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可可果肉的热稳定 - - 对感觉特性,颜色和微生物稳定性的影响

Thomas Bickel Haase1,2, Susanne Naumann-Gola1, Eva Ortner1

  • 1Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany.

Current research in food science
|July 31, 2023
PubMed
概括

消毒和超高温 (UHT) 处理成功地保存了可可纸质,在最小的感觉变化下延长了保质期. 这两种方法都使酶失活,但UHT处理更大程度上改变了颜色和香味的特征,而不是巴氏杀菌.

关键词:
芳香提取物的稀释分析.可可豆纸质是一种可可豆纸质.气体染色学-光度测量/质谱学感官质量的感官质量热处理是一种热处理.

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