摘要
采用 0、5 0 0、70 0MPa的压力在室温下处理猕猴桃酱 ,并与传统的热处理方法进行了比较。通过对样品细菌总数、Vc含量和色泽变化的检测得出 :样品经大于 5 0 0MPa的高压处理 ,灭菌效果明显 ,而护色及护Vc的效果在 70 0MPa的高压下效果最佳。
Total microorganisms count, V c content and color and luster of chinese gooseberry paste treated by 0, 500, 700?MPa high hydrostatic pressure in room temperature are compared with that treated by traditional thermal processing system. The results show that when the pressure is hihger than 500?MPa, the sterilization effect is distinct, but for the purpose of protecting the color and luster the better high pressure is 700?MPa.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第8期28-30,共3页
Food and Fermentation Industries
关键词
高压处理
猕猴桃酱
杀菌
质量
果浆
high pressure,chinese gooseberry paste, sterilization
