超高压生鲜莲藕汁加工技术研究  

Study on Fresh Lotus Root Juice with High Pressure Processing

作　　者：周佳仪 周子涵 周锐 尚海涛 曾昊溟 凌建刚 ZHOU Jiayi;ZHOU Zihan;ZHOU Rui;SHANG Haitao;ZENG Haoming;LING Jiangang(Zhejiang Zhenhai Middle School,Ningbo,Zhejiang 315200,China;Ningbo Agricultural Products Processing Research Center,Ningbo Academy of Agricultural Sciences,Ningbo,Zhejiang 315040,China)

机构地区：[1]浙江省镇海中学,浙江宁波315200 [2]宁波市农业科学研究院农产品加工研究所,浙江宁波315040

出　　处：《农产品加工》2019年第12期52-55,共4页Farm Products Processing

基　　金：国家重点研发计划子课题(2017YFD0400703-5);2018年宁波市科技新苗培养计划项目(201804)

摘　　要：以新鲜莲藕、莲花、莲叶、莲梗为原料,研究了成熟度、脱涩、调配、杀菌方式对莲藕汁感官品质的影响,评价了口感、香气、色泽、组织状态,测定了维C、菌落总数、可溶性固形物和可滴定酸等指标。结果表明,家庭榨莲藕汁宜选用嫩藕,甜度高、涩味轻;生产上添加0.1%的明胶,可明显降低涩味;莲藕汁最佳调配方案为复配0.5%莲叶汁和0.5%莲花汁;巴氏杀菌生产熟藕汁,呈淡黄色,维C下降37.1%,超高压杀菌生产生藕汁,呈淡绿色,维C下降仅0.8%;超高压杀菌效果达到99.1%,杀菌菌落总数43CFU/mL,符合国家安全标准,在4℃下货架期可达12d。超高压技术为填补生藕汁这一市场空白提供了可能。Taking fresh lotus root,lotus flower,lotus leaf and lotus stem as raw materials,the effects of maturity,deastringency,allocation and sterilization methods on sensory quality of lotus root juice were studied.The taste,aroma,color and tissue state were evaluated,and VC content,total colonies,soluble solids,titratable acid and other indices were determined.The results showed that tender lotus root juice was suitable for family processing,with high sweetness and light astringency;adding 0.1%gelatin in production could obviously reduce astringency;the optimum formula of lotus root juice was compounding 0.5%lotus leaf juice and 0.5%lotus flower juice;ripe lotus root juice produced by pasteurization,light yellow,VC decreased by 37.1%,HPP raw lotus root juice produced by HPP,light green,VC decreased by only 0.8%.The reduction rate of total colonies reached 99.1%after HPP treatment.The total number of bactericidal colonies was 43 CFU/mL with HPP treatment,which met the national safety standards.The shelf life of lotus root juice could reach 12 d at 4℃.HPP technology provides a possibility to fill the market gap of raw lotus root juice.

关 键 词：莲藕汁 生鲜 超高压 品质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]