冻藏对不同处理形态青梅果品质的影响  

Effects of frozen storage on the quality of green plum at different processed form

作　　者：张超[1,2] 谭平[3] 王玉霞[1,2] 田园[1] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]重庆市农业科学院,重庆九龙坡401329

出　　处：《食品工业科技》2015年第23期316-319,324,共5页Science and Technology of Food Industry

基　　金：四川省教育厅重点项目<发酵型青梅保健新酒种研发>(13ZA0197);宜宾学院博士启动项目<风味酶对果酒增香差异机理的研究>(2012B17);宜宾学院重点科研项目<猕猴桃果酒贮存过程中VC变化规律研究>(2013QD15);四川省宜宾市重点科技项目<柑橘全果深加工技术体系研究>(2014SF030)

摘　　要：为了解决青梅常温不易保存的问题,开展了冻藏对青梅果品质影响的研究。在-18℃下,将青梅整果、果浆、果汁分别冻藏30 d,每5 d取样分析比较青梅果不同加工形态的可溶性固形物、糖类、总酸、氨态氮、黄酮、V_C含量的变化规律,评价冻藏对青梅果品营养物质的影响。研究结果表明,冷藏过程中,青梅整果、果浆和果汁的可溶性固形物、总糖、还原糖、总酸、氨态氮含量呈下降趋势,而且下降比较显著;黄酮和V_C含量有所降低,但其含量下降较少,其含量与青梅鲜果接近。在青梅整果、果浆、果汁三种保存形态中,营养物质保持状况,整果优于果浆、果汁。In order to overcome the shortage of storage at room temperature,the influence of frozen storage on the quality of green plum was investigated.Under the -18 ℃ conditions,the effects of storage time on the amounts of soluble solid, sugar,total acid, ammoniacal nitrogen, fiavonoid and Vc of whole fruit, fruit pulp and fruit juice were evaluated and compared every 5 d during the 30 d storage.The results indicated that the amounts of soluble solid, total sugar, reducing sugar, total acid and ammoniacal nitrogen from whole fruit, fruit pulp, and fruit juice were significantly decreased with the time prolonging.However,the concentrations of flavonoid and Vc showed very low decreasing rate,which were similar those of fresh fruit.This result suggested that, among the three forms, nutrient substance of whole fruit was higher than that of fruit pulp and juice under the same frozen conditions.

关 键 词：青梅 -18℃冻藏处理 品质影响 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]