梨浆充气冷打工艺的优化  

Optimization of inflatable and cold processing of pear pulp

作　　者：张霞[1,2] 张超[2] 马越[2] 霍乃蕊[1] 赵晓燕[2] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品工业科技》2016年第23期211-215,共5页Science and Technology of Food Industry

基　　金：国家现代农业科技城成果惠民科技示范工程(Z151100001015017);北京市农林科学院科技创新能力建设专项新学科培养(KJCX20140204&KJCX20140111-21);果蔬农产品保鲜与加工北京市重点实验室(Z141105004414037)

摘　　要：评价充气冷打工艺技术对梨浆品质的影响。研究以皇冠梨为原料,将梨浆中菌落总数、多酚氧化酶、过氧化物酶和果胶甲酯酶残留率、果浆颜色以及抗坏血酸含量等指标赋予不同权重,进行归一化计算作为梨浆综合评价值,以综合评价值为响应值,采用单因素和正交实验优化梨浆充气冷打工艺。结果表明:真空环境和氮气环境提高梨浆的综合品质,20℃的冷打温度对梨浆综合品质保持最佳,正交实验分析显示气体种类对梨浆品质影响最大,灭菌时间次之,灭菌温度和打浆温度影响较小,梨浆充气冷打最佳工艺参数为:在温度为10℃的真空环境中打浆,然后在90℃下灭菌7 min,此时梨浆的品质最佳,综合评价值为38.21%±1.59%。The inflatable and cold processing was applied to pear pulp（ Huangguan pear）to inhibit their browning and to improve their quality.The comprehensive evaluation value was the summary of the normalized and weighted total number of colonies, the activities of polyphenol oxidase, peroxidase, pectin methyl esterase, color and ascorbic acid,which were used to reflect the comprehensive quality of the pear pulp.The vacuum and nitrogen conditions were the best to hold the overall quality of the pear pulp. The gas type was the key factor for the comprehensive evaluation value the pear pulp.The optimum parameter of the inflatable and cold processing was. beating at 10℃ in vacuum and pasteurizated at 90 ℃ for 7 rain with the comprehensive evaluation value of 38.21% ± 1.59%.

关 键 词：皇冠梨 充气 冷打浆 综合评价值 气体种类 

分 类 号：TS201[轻工技术与工程—食品科学]