| 热协同高压处理对鲜榨梨汁品质的影响 |
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| 引用本文： | 赵光远,李娜,张培旗,白艳红,杨公明. 热协同高压处理对鲜榨梨汁品质的影响[J]. 保鲜与加工, 2006, 6(6): 36-38 |
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| 作者姓名： | 赵光远 李娜 张培旗 白艳红 杨公明 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,郑州,450002;漯河市食品工业学校,漯河,462000 |
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| 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).
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| 关 键 词： | 鲜榨梨汁 热协同高压 高压处理 VC 浊度 |
| 文章编号： | 1009-6221(2006)06-0036-03 |
| 收稿时间： | 2006-08-07 |
| 修稿时间： | 2006-08-07 |
Effect of High Pressure Combined Heating on Quality of Fresh Pear Juice |
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| ZHAO Guang-yuan,LI Na,ZHANG Pei-qi,BAI Yan-hong,YANG Gong-ming. Effect of High Pressure Combined Heating on Quality of Fresh Pear Juice[J]. Storage & Process, 2006, 6(6): 36-38 |
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| Authors: | ZHAO Guang-yuan LI Na ZHANG Pei-qi BAI Yan-hong YANG Gong-ming |
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| Affiliation: | 1.Department of Food and Biology Engineering, ZHengzhou Light Industry College, ZHengzhou 450002, China; 2.School of Luohe Food Industry, Luohe 462000, China |
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| Abstract: | 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). |
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| Keywords: | fresh pear juice high pressure treatment high pressure combined heating VC turbidity |
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