摘要
大葱的葱叶和葱白一样营养丰富,针对葱叶的巨大浪费,把葱叶加工成葱叶酱并且用100 MPa^500 MPa的高压进行处理。表明超高压葱叶酱中pH下降,总酸含量均上升。蛋白质含量相比热处理损耗的相对较少,可溶性糖的含量经过超高压处理后升高,且在200 MPa时达到最高为2.67%。通过500 MPa,10 min处理后可以有效的抑制OPP和POD的活性,防治褐变。热处理葱叶酱的VC保存率为29.3%,而通过超高压处理则可明显的得到提高,最高达到91.2%。400 MPa时菌落总数仅为50 cfu/mL,达到了商业无菌。
The contents of nutrition of stalk and leaf of welsh onion were basically similar, we put welsh onion leaves processed into welsh onion leaves sauce and then processed with high pressure of 100 MPa-500 MPa. The results show that the HPP welsh onion leaves sauce＇s pH values were significantly decreased, total acids is increased after HPP. The protein contents after HPP lost less than heat treatment, soluble sugar＇s content increased after HPP, when 200 MPa, achieved the highest 2.67%. Enzyme activity of POD and OPP were decreased obviously under 500 MPa for 10 min, prevented its browning effectively. The heat treatment VC preservation rate is 29.3%, it can increased by HPP, the highest can achieved 91.2%. When 400 MPa, total number of colonies is 50 cfu/mL, achieved commercial sterility.
出处
《食品工业》
北大核心
2013年第12期136-139,共4页
The Food Industry
关键词
超高压技术
葱叶酱
品质
热处理
ultra high pressure
welsh onion leaves sauce
qualities
heat treatment
