富马酸钠协同超高压抑制冻藏草莓果汁中H2S研究
Reduce H2S in strawberry juice from frozen strawberries by sodium fumarate and ultra-high pressure treatment
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摘要: 为了探索可以有效降低草莓汁中冻结臭主成分H2S的新工艺方法,本研究通过正交实验得到冻藏草莓果汁最佳工艺条件。新鲜草莓经低温冻藏之后,添加适量的富马酸钠,超高压处理,榨汁。结果表明:添加1.5%的富马酸钠,压力300MPa下保压15min,该条件可以使所得的草莓汁产品中H2S的生成量减少39.1%。冻藏草莓果经富马酸钠和超高压的协同处理后再榨汁,可有效降低草莓汁中H2S含量。Abstract: In order to find a new effective technique to reduce H2 S which was the main composition in frozen smell in strawberry juice, the optimal technological conditions of strawberry juice from frozen strawberries were optimized by orthogonal experiment.Fresh strawberries were frozen, stored and subjected to addition of sodium fumarate and ultra- high pressure treatment. Then strawberry juice was squeezed. The results showed that the optimal technological conditions were sodium fumarate level 1.5%, pressure 300 MPa and holding time 15 minutes. The measures resulted in decreasing content of H2 S in strawberry juice by 39.1%.The content of H2 S in strawberry juice from frozen strawberries can be reduced by ultra-high pressure treatment and addition of sodium fumarate.
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