Impact Of High Hyprostatic Pressure Peocessing On Fuirt Granule Qualities In Carrot Nectar

Carrot granule beverage is made of carrot nectar and water as raw material added other processed food material(other fuirt granule).Which has broad market prospect because of its unique flavor and taste.At present,carrot nectar products adopt the traditional thermal processing way.Such process can lead to the change of chemical composition in products,affect the availability of biological composition and result in nutrients loss such as vitamin C,carotenoid and polyphenol compounds.Ultra high Pressure technology,also known as the High Static Pressure technology,is an effective alternative to the traditional thermal technology,providing high pressure(100-1000 MPa)and certain temperature conditions(below 0°C to 100°C)in food packing for a certain time.This technology can effectively kill pathogenic bacteria and microbial corruption of fruit and vegetable,inhibit enzyme activity to minimize the loss of nutrients.There is abundant research on fruit nectar itself while the study on the inside granule of granule beverage is quite less.The quality of inner granule will affect the overall quality of the product,and the flesh browning may affect the appearance of the product seriously.Thus,this article will apply HPP technology in carrot granule beverage making,research in the impact of HPP technology on granule qualities in carrot nectar.The research including three parts:First of all,after reading literature and references,the article chooses three common furitswith certain shape(apple,water chestnut and pear)as granule addictive to make carrot granule beverage samples.Take granule sized 8 mm as research object,dealing with 300 MPa,400 MPa and 500MPa pressure condisions,analyzing polyphenol oxidase(PPO)enzyme activity,peroxidase(POD)enzyme activity and total antioxidant capacity and total phenol content.Result shows that pressure processing has a different degree of influence on beverage of different granule.400 MPa pressure condision is the optimal condision in this research.Second,based on the previous experiment,the article applies certain400 MPa condision on granule beverage contained with different size granule(6 mm~3,8 mm~3 and 10 mm~3).Analyzing the above indicators,the article finds that PPO enzyme activity of three furits show different results,water chestnut POD enzyme activity is more easily affected by pressure,the antioxidant capacity value of three furit granules do not change significantly.Contrasting granule group and nectar group total phenol content,there is a certain complementary relationship.High pressure affects 8 mm sized granules,lead to phenol content into nectar and result in such experimental results.According the above results,the article chooses sized 8 mm apple granule beverage as the research object,study in the effects of HPP treatment on granule inner microbal safety.Selecting aerobic plate count,moulds and yeasts plate count,coliforms count as indicators,the article find that HHP treatment on fruit nectar and granule has a certain degree of bacteriostatic effect.By contrasting the nation standard,400 MPa pressure treatment can be the optimal industrial processing condion.