超高压处理对椰肉原浆保鲜的影响
详细信息Effect of ultra-high pressure treatment on fresh-keeping of coconut puree
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摘要: 为了研究适宜的椰肉原浆的保藏方法,将椰肉原浆经过600MPa压力,保压时间10min,保压温度30℃条件下处理后在0～5℃条件下贮藏16d,分析超高压处理对贮藏期间椰肉原浆的菌落总数、色泽、pH、电导率影响。结果表明:与对照组相比,超高压处理后可以明显抑制微生物的生长。L、a、b值、电导率有所下降,pH升高,但在储藏期间其变化比较缓慢,在一定程度上延缓了椰肉的品质改变。所以超高压技术是一种较好的椰肉原浆保鲜的方法。Abstract: In order to explore the appopriate preservation methods of coconut puree, coconut puree was treated under 600MPa pressure for 10min at 30℃, and then stored at 0～ 5℃ for 16d.Analysis was made on the effect of ultra-high pressure treatment on total bacterial count, color, pH conductivity of coconut puree during the storing period.The results showed that after ultra high pressure treatment, the growth of microorganisms was significantly inhibited.The L value, a value, b value, and conductivity decreased, pH increasesed, but they changed slowly during storing time, which to some extent retarded the change of quality of coconut puree.In a word the ultra high pressure technology could be used in fresh-keeping of coconut puree.
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Keywords:
- ultra-high pressure;coconut puree;fresh-keeping; /
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