超高压和热处理对番木瓜浆品质影响的研究

对比不同处理超高压与热处理达到商业无菌的番木瓜浆,分析其理化性质和营养成分影响。结果表明:超高压处理对番木瓜浆色泽无显著影响,但热处理后色泽明显加深。热处理和超高压处理对可溶性固形物、p H值、总酸度影响不明显。总多酚、维生素C含量经热处理后显著降低,但超高压处理对其没有影响。研究表明,超高压处理对于番木瓜浆有很好的杀菌效果,能较好地保持番木瓜浆中的天然营养成分,对番木瓜加工来说是一种很有前景的非热加工技术。

Influence of Thermal and High Hydrostatic Pressure on Quality Characteristics of Papaya Pulp

A comparative analysis of the commercial sterility, based on the impact of ultra-high pressure and heat papaya pulp by their physicochemical properties and nutrients was conducted. The results showed thathigh pressure treatment had no significant effect on the papaya pulp color, but the color was deepened after the heat treatment. Heat treatment and high pressure treatment on soluble solids, pH, total acidity was not obvious. Total polyphenols, vitamin C content after heat treatment significantly reduced, but high pressure treatment has no effect. This study showedthat high pressure treatment for papaya pulp had a good bactericidal effect, and the papaya pulp could better maintain the natural nutrients, meaning the processing was a promising non-thermal processing technology.