苹果-刺梨混浊汁加工过程中的品质控制研究  

Quality Control of Apple-Roxburgh Rose Cloudy Juice during the Processing

作　　者：赵光远[1] 高志松[1] 郑坚强[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品科学》2009年第16期127-130,共4页Food Science

基　　金：河南省科技重点攻关计划项目(082102110010)

摘　　要：在苹果-刺梨混浊汁加工过程中,果汁L*值先升后降低、a*降低,但变化幅度均不大。在灭酶、均质和杀菌过程中,浊度均增大。采用福林-酚法(FC)等方法测定表明:酚类在加工过程中由于氧化而减少,果汁中总酚和单宁的保留率(与浆液对比)分别为59.39%和65.12%。还原性VC和总VC分别减少了57%和26.34%。气-质联用检测分析表明:混浊汁中挥发性组分主要为酯类和醇类。灭酶前后醇类减少,酯类增加;杀菌前后醇类增加,酯类减少。During the processing of apple-roxburgh rose cloudy juice, the L＊ value was increased at first and then decreased, while a＊ value was increased, however these changes were not significant. The turbidity was increased in the processes of filing enzyme inactivation, homogenization and sterilization. The amount of polyphenols in juice was decreased because of oxidization, and the amounts of total phenols, tanninin in apple-roxburgh rose cloudy juice were retained at 59.39% and 65.12%, respectively. The reducing VC and total VC were decreased by 57% and 26.34%, respectively. GC-MS analysis indicated that the volatile components were mainly esters and alcohols. Alcohols decreased and esters increased after enzyme inactivation, while alcohols and esters both changed conversely after sterilization.

关 键 词：苹果 刺梨 混浊汁 品质控制 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]