基于清洁标签理念的苹果与猕猴桃复合浊汁品质研究
发布时间：2018-08-05 15:11
【摘要】：本研究以苹果和猕猴桃为研究对象,猕猴桃浆作为复配原料,结合超高压技术及均质技术,研究加工前后及贮藏过程中苹果-猕猴桃复配浊汁品质的变化,进而开发出可以控制果汁沉淀、褐变和香气流失等品质劣变的新技术。具体内容包括三个部分:复配原料特性评价、超高压技术对果汁品质影响研究、超高压技术对苹果-猕猴桃复合浊汁贮藏期稳定性研究。主要结果与结论如下:(1)猕猴桃浆作为复合苹果汁配料,其品质特性与成熟度和品种紧密相关。本节对不同成熟度的绿猕猴桃和金猕猴桃的品质特性进行对比研究。结果表明,在成熟过程中,两种猕猴桃均出现果实软化、可溶性固形物含量增加、果肉颜色变暗变黄、蔗糖转化成果糖和葡萄糖、醛类物质含量减小和酯类物质含量增大等趋势。在不同品种中,抗坏血酸含量变化趋势不同,即随着成熟度增大,绿猕猴桃中的抗坏血酸含量减小,而金猕猴桃中抗坏血酸含量增大。(2)与热加工相比,超高压处理能够有效的保持苹果汁和猕猴桃浆的原有色泽,减小对维生素C的破坏,避免不良气味的产生。但超高压处理不能完全钝化果汁中的内源酶(如多酚氧化酶和过氧化物酶),甚至出现残余酶活增大的现象。因此,需要通过其他辅助手段,改善超高压果汁在贮藏过程中的可能出现的褐变、沉淀等品质问题。除此之外,通过对比不同品种的超高压苹果汁和猕猴桃浆,发现金猕猴桃浆的色泽、风味成分组成与乔纳金苹果汁最为相似,且维生素C含量较绿猕猴桃更高。在贮藏期实验中,将选择金猕猴桃浆作为复配果汁原料,而乔纳金苹果汁为研究对象。(3)首先,通过对果汁悬浮颗粒稳定性、色泽和风味品质特性的对比分析,获得最优的猕猴桃浆添加量(25%)和均质条件(20 MPa)。在此优化的前处理条件基础上,结合超高压技术(600 MPa,3 min,室温)处理苹果浊汁,对其进行4℃下42天的贮藏期品质稳定性评价。实验结果和感官评价均表明:猕猴桃浆抗坏血酸含量高且粘度大,含有丰富的果味关键性香气成分(如丁酸乙酯),对抑制苹果浊汁酶促褐变、多酚-蛋白质复合体形成、果肉颗粒沉淀以及风味物质保持都具有积极的影响作用。总之,基于清洁标签理念的果蔬汁是未来果蔬加工产业发展的核心趋势,最终将会实现最少配料添加、天然配料添加、最低加工强度、最简加工流程的高品质、高营养、长货架的新型果蔬汁制品,以满足消费者对鲜榨果蔬汁"清洁至上"的购买需求。
[Abstract]:In this study, apple and kiwifruit were used as the object of study, kiwifruit pulp was used as compound material, combined with ultra-high pressure technology and homogenization technique, the quality changes of apple kiwifruit mixed turbid juice before and after processing and during storage were studied. Furthermore, a new technology can be developed to control the quality deterioration of fruit juice, such as precipitation, browning and aroma loss. The content includes three parts: the evaluation of compound raw material, the effect of ultra-high pressure technology on juice quality, and the study on the stability of apple kiwifruit compound turbid juice during storage period by ultra-high pressure technology. The main results and conclusions are as follows: (1) as a compound apple juice ingredient, the quality characteristics of kiwifruit pulp are closely related to maturity and variety. In this section, the quality characteristics of green kiwifruit and kiwifruit with different maturity were studied. The results showed that both kiwifruit softened, soluble solids increased, flesh color darkened and sucrose changed into fructose and glucose during ripening. The contents of aldehydes decreased and the contents of esters increased. The content of ascorbic acid in green kiwifruit decreased with the increase of maturity, while the content of ascorbic acid in kiwifruit increased. (2) compared with hot processing, the content of ascorbic acid in green kiwifruit decreased, and the content of ascorbic acid in green kiwifruit decreased. (2) compared with hot processing, the content of ascorbic acid in green kiwifruit decreased. Ultra-high pressure treatment can effectively maintain the original color of apple juice and kiwifruit pulp, reduce the damage to vitamin C, and avoid the generation of bad smell. However, the endogenous enzymes (such as polyphenol oxidase and peroxidase) in juice could not be completely passivated by ultra-high pressure treatment, and even the residual enzyme activity increased. Therefore, other auxiliary measures should be adopted to improve the quality problems such as browning and sedimentation of UHP juice during storage. In addition, by comparing different varieties of super high pressure apple juice and kiwifruit pulp, the color and flavor composition of cash kiwifruit juice were similar to those of Jonagin apple juice, and the content of vitamin C was higher than that of green kiwifruit juice. In the storage experiment, the kiwifruit pulp was selected as the compound fruit juice material, and the Jonajin apple juice was used as the research object. (3) first, the stability, color and flavor quality of the juice suspension particles were compared and analyzed. The optimal addition amount (25%) and homogenization condition (20 MPa).) of kiwifruit pulp were obtained. On the basis of the optimized pre-treatment conditions, the quality stability of apple juice was evaluated at 4 鈩，
