热协同超高压处理对苹果酱品质的影响

Effect of High Pressure Cooperated with Heating on the Quality of Applesauce

摘要:

苹果酱经40 ℃~60 ℃协同500 MPa的处理后，果浆中检测不到微生物。经40 ℃协同500 MPa的处理后，果浆中酚类物质的含量与处理前相比没有显著差异（p>0.05）；50 ℃和60 ℃协同500 MPa处理后，除了聚原花色素外、其他酚类比处理前显著增高，果浆的L值显著升高，改善果浆色泽。热协同高压处理前后苹果酱可溶性固形物含量和pH值没有显著差异（p>0.05），但还原型Vc的损失明显大于单独压力处理的。

Abstract:

Microbes could not be found in applesauce treated by high pressure (500 MPa) cooperated with heating (40 ℃~60 ℃). Except for proanthocyanidins, the contents of polyphenols in applesauce obviously increased with the increase of the L value of the applesauce treated by high pressure (500 MPa) cooperated with heating (50 ℃ or 60 ℃) and the color of the treated applesauce was also improved. There were no remarkable change in the turbidity, SS value and pH value of applesauce with or without the above-mentioned treatment (p>0.05), while the content of reduced Vc was lower than that in the applesauce only treated by high pressure.