A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon.
A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon.
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高压加工预处理对柿子出汁率和品质影响的新方法
DOI：
10.3390/foods10123069
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发表时间：
2021-12-10
期刊：
影响因子：
--
通讯作者：
Zhao L
中科院分区：
文献类型：
--
作者：
Xu J;Wang Y;Zhang X;Zhao Z;Yang Y;Yang X;Wang Y;Liao X;Zhao L
本研究探讨了高压处理预处理（pre - HPP）对柿子（Diospyros kaki L.）果肉出汁率的影响，以及pre - HPP结合高压处理（HPP）或热处理（TP）对柿子汁微生物灭活和品质变化的影响。选择出汁率最高（48.9%）的“恭城”柿子，在300 MPa/8 min的pre - HPP条件下，通过使果胶甲酯酶（PME）活性提高25.03%并保持多聚半乳糖醛酸酶（PG）活性，使出汁率提高了60%。对于不同的处理方式，即550 Mpa/5 min的pre - HPP结合HPP和95°C/5 min的pre - HPP结合TP处理，果汁中的保障微生物均低于2.0 lg CFU/mL；然而，经pre - HPP结合HPP处理的柿子汁总酚和抗坏血酸含量较高，分别为16.07 mg GAE/100 g和17.92 mg/100 mL，可溶性单宁含量较低，为55.64 μg/mL，澄清度更好，为18.6%，颜色变化较小，ΔE仅为2.68。
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.
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DOI：
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发表时间：
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期刊：
PROCESSING AND SUSTAINABILITY OF BEVERAGES: VOL 2: THE SCIENCE OF BEVERAGES
影响因子：
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