【摘要】 以番木瓜破碎打浆制成的番木瓜汁(未灭菌)为研究对象,以总糖、总酸、Vc、顶空CO2和O2含量等为品质判定指标,研究普通、真空、充O2、充CO2包装4种包装方式对番木瓜汁贮藏过程中品质的影响。结果表明,随着贮藏时间的延长,包装番木瓜汁总糖含量不断减小,总酸含量不断上升。其中,普通包装番木瓜汁各指标变化速度最快;真空包装番木瓜汁总糖和总酸含量变化速度较快,但CO2上升速度和Vc损失较小;充O2包装番木瓜汁总糖和总酸含量变化较慢,但CO2上升速度和Vc损失较大;充CO2包装番木瓜汁总糖、总酸、Vc、CO2含量变化均较慢,保质效果相对较好。更多还原

【Abstract】 Papaya juice which was packed with custom package,vacuum package,O2 gas-flushing and CO2 gas-flushing were studied.Changes of total sugar,titratable acidity,Vc of packaged papaya juice and content of CO2,O2 in packaging headspace were investigated during storage.The results show that total sugar and Vc decreased and total acid increased in papaya juice packaged with various packaging technics.The changes of total sugar,total acid,Vc and CO2,O2 in headspace in papaya juice packed with custom package were all steeper;The changes of total sugar and total acid were both steeper,while changes of Vc and CO2,O2 were slower with vacuum package;The changes of total sugar and total acid were both slower,while changes of Vc and CO2,O2 were steeper with O2 gas-flushing package.The change of total sugar and total acid,Vc and CO2,O2 were all slower with CO2 gas-flushing package,which had a better quality.更多还原