樱桃番茄果脯加工糖煮液中果胶和微颗粒对其流变特性的影响  

The Effect of Pectin and Pulp on the Rheological Properties of the Sugar Cooking Liquid from the Processing of Preserved Cherry Tomato

作　　者：程焕[1,2] 姚舒婷 周声怡 吴文艳 刘东红[1,2] 叶兴乾[1,2] Cheng Huan;Yao Shuting;Zhou Shengyi;Wu Wenyan;Liu Donghong;Ye Xingqian(College of Biosystems Engineering and Food Science,Zhejiang University,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Fuli Institute of Food Science,Hangzhou 310058;Ningbo Research Institute,Zhejiang University,Ningbo 315100,Zhejiang)

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

出　　处：《中国食品学报》2021年第2期144-151,共8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：樱桃番茄果脯加工糖煮液经多轮循环渗糖后因黏度大而不能被再次用于渗糖工艺。为进一步降低糖煮液黏度,本文研究糖煮液理化指标及糖煮液内容物(果胶和微颗粒等)对其流变特性的影响。试验结果表明:糖煮液原液和回用液均表现出剪切变稀的非牛顿流体特性。糖煮液上清液中的可溶性果胶含量极低(0.005‰~0.009‰),经果胶酶处理后黏度仅降低2%;糖煮液中的微颗粒对糖煮液的流变特性影响显著,去除微颗粒后,糖煮液原液和回用液的黏度分别降低了33%和58%,表现出牛顿流体特性,因此微颗粒是造成糖煮液高黏度的主要原因。进一步研究发现微颗粒中水提物对糖煮液的流变特性具有重要影响,去除微颗粒中果胶、蛋白等水提物后黏度贡献降低约50%,其在上清液水溶物与微颗粒相互作用形成致密网络的过程中可能发挥重要作用。The sugar cooking liquid from the process of preserved cherry tomato can not be used again due to its high viscosity after multiple rounds of sugar infiltration.In order to provide a theoretical basis for the viscosity reduction process of the sugar cooking liquid,this paper analyzed the physical/chemical and rheological properties of the sugar cooking liquid,and studied on the influence of pectin and pulp in the sugar cooking liquid on the rheological properties of the sugar cooking liquid.The results showed that the original and usable sugar cooking liquid had shear thinning behavior,which were non-Newtonian fluids.The content of soluble pectin in the serum of sugar cooking liquid was 0.005‰-0.009‰,the pectin content was very low,and the viscosity could be reduced by up to 2%after pectinase treatment,which was not the main reason for high viscosity of sugar cooking liquid.However,the pulp in the sugar cooking liquid had a significant impact on the rheology of the sugar cooking liquid.After the pulp was removed,the viscosity of the original and usable sugar cooking liquid were reduced by 33%and 58%respectively,and they showed the characteristics of Newtonian fluid,which was the main reason for the high viscosity of the sugar cooking liquid.It was found that the aqueous extracts such as pectin and protein had an important influence on the rheological properties of the sugar cooking liquid.The contribution of the pulp to the viscosity of the sugar cooking liquid was reduced by about 50%after the aqueous extract was removed.The aqueous extract such as pectin and protein may play an important role in the interaction between the soluble substances in the sugar cooking liquid and the pulp to form a dense network.

关 键 词：樱桃番茄果脯 糖煮液 黏度 流变 微颗粒 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]