摘要
为研究超高压对苹果酱质量的影响,苹果浆分别采用0.1、200、400和600MPa加压处理10min,分析超高压后苹果酱中细菌总数、黏度、色泽、析水性和VC含量的变化。结果表明:400MPa压力处理10min后,产品具有较好的理化指标,是苹果酱加工的适宜条件。
The ultra high pressure （UHP） was used to product the apple jam.The apple juice were treated with 0.1,200, 400 and 600MPa pressure for 10min. The effects of UHP on microorganisms, viscosity, colours, water discharge and ascorbic acid of jam were determined. The results shows that the UHP treatment of 400MPa could effectively prevent the better physical and chemical index and were the suitable conditions.
出处
《食品科技》
CAS
北大核心
2007年第12期60-62,共3页
Food Science and Technology
关键词
超高压
苹果酱
质量
ultra high pressure
apple jam
quality
