作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2013年第3期108-111,共4页

摘　　要： 用高压蒸煮、沸水浴与微波加热的方式处理菠萝果浆,研究处理后果浆的理化品质,分析三种方式的影响,并考察贮藏2周后果浆的理化指标的变化。结果表明:热处理能延长菠萝果浆的保质期。三种方式对果浆pH、可溶性固形物和总酸含量这三项指标影响不大,均使得总糖成分有所上升;高压蒸煮对浊度影响较大;微波处理的VC损耗小于其他两种方式;高压处理使果浆产生的色差最大,其次是沸水处理的,而微波处理有利于菠萝果浆颜色的保持。 Autoclave,boiling water and microwave process were applied to treat pineapple puree. The physicochemical properties of processed puree were tested to analyze the effect of three methods. Moreover, physicochemical indexes were investigated after 2 weeks storage.Results showed that the thermal processing was able to prolong the quality guarantee period of pineapple puree. There were few influences on pH,total soluble solid and total acid by three processing,but the total sugar content increaseed. Autoclave infected more on the turbidity.The loss of VC in microwave treatment was less than that in other two ways. On the side of color differences,the autoclave produced more effects than the boiling water and microwave make. The microwave treatment was benefit for the color of pineapple pulp.

关 键 词： 菠萝果浆 高压蒸煮 沸水 微波 理化指标

领　　域： [轻工技术与工程] [轻工技术与工程]