超高压技术对加工即食蔬菜品质的影响

以结球甘蓝、紫皮洋葱、胡萝卜、辣椒、黄瓜五种蔬菜为原料，经热烫、护色、增脆预处理后再进行超高压处理，分析蔬菜品质和相关酶指标的变化，研究超高压技术在即食蔬菜生产中的应用效果。结果表明，预处理过程中的热烫虽然能明显钝化POD活性，对多酚类物质的含量影响较小，但对VC破坏严重。五种蔬菜在400、450、500 MPa，静压5~15 min条件下，能保持较好的色泽、脆度、风味与口感，VC保留率>93%，酚类物质有一定增加，灭菌率可达93.3%以上。

The Influence of Ultra High Pressure Technology on Quality of Instant Vegetables

Cabbage, purple onion, carrots, peppers and cucumbers were used as raw material for producing instant vegetables by ultra high pressure technology. The instant vegetables were prepared by ultra high pressure processing after pretreatment of blanching, color protection and embrittlement. The quality and related enzymes of instant vegetables were analyzed. The results showed that, in the pretreatment process, blanching could obviously passivate the POD activity, had little effect on polyphenols content, but had serious damage on VC content. When the pressure were 400 MPa, 450 MPa or 500 MPa and the time lasted for 5 to 15 min, the 5 kinds of instant vegetables could maintain the good color, crispness, flavor and taste, the retention rate of VC was greater than 93%, polyphenols content increased, and the sterilization rate could reach more than 93.3%.