Effects of Ultra-high Pressure Process on the Tastes and Flavor of Suanlatang Soup

The effects of ultra-high pressure process on the tastes and flavor of typical Chinese food of Suanlatang soup werestudied. The experimental results show that the emulation capacity was decreased, but the pH values of the Suanlatang souptested were not affected significantly after being processed with ultra-high pressure. The viscosity of the Suanlatang soup testedwas affected significantly with ultra-high pressure processing, especially when the pressure was within the range of 300～500MPa. The viscosity of the Suanlatang soup processed under the pressure of 600MPa for 10 min was almost one time largerthan that of the un-processed. As the final procedure for the processing of Suanlatang soup, the sterilization could be completedby high pressure processing to meet the standards of commercial germ-free requirements, and the shelf life of Suanlatang soupcan be prolonged by high pressure processing. There were not bad effects of high pressure processing on the tastes and flavor ofSuanlatang soup. In contrast, the tastes and flavor of Suanlatang soup tested were improved in some extend.