新型热和非热加工对非浓缩还原苹果汁品质影响的研究现状  

Research status of effect of thermal and non-thermal processing on the quality of NFC apple juice

作　　者：李根 初乐[1] 马寅斐[1] 和法涛[1] 丁辰[1] 朱风涛[1] 赵岩[1] LI Gen;CHU Le;MA Yinfei;HE Fatao;DING Chen;ZHU Fengtao;ZHAO Yan(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China)

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014

出　　处：《食品与发酵工业》2020年第6期301-306,共6页Food and Fermentation Industries

基　　金：十三五国家重点研发计划项目(2017YFD0400702)。

摘　　要：非浓缩还原(not from concentrate,NFC)苹果汁作为市面上新兴起的果汁,最大程度保留了苹果的风味和营养成分,但存在易褐变、分层等问题。热处理是最常用的加工技术,但它对果汁的营养和感官品质有不利影响,相反,非热处理技术是一种合适的加工保鲜技术,对产品质量的负面影响较小。然而,关于使用非热处理技术来加工NFC苹果汁的文献是有限的。因此,该文对新型热和非热加工NFC苹果汁技术进行了综述,系统介绍了其原理和应用,以期为NFC苹果汁生产加工提供参考。Not from concentrate(NFC)apple juice,as a new juice in the market,could maximumly retain apple nutrients.However,poor taste,browning and easily delaminating also caused quality problems during storage.Thermal treatment is the most widely used processing technology,but its adverse effects on the nutritional and sensory quality of juice cannot be neglected.Non-thermal technologies are suitable alternatives for the treatment of apple juice with a less negative impact on product quality.However,there is limited literature on the use of non-thermal technologies for NFC apple juice.This paper reviewed the new thermal and non-thermal processing NFC apple juice technology,introduced its principle and application in order to provide a reference for the production and processing of NFC apple juice in the future.

关 键 词：NFC苹果汁 热处理 非热处理技术 原理 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]