冷破碎工艺对猕猴桃果浆品质的影响  

Effects of cold crushing process on the fruit pulp quality of kiwi fruit

作　　者：李涵[1] 杨天歌[1] 向珈慧 邓红[1] 孟永宏[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品工业科技》2017年第4期259-262,共4页Science and Technology of Food Industry

基　　金：农业部产业体系建设项目(CARS-28);中央高校科研业务专项经费项目(GK201405005)

摘　　要：以海沃德、华优、红阳三个不同品种的猕猴桃为原料,利用冷破碎专利设备制取猕猴桃果浆。采用化学方法分析其营养特性指标(包括可滴定酸、总糖和还原糖、果胶、蛋白质、维生素C及多酚含量),同时与经传统工艺制取的果浆相比较,探讨冷破碎技术的优劣。实验结果表明,冷破碎工艺使海沃德、华优、红阳猕猴桃果浆酸度分别提高了69.9%、105%、34.2%,多酚及多酚氧化酶含量下降了49.4%、30.5%、43.8%和42.3%、48.3%、51.7%;总糖和还原糖变化不大,果胶、蛋白质含量变化显著。所以,采用冷破碎工艺获得的果浆比较好地保留了猕猴桃原果的营养品质,从防止营养品质劣变的角度看,冷破碎工艺是值得推广应用的果品加工先进技术。Three different varieties of kiwi fruits（ Hayward,Hua You,Hong Yang） were used as raw materials,and cold crushing equipment was used to prepare the kiwi fruit pulp.The nutrition characteristic parameters of kiwi fruit pulp（ including titratable acid,total sugar and reducing sugar,pectin,protein,VCand polyphenols content） were analyzed with methods of chemical analysis to compare the advantages and disadvantages between cold crushing process and traditional process.The results showed that the acidity of Hayward,Hua You,Hong Yang increased by 69.9%,105%,34.2%,respectively. The content of polyphenol and polyphenol oxidase decreased by 49.4%,30.5%,43.8% and 42.3%,48.3%,51.7% respectively.While the total sugar and reducing sugar,pectin,protein and VCcontent had no great changes.So the cold crushing process was an excellent way to keep the nutritional qualities of kiwi fruit and benefit to the subsequent processing of the Kiwi fruit products.It was worth to widely applied to fruit industry.

关 键 词：猕猴桃 冷破碎 工艺 营养指标 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]