高压均质与冷却循环系统：对胡萝卜汁理化性质、流变学特性、酶和类胡萝卜素图谱的影响。

High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice.

机构信息

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland.

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Microbiology, 36 Rakowiecka St., 02-532, Warsaw, Poland.

出版信息

Food Chem. 2022 Feb 15;370:131023. doi: 10.1016/j.foodchem.2021.131023. Epub 2021 Sep 2.

DOI:10.1016/j.foodchem.2021.131023

PMID:34509942

Abstract

The influence of high pressure homogenization (HPH) at 100-150 MPa performed by multiple passes below 35 °C on carrot juice quality and stability was studied. The highest reduction in microorganisms (by 2.47 log) was noted at 150 MPa with 5 passes of the juice through the homogenizer. The PPO and POD's residual activity increased after HPH; PG was at the same level, while PME activity increased or decreased depending on the process parameters used. HPH treatment resulted in a decrease in the apparent dynamic viscosity, turbidity and colour parameters. Five passes at 150 MPa caused an increase in the carotenoid content, especially 9-Z-β-carotene (by 154%) while the TPC did not change significantly. Carrot juice treatment at 150 MPa with 5 passes may extend its shelf-life by 3 days when stored at 4 °C.

摘要

研究了在 35°C 以下通过多次（100-150 MPa）高压均相处理（HPH）对胡萝卜汁质量和稳定性的影响。在 150 MPa 下进行 5 次果汁通过匀浆器，可最大程度地减少微生物（减少 2.47 个对数）。HPP 后 PPO 和 POD 的残余活性增加；PG 处于相同水平，而 PME 活性则根据所用的工艺参数增加或减少。HPH 处理会降低表观动态粘度、浊度和颜色参数。在 150 MPa 下进行 5 次处理会增加类胡萝卜素的含量，尤其是 9-Z-β-胡萝卜素（增加 154％），而 TPC 没有明显变化。在 4°C 下储存时，150 MPa 处理 5 次可将胡萝卜汁的保质期延长 3 天。