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1、超高壓處理對(duì)番茄汁品質(zhì)的影響第6期(總第176期)2009年6月農(nóng)產(chǎn)品加工?創(chuàng)新版InnovationalEditionofFarmProductsProcessing?47?No.6Jun.超高壓處理對(duì)番茄汁品質(zhì)的影響王薇,賈昌喜,秦曉健(北京農(nóng)學(xué)院食品科學(xué)系,北京102206)摘要:研究了經(jīng)不同壓力和時(shí)間的超高壓處理對(duì)番茄汁品質(zhì)的影響.主要測(cè)定指標(biāo)有菌落總數(shù),抗壞血酸含量,可溶性固形物含量,pH值,同時(shí)與未經(jīng)超高壓處理的鮮榨番茄汁樣品進(jìn)行比較.結(jié)果表明,在室溫下,番茄汁中的微生物對(duì)壓力較為敏感,經(jīng)300MPa保壓5min處理,菌落總數(shù)<
2、;100cfu/mL,符合國(guó)家相應(yīng)衛(wèi)生標(biāo)準(zhǔn);經(jīng)100～500MPa超高壓處理后,番茄汁pH值,抗壞血酸及可溶性固形物含量變化不大,說(shuō)明超高壓處理能較好保持番茄汁原有的品質(zhì).關(guān)鍵詞:超高壓處理;番茄汁;品質(zhì)中圖分類號(hào):TS255.36文獻(xiàn)標(biāo)志碼:AEffectofultra-highpressureprocessingonthequalityoftomatojuiceWangWei,”JiaChang~i,QinXiaojian(DepartmentofFoodScience,BeijingAculturalCollege,Beijing1022
3、06,China)Abstract:Theeffectofuhra—highpressureprocessingonthequalituyoftomatojuicebyUHPprocessingwithdifferentpressureandtimewerestudiedinthispaper.Thetotalnumberofbacteria,ascorbicacid,solublesolidscontent,andpHvalueweredetected.Thetreatedjuicewerecomparedwithuntreatedrespe
4、ctively.Theexperimentalresultsshowedthatthebacteriaaresensitivetopressurefortomatojuiceinroomtemperature.Thetotalnumberofbacteriadeclinedin100cfu/mL
超高壓處理對(duì)番茄汁品質(zhì)的影響第6期(總第176期)2009年6月農(nóng)產(chǎn)品加工?創(chuàng)新版InnovationalEditionofFarmProductsProcessing?47?No.6Jun.超高壓處理對(duì)番茄汁品質(zhì)的影響王薇,賈昌喜,秦曉健(北京農(nóng)學(xué)院
5、食品科學(xué)系,北京102206)摘要:研究了經(jīng)不同壓力和時(shí)間的超高壓處理對(duì)番茄汁品質(zhì)的影響.主要測(cè)定指標(biāo)有菌落總數(shù),抗壞血酸含量,可溶性固形物含量,pH值,同時(shí)與未經(jīng)超高壓處理的鮮榨番茄汁樣品進(jìn)行比較.結(jié)果表明,在室溫下,番茄汁中的微生物對(duì)壓力較為敏感,經(jīng)300MPa保壓5min處理,菌落總數(shù)<100cfu/mL,符合國(guó)家相應(yīng)衛(wèi)生標(biāo)準(zhǔn);經(jīng)100～500MPa超高壓處理后,番茄汁pH值,抗壞血酸及可溶性固形物含量變化不大,說(shuō)明超高壓處理能較好保持番茄汁原有的品質(zhì).關(guān)鍵詞:超高壓處理;番茄汁;品質(zhì)中圖分類號(hào):TS255.36文獻(xiàn)標(biāo)志碼:AEff
6、ectofultra-highpressureprocessingonthequalityoftomatojuiceWangWei,”JiaChang~i,QinXiaojian(DepartmentofFoodScience,BeijingAculturalCollege,Beijing102206,China)Abstract:Theeffectofuhra—highpressureprocessingonthequalituyoftomatojuicebyUHPprocessingwithdifferentpressureandtimew
7、erestudiedinthispaper.Thetotalnumberofbacteria,ascorbicacid,solublesolidscontent,andpHvalueweredetected.Thetreatedjuicewerecomparedwithuntreatedrespectively.Theexperimentalresultsshowedthatthebacteriaaresensitivetopressurefortomatojuiceinroomtemperature.Thetotalnumberofbacte
8、riadeclinedin100cfu/mL
超高壓處理對(duì)番茄汁品質(zhì)的影響第6期(總第176期)2009年6月農(nóng)產(chǎn)品加工?創(chuàng)新版Innovationa
