【摘要】 研究了超高压及协同热烫、冷冻处理对雪莲果汁营养品质和理化性质的影响,并进行为期30 d的储藏,每隔5 d测定雪莲果的品质指标,研究不同处理对雪莲果汁储藏期间色泽、总酚、低聚果糖等的影响。结果表明,随着压力增大,雪莲果汁黏度逐渐增大,灭菌效果增强。在储藏期间,超高压及其协同处理能有效抑制雪莲果汁褐变,降低总酚和低聚果糖等营养物质流失率。压力越大,效果越明显,其中,热烫协同超高压处理组的效果最佳,能有效保护雪莲果汁的贮藏品质。更多还原

【Abstract】 The effects of ultrahigh pressure and synergistic blanching and freezing treatments on the nutritional quality and physicochemical properties of yacon juice were studied. The storage for 30 d was performed. The quality indexes of yacon were determined every 5 d. The effects of different treatments on the color, phenol and fructooligosaccharides were studied. The results showed that with the increase of pressure, the viscosity of yacon juice gradually increased, and the sterilization effect enhanced. During storage, UHP and its synergistic treatment could effectively inhibit the browning of yacon juice and reduce the loss of nutrients such as total phenols and fructooligosaccharides. The greater the pressure, the more obvious the effect, of which, blazing synergistic effect of the best combination of UHP treatment could effectively protect the storage quality of yacon juice.更多还原