摘要
为了探讨高压对鲜榨梨汁品质的影响,对鲜榨犁汁产品进行了热协同高压处理。热协同高压处理后,果汁的L值显著升高,果汁色泽得以改善。热协同高压处理前后鲜榨梨汁的浊度、可溶性固形物含量和pH值没有显著差异(P>0.05)。
In order to study the effect of high pressure on the quality of fresh pear juice, heating combined high pressure are conducted on fresh pear juice. L value of juice after being conducted by high pressure combined with heating increased significantly and the color of juice is improved. The turbidity, TSS and pH value of juice did not change remarkably（P〉0.05 ）.
出处
《保鲜与加工》
CAS
2006年第6期36-38,共3页
Storage and Process
关键词
鲜榨梨汁
热协同高压
高压处理
VC
浊度
fresh pear juice
high pressure treatment
high pressure combined heating
VC
turbidity
