摘要
利用高压与中温协同加工方法处理果蔬类食品,对保持产品色泽和风味、提高品质等有积极作用,具有重要的应用价值。本研究基于连续高压射流形成的脉冲加压方式,考察瞬变高压与中温协同作用对冬瓜汁中POD活力的影响。研究结果表明:工作压力、进料温度、环境pH值及处理时间对POD的活性有着重要影响。高于50MPa的压力能够有效抑制POD活力,而低于40MPa的压力则起到激活作用;35℃和55℃的进料温度使POD活性降低,而45℃的进料温度又能激活POD活力;进料温度35℃、压力20MPa、处理时间4min时,2.99的pH值可使POD几乎全部失活,但相同条件下,4.96和5.96的pH值则有一定程度的激活作用;此外,随着瞬变高压处理时间的延续,POD活性呈现先升后降的变化规律,且工作压力愈高,抑制POD活力所需的时间愈短。
During processing fruit and vegetable, the combined treatment of high-pressure jet and medium temperature cancontribute intrinsic colour, flavor and good quality to processed food, which will thus be extremely helpful in the field of foodproduction. Based on the impulsed pressurization brought by continuously high-pressure jet, the effects of the processing onthe peroxidase (POD) activity in wax gourd juices are discussed in this paper. Results show that the processing conditions suchas pressure, temperature, ambient pH value and treatment time can influence greatly the POD activity. POD can be inactivatedunder the pressure of >50MPa or the material temperature of 35℃ and 55℃, while this enzyme can be activated under <40MPa or the material temperature of 45℃. When the temperature of raw material is 35℃, the pressure is 20MPa and the treatmenttime is 4min, the acidity of pH 2.99 can inactivate subtotal POD, while the effect of pH 4.96 and 5.96 is contrary. In addition,POD is activated in the beginning, and then is inactivated gradually along with lasting of the treatment time. And the higher thepressure is treated, the shorter the processing time used to inactivate POD.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第9期34-38,共5页
Food Science
基金
安徽省重点科研项目(00023063
01041173)
