高压浸渍果胶酶与Ca<sup>2+</sup>的软罐装油桃保脆研究

高压浸渍果胶酶与Ca²⁺的软罐装油桃保脆研究

基金项目:

安徽省科技厅农产品加工中试系统与关键技术装备研究科技计划项目(2011AKKG1121)；

详细信息

Engineering Research Center of Bio-process in Ministry of Education, Hefei University of Technology

摘要: 探讨超高压浸渍酶与Ca2+处理罐装油桃,以找到提高软罐装油桃脆性的最佳工艺条件。以油桃为对象,借助高压将果胶酶和Ca2+浸渗到组织内部,以提高保脆效果。结果表明,油桃超高压浸渍保脆的最佳工艺条件为:压力:400MPa,保压时间:25min,添加乙酸钙量:0.5g/kg,酶添加量:40.0mg/kg,在此条件下油桃脆性可提高25.429%。说明超高压浸渍果胶酶与Ca2+能够提高罐装油桃的脆性,且效果显著。
- 果胶酶 /
- 超高压 /
- 钙 /
- 保脆
Abstract: This study investigated pectinase and Ca2 +processing canned nectarine by ultra- high pressure impregnation, in order to improve the brittleness of canned nectarine.The optimal brittleness- keeping conditions were as follows: pressure was 400MPa, processing time was 25 minutes, addition of calcium acetate was 0.5g /kg, addition of pectinase was 40mg /kg, the brittleness of canned nectarine could be increased by 25.429%.Result showed that the brittleness of canned nectarine could be improved with this method, and the test results were obvious.
- pectinase /
- Ultra-high Pressure /
- Ca2 + /
- brittleness-keeping

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