樱桃番茄果脯糖煮液废水的回用工艺及其对果脯品质的影响  

The Reutilization of Wastewater from the Processing of Preserved Cherry Tomato and Its Effect on the Quality

作　　者：程焕[1,2] 姚舒婷 智慧[3] 刘东红[1,2] 叶兴乾[1,2] Cheng Huan;Yao Shuting;Zhi Hui;Liu Donghong;Ye Xingqian(College of Biosystems Engineering and Food Science,National-local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058;Ningbo Research Institute,Zhejiang University,Ningbo 315100;Zhejiang 3Harbin University of Commerce,Harbin 150028)

机构地区：[1]浙江大学生物系统工程与食品科学学院智能食品加工技术与装备国家地方联合工程实验室,浙江省农产品加工技术研究重点实验室馥莉食品研究院,杭州310058 [2]浙江大学宁波研究院,浙江宁波315100 [3]哈尔滨商业大学,哈尔滨150028

出　　处：《中国食品学报》2021年第1期115-125,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400405)。

摘　　要：目的:研究樱桃番茄果脯糖煮液废水的降黏回用工艺及其对果脯品质的影响。方法:对比6种降黏剂,以运动黏度和浊度为指标,确定降黏条件,并对比回用液的渗糖速率,建立废水降黏回用工艺。测定不同糖煮液腌渍果脯的营养成分、抗氧化能力和感官风味,评价回用工艺对樱桃番茄果脯品质的影响。结果:糖煮液废水经真空浓缩后回用,对果脯的脂溶性营养物质、抗氧化能力和感官风味有显著影响。最终选择皂土(添加量0.12%)作为废液的降黏剂,确定降黏工艺;回用液腌渍果脯的水溶性营养物质、抗氧化能力、游离氨基酸含量(3.499%)、挥发性风味物质含量(1463.737μg/kg)、樱桃番茄特征挥发性物质含量(265.349μg/kg)和整体感官评价值(77.00)均比新鲜糖水(约50°Bx)组果脯更高(P<0.05),且其脂溶性营养物质间无显著性差异。结论:糖煮液废水的回用工艺可提高加工果脯的营养成分、抗氧化性和感官风味。Objective:To study the viscosity reduction technology for wastewater from the processing of preserved cherry tomato and its effect on the quality of preserved fruit.Methods:The suitable viscosity reducer was selected from six kinds of reagents,and the viscosity reduction conditions were determined with kinematic viscosity and turbidity as indicators.The sugar permeation rate of the reusable sugar cooking liquid was compared and studied,and finally the viscosity reduction technology was established.In order to evaluate the effect of viscosity reduction technology on the quality of preserved cherry tomato,the nutritional components,antioxidant capacity and sensory flavor of preserved fruit were determined.Results:Bentonite(0.12%)was selected as the viscosity reducing agent of the waste liquid and the viscosity reduction technology was established.The water-soluble nutrients,comprehensive antioxidant capacity,total free amino acid content(3.499%),total volatile flavor substance content(1463.737μg/kg),total characteristic volatile substance content(265.349μg/kg)and overall sensory evaluation value(77.00)of the preserved cherry tomato treated with bentonite were determined,which was higher than that of fresh sugar water group(P<0.05),and there was no significant difference in fat soluble nutrients.However,the direct reuse of the waste concentrate would significantly affect the fat soluble nutrients,comprehensive antioxidant capacity and sensory flavor of preserved fruits.Conclusion:The viscosity reduction technology could improve the nutritional composition,antioxidation and sensory flavor of the preserved fruits.

关 键 词：樱桃番茄 果脯 糖煮液废水 品质 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]