NFC南果梨黄秋葵复合汁配方优化及杀菌方式对其品质的影响  

Optimization of Formulation of NFC Nanguo Pear and Okra Compound Juice and Effects of Different Sterilization Treatments on the Quality of Juices

作　　者：段腊梅 黄威 纪秀凤 王新明 王妍惠 于泳渤 于懿 吕长鑫 DUAN Lamei;HUANG Wei;JI Xiufeng;WANG Xinming;WANG Yanhui;YU Yongbo;YU Yi;LV Changxin(Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,National&Local Joint Engineering Research Center of Storage,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Liaoning Huishan Dairy Holdings Co.,Ltd.,Shenyang 110168,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]辽宁辉山乳业集团有限公司,辽宁沈阳110168

出　　处：《食品工业科技》2021年第12期145-150,共6页Science and Technology of Food Industry

基　　金：国家“十三五”重点研发计划专项(2017YFD0400704);辽宁省科学技术计划项目——喀左县食品加工省级科技特派团(2020JH5/10100002)。

摘　　要：以南果梨和黄秋葵为主要原料制作南果梨黄秋葵非浓缩还原汁(Not From Concentrate,NFC),以感官评分为指标通过单因素和正交试验优化NFC南果梨黄秋葵复合汁配方,并研究巴氏、微波和超高压三种杀菌方式对复合汁杀菌效果、理化性质和风味的影响。结果表明:南果梨汁与黄秋葵以质量比15:1榨汁复合后,按南果梨和黄秋葵复合汁含量93.98%、白砂糖添加量6%和柠檬酸添加量0.02%进行复配,感官评分最高为89.4。三种杀菌方式处理后复合汁均达到商业无菌状态。与未杀菌样品相比,微波和巴氏杀菌复合汁总酸含量和自由基清除率发生显著下降(P<0.05),pH、非酶褐变指数、苦味和涩味显著上升(P<0.05);微波和超高压处理后复合汁可溶性固形物含量显著上升(P<0.05);超高压处理后复合汁总酸含量、苦味和涩味显著下降(P<0.05)。与其他两种杀菌方式相比,超高压杀菌的复合汁?E变化最小,为4.26±0.12,DPPH自由基和羟自由基清除率最大分别为78.79%±0.37%和68.84%±0.42%,较好保持了复合汁色泽和抗氧化性。Nanguo pear and okra were used as the main raw materials to produce NFC.The sensory quality were used as evaluation indicators,the formulation of juice was optimized by single factor experiments and orthogonal test.The three different sterilization methods,pasteurization,microwave sterilization and ultra high pressure sterilization were compared,and the changes of microbial,physicochemical properties and flavour was researched.The results showed that,the optimum formulation of juice was as that:The content of Nanguo pear and okra in juice was 93.98%,the mass ratio of Nanguo pear juice to okra was 15:1,the amount of sugar was 6%,and citric acid was 0.02%,and the sensory score was the highest 89.4.After sterilizated,the juice were commercial sterility.Compared with the unsterilized juice,the total acid and free radical scavenging rate by pasteurization and microwave sterilization were significantly decreased(P<0.05),the value of pH,nonenzymatic browning index,the bitterness and astringency were significantly increased,and the soluble solid content of juice by microwave and ultra high pressure terilized increased(P<0.05),the total acid and the bitterness and astringency by ultra high pressure terilized significantly decreased(P<0.05).Compared with the other methods,the?E of the juice by ultra high pressure treatment had minimum change was 4.26±0.12,and the scavenging rates of DPPH and·OH were 78.79%±0.37%and 68.84%±0.42%,respectively,which was higher than the other methods significantly.Taken together,ultra high pressure sterilization could maintain the color and antioxidant properties of Nanguo pear and okra juices.

关 键 词：南果梨 黄秋葵 杀菌 电子舌 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]