本文编号：2166177
[Abstract]:In this study, apple and kiwifruit were used as the object of study, kiwifruit pulp was used as compound material, combined with ultra-high pressure technology and homogenization technique, the quality changes of apple kiwifruit mixed turbid juice before and after processing and during storage were studied. Furthermore, a new technology can be developed to control the quality deterioration of fruit juice, such as precipitation, browning and aroma loss. The content includes three parts: the evaluation of compound raw material, the effect of ultra-high pressure technology on juice quality, and the study on the stability of apple kiwifruit compound turbid juice during storage period by ultra-high pressure technology. The main results and conclusions are as follows: (1) as a compound apple juice ingredient, the quality characteristics of kiwifruit pulp are closely related to maturity and variety. In this section, the quality characteristics of green kiwifruit and kiwifruit with different maturity were studied. The results showed that both kiwifruit softened, soluble solids increased, flesh color darkened and sucrose changed into fructose and glucose during ripening. The contents of aldehydes decreased and the contents of esters increased. The content of ascorbic acid in green kiwifruit decreased with the increase of maturity, while the content of ascorbic acid in kiwifruit increased. (2) compared with hot processing, the content of ascorbic acid in green kiwifruit decreased, and the content of ascorbic acid in green kiwifruit decreased. (2) compared with hot processing, the content of ascorbic acid in green kiwifruit decreased. Ultra-high pressure treatment can effectively maintain the original color of apple juice and kiwifruit pulp, reduce the damage to vitamin C, and avoid the generation of bad smell. However, the endogenous enzymes (such as polyphenol oxidase and peroxidase) in juice could not be completely passivated by ultra-high pressure treatment, and even the residual enzyme activity increased. Therefore, other auxiliary measures should be adopted to improve the quality problems such as browning and sedimentation of UHP juice during storage. In addition, by comparing different varieties of super high pressure apple juice and kiwifruit pulp, the color and flavor composition of cash kiwifruit juice were similar to those of Jonagin apple juice, and the content of vitamin C was higher than that of green kiwifruit juice. In the storage experiment, the kiwifruit pulp was selected as the compound fruit juice material, and the Jonajin apple juice was used as the research object. (3) first, the stability, color and flavor quality of the juice suspension particles were compared and analyzed. The optimal addition amount (25%) and homogenization condition (20 MPa).) of kiwifruit pulp were obtained. On the basis of the optimized pre-treatment conditions, the quality stability of apple juice was evaluated at 4 鈩，
本文编号：2166177
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