摘要
研究了高静压/热处理对不同品种黄桃罐头质构的影响。实验结果表明,不同品种特性对高静压加工黄桃罐头果肉的硬度和汤汁黏度无显著影响,热处理使黄桃罐头果肉硬度显著下降,汤汁黏度显著上升,"森克林"品种黄桃罐头在高静压/热处理后硬度最高,质构最好。显微结构分析显示,不同品种特性对高静压加工黄桃罐头果肉细胞的形态无显著影响,细胞基本保持原有形态;热处理使果肉细胞的形态发生了较大的变化,细胞变形且呈无规则形状,细胞间隙明显增大。高静压能使黄桃罐头保持良好的质构,品种适应性较热处理广泛。
The effect of raw material characteristics （Peach varieties） on the texture of canned yellow peach processed by high hydrostatic pressure （HHP） and thermal treatment was investigated. The re- sults show that different varieties have no significant influence on the hardness of canned yellow peach processed by HHP, while the hardness of canned yellow peach processed by thermal treatment de- crease significantly and the syrup viscosity has a marked increase. Canned yellow peaches of ＂Senke- lin＂ varieties get the highest hardness and the best texture after processed by HHP and thermal treat- ment. The microscopic structure analysis indicate that different varieties of yellow peach processed by HHP have no significant effect on the cell morphology and the cells keep the original shapes. With heat treatment,the cell shape changes greatly; the cell deformes and shows no regular shape; the cell gap is significantly increased. The canned yellow peach can be kept in good texture by HHP, which makes HHP has a more extensive adaptability compared with heat treatment.
出处
《高压物理学报》
CAS
CSCD
北大核心
2014年第2期232-238,共7页
Chinese Journal of High Pressure Physics
基金
国家"十二五"支撑计划项目(2011BAD39B01
2012BAD31B09)
国家自然科学基金(30972067)
吉林省世行贷款农产品质量安全项目(2011-Z68)
关键词
高静压
黄桃
质构
品种特性
high hydrostatic pressure
peach
texture
varieties
