温州蜜柑复合柑橘汁开发及品质研究  

Research on Development and Quality of Citrus unshiu Compound Citrus Juice

作　　者：夏其乐[1] 曹艳[1] 李英迪 付复华[2] 洪雅雯 陈剑兵[1] 张俊[1] Xia Qile;Cao Yan;Li Yingdi;Fu Fuhua;Hong Yawen;Chen Jianbing;Zhang Jun(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Hangzhou 310021;Hunan Agricultural Products Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125)

机构地区：[1]浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,杭州310021 [2]湖南省农业科学院农产品加工研究所,长沙410125

出　　处：《中国食品学报》2021年第6期182-194,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0400701-4);现代农业产业技术体系建设专项(CARS-26-07B)。

摘　　要：为改善尾张、宫川两个主栽温州蜜柑品种制汁后口感欠佳和风味不足的问题,分别以两种温州蜜柑汁为基料,添加冰糖橙汁或纽荷尔脐橙汁进行复配,开发温州蜜柑复合柑橘汁。采用常规方法测定不同复配比例的柑橘汁中总酚、黄酮、可溶性糖、VC、可滴定酸、pH、可溶性固形物、悬浮稳定性及挥发性风味成分,采用感官评价和主成分分析法优选口感和风味兼具的复配比例。试验结果表明:通过添加冰糖橙或纽荷尔脐橙,可以有效改善尾张、宫川的理化营养指标。宫川∶冰糖橙以及宫川∶纽荷尔脐橙的复配组合感官评价得分较高。在宫川∶冰糖橙复配组合中,两种柑橘汁按4∶1进行复配感官评价得分最优,而在宫川∶纽荷尔脐橙复配组合中以3∶2比例进行复配感官评价最优。由主成分分析结果可知,综合得分较高的复配方案是宫川∶冰糖橙3∶2,宫川∶冰糖橙7∶3,宫川∶纽荷尔脐橙3∶2,宫川∶纽荷尔脐橙7∶3,尾张∶冰糖橙3∶2,所得果汁营养价值较高,口感风味较好。由不同复配果汁挥发性成分分析可知,宫川和冰糖橙不同配比之间无明显差异,加大宫川复配比例,差异取决于萜品烯-4-醇和γ-松油烯。尾张和冰糖橙配比的区别是2-己烯醛。宫川∶纽荷尔脐橙和尾张∶纽荷尔脐橙不同配比中,纽荷尔脐橙在复配中起关键作用。In order to improve the lack of flavor and taste of the two citrus varieties of Owari and Miyagawa in Zhejiang,the Citrus Sinensis Osbeck or Newhall Navel juice according to different compounding schemes was added to expand Owari and Miyagawa.The conventional methods were used to determine the total phenolic,flavonoids,soluble sugars,VC,titratable acid,pH,soluble solids,suspension stability,volatile flavor ingredients after homogenization of different proportions of NFC citrus juice,and compared different combinations.The principal component analysis(PCA)and sensory evaluation were used to optimize the ratio of the complex citrus juice to the mouthfeel and flavor.The results showed that the addition of Citrus Sinensis Osbeck and Newhall Navel can effectively improve the physical and chemical indicators and nutrient index of Owari and Miyagawa.By sensory evaluation of NFC compound juices with different compound ratios,it can be seen that the combination of Miyagawa∶Citrus Sinensis Osbeck and the combination of Miyagawa∶Newhall Navel scored higher in sensory evaluation.In the Miyagawa∶Citrus Sinensis Osbeck compound combination,the two citrus scores were best based on 4∶1 compound sensory evaluation;in the Miyagawa∶Newhall Navel compound combination,the citrus was evaluated by 3∶2 excellent.According to the results of principal component analysis,the compounding scheme with higher comprehensive scores is Miyagawa:Citrus Sinensis Osbeck 3∶2,Miyagawa∶Citrus Sinensis Osbeck 7∶3,Miyagawa∶Newhall Navel 3∶2,Miyagawa∶Newhall Navel 7∶3,Owari∶Citrus Sinensis Osbeck 3∶2.The NFC citrus juice prepared by these compounding schemes has higher nutritional value,better flavor and better market prospects.Analysis of the volatile flavor components of fruit juices with different mixing ratios shows that there was no significant difference between the different mixing ratios of Miyagawa and Citrus Sinensis Osbeck,the mixing ratio of Miyagawa increase,difference depends on terpinen-4-ol andγ-terpinene.The

关 键 词：NFC柑橘汁 复配 理化指标 挥发性风味物质 主成分分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]