Sensory quality, nutrient components and physicochemical properties of mango puree were studied, base on achievement commercial sterilization requirements by ultra-high pressure(UHP) treatment and heat treatment separately.The results showed that total number of bacteria declined with pressure(3OO～50OMPa) increasing and arrived commercial asepsis at 450MPa for 20min.Besides,the sterilization were at the same level by heat treatment (85℃ for 10min); pH value, soluble solid content of mango puree have no significant change in both UHP treatment and heat treatment(P >0.05) ;the color of mango puree by UHP was much better than heat treatment, while the value of L * and b * were changed significantly (P < 0.05) after UHP treatment, except of the value of a * ;the retention of antitype ascorbic acid was appeared to 91.18% ,which is much higher than the heat treatment. The results of QDA showed that the mango puree after UHP treatment was more close to control sample than the heat treated in color, flavor and taste.It is concluded that UHP treatment could effectively inactivate the microbe and maintain the flavor and quality of mango puree.
ultra- high pressure(UHP)heat treatmentsterilizationmango pureequalityQDA
国家科技期刊平台
NSTL
万方数据
维普
