摘要
研究高压脉冲电场处理 (PEF)和热处理对鲜榨苹果汁贮藏期的品质影响。研究发现 ,4℃贮藏 3 0d ,PEF( 2 5kV/cm ,1 0 3 5个脉冲 )和热处理 ( 72℃、1 5s和 90℃、60s)可以降低果汁中微生物数量 ,而且对苹果汁的电导率、Brix和 pH值的影响不显著 (P >0 0 5 )。但是热处理对果汁的浊度有显著影响 (P <0 0 5 ) ,而PEF处理差异不显著 (P >0 0 5 )。PEF处理苹果汁的L值和色值均优于热处理 ,感官评价中风味和色泽比热处理的苹果汁更接近对照的风味和色泽。
Effects of pulsed electric fields (PEF) at 25 kV/cm for 1 035 pulse numbers on the quality of apple juice were investigated and compared with those of heat treatments (72 ℃/15 s and 90 ℃/60s) The PEF treatment prevented the growth of microorganisms at 4 ℃ Electric conductivity, Brix and pH values were not significantly affected by processing methods (P<0 05) The PEF-treated apple juice had significant cloud compared with heat-treated apple juice (P<0 05) The PEF-treated apple juice had High whiteness (L) and T (440 ?nm) than the heat-treated apple juice (P<0 05) The PEF-treated apple juice had better flavor and color than heat-treated apple juice by Sensory evaluation
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第8期49-54,共6页
Food and Fermentation Industries
基金
国家自然基金资助项目 (No .30 3710 0 3)
