1. Influence of Key Processing Technology on the Quality of Freshly-squeezed Lettuce Juice
- Author
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Jiadi ZHANG, Jinxiao CHENG, Hualin LI, Zhixuan LI, Xuanming TANG, Xinli GENG, and Yanfang PAN
- Subjects
freshly-squeezed lettuce juice ,quality ,blanching ,ultra-high pressure sterilization ,separation ,Food processing and manufacture ,TP368-456 - Abstract
In order to realize the effects of blanching (95 ℃/2 min), separation (6000×g/10 min) and sterilization (600 MPa, 25 ℃/2 min) on the processing quality of freshly-squeezed lettuce juice, hydroponic green rosa lettuce were chosen as the test material. Changes of microorganisms, color, physical and chemical parameters, enzyme activities and antioxidant capacity were evaluated. The results suggested that the total aerobic bacteria of freshly-squeezed lettuce juice was less than 2 lgCFU/mL and the mold and yeast were less than 1.3 lgCFU/mL after sterilization process, all of which were within the national standard limit (GB 7101-2015). Separation process significantly affected the color and chlorophyll content of lettuce juice. The L*, a*, b* and C* values of fresh clear lettuce juice were significantly increased (P
- Published
- 2024
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