| 摘要: |
| [目的]探索超高压加工技术在西瓜汁加工过程中的应用.[方法]榨取西瓜汁,分别以200,250,300,350,400 MPa压力处理10 min,以西瓜原汁和热处理(85 ℃10 min)西瓜汁为对照,对各处理西瓜汁的感官品质,可溶性固形物含量、固体悬浮颗粒、紫外可见吸收光谱及保藏性能进行检测,研究超高压处理对西瓜汁物理特性和保藏性能的影响.[结果]西瓜原汁经350 MPa超高压处理10 min后,色泽、风味明显优于热处理,且固体颗粒减少,稳定性提高;处理压力对西瓜汁紫外可见吸收光谱的影响较大,对可溶性固形物含量的影响不大.[结论]西瓜汁最适的超高压处理条件是:西瓜经榨汁后,添加质量分数0.03%维生素C,在47～51 kPa下脱气10 min,再经350 MPa处理10 min,此方法处理的西瓜汁品质最好,保藏期较长. |
| 关键词: 超高压处理 西瓜汁 物理特性 保藏性能 |
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| 基金项目:陕西省科技攻关项目(2000KG-A01) |
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| Effect of ultra-high pressure processing on physical property and storage of watermelon juice |
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| Abstract: |
| 【Objective】 The study is to research the application of ultra-high processing techniques in the heat-sensitive watermelon juice processing.【Method】 Fresh raw watermelon juice was treated with the pressures of 200,250,300,350,400 MPa for 10 min,and raw juice and the heat-treated(85 ℃ 10 min) samples were used as control data.The watermelon external appearance and tastes,soluble solids,solid suspended granules,filtrate ultra-violet absorbance spectra and storage performance were compared in the experiment to study the effect of ultra-high treat pressures on the physical property and storage of watermelon juice.【Result】 After being processed with ultra-high pressures,raw watermelon juice appeared and tasted much better than heat-treated one;that the solid granules in the juice were reduced and that the stability of watermelon juice was increased.The treatment pressures affected the filtrate ultra-violet absorbance of watermelon juice remarkably but did not have much effect on the soluble solid content.【Conclusion】 The optimal watermelon juice treatment condition is to air drain the raw watermelon juice added with 0.03% (m/m) Vitamin C for 10 min under 47-51 kPa,and then to be treated with 350 MPa pressure for 10 min.This processing can produce the best and longer-lasting sensory quality of watermelon. |
| Key words: watermelon juice ultra-high pressure physical property storage |
