响应面优化草莓汁冷冻浓缩工艺研究  

Response Surface Optimization of Frozen Concentrated Strawberry Juice Technology

作　　者：余金橙 蒋文鸿 郑海花 刘素稳[1] 侍朋宝[1] 李军[1] YU Jincheng;JIANG Wenhong;ZHENG Haihua;LIU Suwen;SHI Pengbao;LI Jun(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066604,China;COFCO,Huaxia Greatwall Wine Co.,Ltd.,Changli 066600,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066604 [2]中粮华夏长城葡萄酒有限公司,河北昌黎066600

出　　处：《食品科技》2020年第8期107-114,共8页Food Science and Technology

基　　金：河北省科技厅重点研发项目(18227137D)。

摘　　要：以新鲜草莓为原料,利用渐进式冷冻浓缩技术,优化草莓汁冷冻浓缩工艺参数,比较渐进式多级冷冻浓缩复原汁与鲜草莓汁营养及理化指标间的差异,分析利用多级冷冻工艺处理浓缩草莓汁的可行性。结果表明:冷媒温度(—19.0±0.5)℃,果汁浓度(12.0±0.1)°Brix和冷冻时间(1.2±0.1)h时冷冻浓缩效果最好。此条件下冰晶质量为31.57 g,纯度为9.53 °Brix。冷冻浓缩后总糖、黄酮、多酚等营养成分保存良好,保留率分别为91.39%、91.88%、95.34%;与新鲜草莓汁相比,重构草莓汁对多酚含量无显著(P>0.05)影响。冷冻浓缩较好地保留了草莓汁的营养物质,可为草莓汁冷冻浓缩提供数据参考。This experiment took fresh strawberry as raw material,used progressive freezing and concentration technology to optimize the freezing and concentration process parameters of strawberry juice,compared the difference of nutrition and physicochemical indexes between multi-stage frozen concentrated original juice and fresh strawberry juice,and analyzed the feasibility of using multi-stage freezing technology to process concentrated strawberry juice.The results showed that the freezing concentration was the best when the refrigerant temperature was (—19.0±0.5)℃,the juice concentration was (12.0±0.1)°Brix and the freezing time was (1.2±0.1)h.Under these conditions,the mass of ice crystal was 31.57 g and the purity was 9.53 °Brix.After freezing concentration,the total sugar,flavonoids,polyphenols and other nutrients were well preserved,with retention rates of 91.39%,91.88% and 95.34%,respectively.Compared with fresh strawberry juice,frozen concentrated and reconstituted strawberry juice had no significant effect on polyphenol content (P>0.05).Frozen concentrated strawberry juice retained the nutrients,and can provide a reference for frozen concentrated strawberry juice data.

关 键 词：冷冻浓缩 草莓汁 响应面优化 营养成分 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]