2010全国生物材料大会论文集之 (976).pdf

The Safety Control of Cloudy Apple-roxburgh
Rose Juice bined Treatments of Ultra-high
Pressure and Temperature

Guang-yuan Zhao Qian-ru Liu
School of Food and Biological Engineering School of Food and Biological Engineering
Zhengzhou University of Light Industry Zhengzhou University of Light Industry
Zhengzhou, China Zhengzhou, China
guangyuan-zhao@ liuqianru@

Abstract—100~800Mpa and bined 40~60 ℃ were produced when apple and roxburgh rose in fixed proportion to
conducted on apple-roxburgh rose cloudy juice and the juices inhibite enzymatic browning and improve nutrients and flavors
were stored for 35 days at 4℃、22℃ and 37℃, and the quality of juice.
index of it was assayed. The number of microbes in juice
Ultra-High Pressure (UHP) was an alternative potential
decreased as the treated time of UHP increased. The yeasts and
moulds could not be found in juice after being pressured with nonthermal preservation method for pasteurization of food
300MPa, and bacteria could not be found after being pressured products. The UHP treatment could result in microbial
with 400MPa. anisms could not be found in juice after destruction and product stabilization without affecting the
being conducted with 400 and 600 bined with 50℃. sensory characteristics. Some studies have showed that the
treatment of UHP have the influence on quality of fresh-cut