Study of pectinase and Ca2+pressed by ultra-high pressure on brittleness-keeping of canned nectarine

ZHANG Hui-juan; PAN Jian; HUI Ai-ling; ZHANG Xing

doi:10.13386/j.issn1002-0306.2014.09.060

ZHANG Hui-juan, PAN Jian, HUI Ai-ling, ZHANG Xing. Study of pectinase and Ca2+pressed by ultra-high pressure on brittleness-keeping of canned nectarine[J]. Science and Technology of Food Industry, 2014, (09): 316-319. DOI: 10.13386/j.issn1002-0306.2014.09.060

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Study of pectinase and Ca2+pressed by ultra-high pressure on brittleness-keeping of canned nectarine

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This study investigated pectinase and Ca2 +processing canned nectarine by ultra- high pressure impregnation, in order to improve the brittleness of canned nectarine.The optimal brittleness- keeping conditions were as follows: pressure was 400MPa, processing time was 25 minutes, addition of calcium acetate was 0.5g /kg, addition of pectinase was 40mg /kg, the brittleness of canned nectarine could be increased by 25.429%.Result showed that the brittleness of canned nectarine could be improved with this method, and the test results were obvious.

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Science and Technology of Food Industry

Study of pectinase and Ca2+pressed by ultra-high pressure on brittleness-keeping of canned nectarine

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