析表明,与对照相比,高静压加工黄桃罐头除新鲜度及滋味稍差外,其他方面均无明显差别,而热处理黄桃罐头除保持较好色泽与香气外,其他方面均产生劣质的影响.所得研究结果将为高静压技术在水果罐头中工业化应用提供理论依据.
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