冷冻预处理对刺葡萄榨汁品质的影响  

Effects of Brier Grape Freezing Pretreatment on the Juicing Quality

作　　者：王紫梦 刘永红[2] 邓洁红[1] 彭非[1] 黄能凤 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南生物机电职业技术学院,长沙410127

出　　处：《包装与食品机械》2016年第4期1-4,共4页Packaging and Food Machinery

基　　金：国家自然科学基金(31271836);湖南省教育厅研究生科研创新课题(CX2015B264)

摘　　要：冷冻预处理有利于提高葡萄榨汁出汁率,但冷冻预处理对葡萄榨汁后汁液的品质影响目前尚不清晰。将葡萄果粒在-30℃条件下冷冻至中心温度-21℃,解冻后榨汁作为试验组,将果粒4℃条件贮藏后榨汁作为对照组,研究冷冻预处理对刺葡萄汁花色苷、色差、总糖、总酸等指标的影响。结果表明,葡萄汁在4℃条件下贮藏30天后,对照组与试验组中的花色苷含量、色差、总糖、总酸含量差异均不显著。说明冷冻预处理对刺葡萄汁品质不会产生不良影响。Freezing pretreatment was beneficial to improving the grape juice yield, but the effects on thequality of grape juice were uncertain. Grape fruits in experimental group were put into -30℃ refrigirator to befrozen to central point temperature -21℃ , and the effects of freezing pretreatment in the anthocyanins, colordifference, total sugar and total acid of brier grape juice were studied. The result showes no significant differencein the anthocyanins, color difference, total sugar and total acid of the control group and the experimentalgroup after 30 days storage at 4℃. It illustrates that the effect of freezing pretreatment on the quality of briergrape juice was not affected.

关 键 词：刺葡萄 冷冻预处理 花色苷 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]