热处理对菠萝果浆感官品质的影响研究

Effects of Three Thermal Treatments on the Organoleptic Properties of Pineapple Puree

摘要:

运用高压蒸汽、沸水及微波三种热处理方法对菠萝果浆进行灭菌处理，考察灭菌后果浆的感官品质，并测定了常温贮藏两周后菠萝果浆的感官指标，比较三种方式对果浆造成的影响。结果表明：高压蒸汽处理对菠萝果浆的感官品质影响较大，菠萝的特征风味、滋味损失较严重；沸水处理能较好的保留菠萝果浆特有的风味物质，但也不能杜绝蒸煮味的产生，对菠萝果浆品质有一定的影响；微波处理能很好地保持菠萝果浆原有的风味，几乎没有蒸煮味产生。结果说明，在实验的三种热处理方式中，微波处理对菠萝果浆的感官品质保持最有利。

Abstract:

Three kinds of thermal treatments were used to sterilize pineapple puree, including autoclave heating, boiling water and microwave process. Organoleptic properties of pineapple pulp were inspected. After 2 weeks storage, these organoleptic properties were tested again. Results showed that sensorial properties of pineapple puree were greatly influenced by autoclave heating, and the typical aroma and savor of pineapple was lost. Boiling water treatment was able to protect flavor, but some cooking flavor was produced. Microwave process was benefit for sensorial properties reservation. Nearly no cooking flavor was appeared. In conclusion, microwave treatment could be used for preserving the pineapple traits of these three methods.