超高压果蔬汁香气品质研究进展
Research Progress on Aroma Quality of High-pressure Processing Fruit and Vegetable Juices
徐樱樱 1罗琪 1潘鑫 1张文涛 1劳菲 1罗文彬 2庞成友 2吴继红1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京 100083;国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,北京市食品非热加工重点实验室,北京 100083
- 2. 广西冰客食品有限公司,广西南宁 530105
- 折叠
摘要
香气是果蔬汁倍受关注的品质特征之一.在保留果蔬汁特征香气以及减少加工异味方面,超高压处理(high-pressure processing,HPP)比热杀菌更具优势.本文综述了 HPP果蔬汁加工及贮藏过程中的香气品质变化.HPP处理过程对果蔬汁整体香气品质和感官属性的影响较小,香气品质的劣变主要发生在后续的贮藏期内.本文从HPP对酶的激活或钝化及基质分子与香气相互作用等方面阐明HPP果蔬汁香气品质变化机制,总结了目前常见的HPP果蔬汁香气品质调控措施,可通过温压结合、优化加压模式以及HPP协同CO2、超滤等技术提高钝酶效果,也可通过改善贮藏条件来提高产品品质.本文综述超高压果蔬汁香气品质研究进展,以期为后续产品研发和香气变化机制研究提供思路和参考.
Abstract
Aroma is a critical quality of fruit and vegetable juices,drawing considerable attention.High-pressure processing(HPP)is demonstrated to possess more advantageous than thermal sterilization in preserving the aroma quality of fruit and vegetable juices and reducing processing off-flavors.In this paper,the changes in aroma quality of HPP fruit and vegetable juices during processing and storage are reviewed.The HPP treatment process has little effect on the overall aroma quality and sensory attributes of fruit and vegetable juices.The deterioration of aroma quality mainly occurs during the subsequent storage period.This paper elucidates the mechanism of aroma quality change of HPP fruit and vegetable juices from aspects such as the activation or inactivation of enzymes by HPP and the interaction between matrix molecules and aroma.It summarizes the currently common aroma quality control measures for HPP fruit and vegetable juices.The enzyme inactivation effects could be improved by combining temperature and pressure,optimizing the pressurization mode,and using technologies such as HPP in combination with CO2 and ultrafiltration.Product quality could also be improved by improving storage conditions.This paper reviews the research progress on aroma quality of ultra-high pressure fruit and vegetable juices,in order to provide ideas and references for subsequent product research and development and the study of aroma change mechanisms.
关键词
超高压/果蔬汁/香气/贮藏期/变化机制/调控措施Key words
high-pressure processing(HPP)/fruit and vegetable juices/aroma/storage/change mechanisms/regulatory measures引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据