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高压二氧化碳处理对橙汁货架期的影响 被引量:9

Effect of high pressure carbon dioxide treatment on the shelf life of orange juice
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摘要 为了探讨高压CO2加工技术对橙汁货架期的影响,将新鲜的橙汁在温度为37℃,压力60 MPa的高压CO2中处理9 min后,分别在4、 15、25和37℃下贮藏,测定果胶甲基酯酶残存相对活性、浑浊度、维生素C残留量和颜色变化。结果表明:在4和15℃下贮藏,橙汁的货架期分别在84和56 d以上;浑浊稳定性比较好;维生素C含量保持在80%以上;在4、15和25℃下贮藏颜色基本上没变化。因此,高压CO2处理橙汁可有效延长产品的货架期,此技术值得在果汁企业中广泛推广。 In order to study the effect of high pressure carbon dioxide treatment on the shelf life of orange juice,the prepared orange juice was subjected to high pressure carbon dioxide treatment(60 MPa for 9 min at 37℃).After storage for some time at 4,15,25 and 37℃, respectively,Pectin Methyl-Esterase(PME)activity,opacity stability,vitamin C content and color change were detected.The results show that the shelf life of orange juice stored under 4℃and 15℃more than 84 days and 56 days respectively,and more than 80%a...
出处 《农业工程学报》 EI CAS CSCD 北大核心 2009年第2期298-301,共4页 Transactions of the Chinese Society of Agricultural Engineering
基金 山东农业大学博士专项科研基金项目(SDAU20070308)
关键词 高压效应 二氧化碳 澄汁 贮藏 非热力杀菌 货架期 high pressure effects carbon dioxide orange juice storage non-thermal sterilization shelf life
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