低温连续杀菌对柑橘罐头品质的影响  

Effects of Continuous Sterilization at Low Temperature on the Quality of Canned Citrus

作　　者：李涛 李绮丽[1,2,5,6] 张群 周熠[3] 李高阳 付复华 苏东林[1,2,5,6] 吴玉英 单杨[1,5,6] Li Tao;Li Qili;Zhang Qun;Zhou Yi;Li Gaoyang;Fu Fuhua;Su Donglin;Wu Yuying;Shan Yang(Hunan Academy of Agruicultural Sciences,Changsha 410125;Hunan Agricultural Product Processing Institute,Changsha 410125;Lameizi Foodstuff Co.,Ltd.,Yuanjiang 413108,Hunan;Hunan Fruitops Co.,Ltd.,Yongzhou 425000,Hunan;Hunan Key Laboratory of Fruits&Vegetables Storage,Processing,Quality and Safety,Changsha 410125;Hunan Province International Joint Lab on Fruits&Vegetables Processing,Quality and Safety,Changsha 410125)

机构地区：[1]湖南省农业科学院,长沙410125 [2]湖南省农产品加工研究所,长沙410125 [3]辣妹子食品股份有限公司,湖南沅江413108 [4]湖南果秀食品(集团)有限公司,湖南永州425000 [5]果蔬贮藏加工与质量安全湖南省重点实验室,长沙410125 [6]湖南省果蔬加工与质量安全国际科技创新合作基地,长沙410125

出　　处：《中国食品学报》2020年第11期176-184,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省科技厅重点领域研发技术项目(2019NK 2041);湖南省农业科技创新资金项目(2019 JG01,2020CX47);湖南省创新创业技术投资项目(2019GK5064)。

摘　　要：为探究低温连续杀菌对柑橘罐头果肉品质的影响,选取温州蜜橘为原料,采用连续式水浴杀菌机对柑橘罐头进行杀菌,记录不同杀菌温度下达到商业无菌所需时间,并测定不同杀菌条件下罐头橘肉色泽、质地以及维生素C、总糖、可溶性固形物、黄酮等营养成分的变化。结果表明:1)柑橘罐头达到商业无菌所需时间随着温度的升高而不断减少。2)不同杀菌条件下,橘肉的色泽变化显著,其中80℃杀菌条件下色泽表现最佳,L^*,a^*,b^*值分别为43.02,9.62,18.88;100℃杀菌条件下果肉褐变程度加深,同时果肉的质构品质包括硬度、胶着性、咀嚼性、弹力和断裂性等均出现不同程度的下降。3)随着杀菌温度的升高,橘肉中维生素C、总糖及橙皮苷、芸香柚皮苷和香蜂草苷含量均显著降低,与未杀菌组相比最大降幅分别为18.10%,17.66%,22.49%,16.68%,27.21%。选择80℃作为低温连续杀菌的温度,更有利于柑橘罐头色泽、质地和营养品质的保持。To explore the effects of continuous sterilization at low temperature on the quality of canned citrus,Sat suma mandarin was chose as raw material,sterilized canned citrus through the continuous water bath sterilization machine,recorded the time required to achieve commercial sterility at different sterilization temperatures,and measured the changes of canned citrus flesh color,texture and vitamin C,total sugar,soluble solids,flavonoids and other nutrients under different sterilization conditions.The results showed that:1)The time required for canned citrus to be commercially sterile decreased with the increase of temperature.2)The color of citrus flesh changed significantly under different sterilization conditions,the sterilization condition of the best color was 80℃,and the L^*,a^*and b^*values were 43.02,9.62 and 18.88,respectively.At the same time,the browning degree of citrus flesh deepened under the sterilization condition of 100℃,and the hardness,adhesion,chewability,elasticity and fracture of citrus flesh were also decreased by high temperature.3)In the process of sterilization,with the increase of temperature,the content of vitamin C,total sugar,hesperidin,naringin and didymin in citrus flesh all decreased significantly,compared with the unsterilized group,the maximum reduction was 18.10%,17.66%,22.49%,16.68%and 27.21%,respectively.Therefore,the low temperature(80℃)sterilization was more conducive to maintaining the color,texture and nutritional quality of canned citrus.

关 键 词：柑橘罐头 低温连续杀菌 色泽 质地 营养品质 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]