热杀菌方式对NFC冬枣汁品质与香气特征的影响研究  

Study on the Effect of Heat Sterilization Methods on the Quality and Aroma Characteristics of NFC Winter Jujube Juice

作　　者：路遥 李根 马寅斐[1] 赵岩[1] 丁辰[1] 初乐[1] LU Yao;LI Gen;MA Yin-fei;ZHAO Yan;DING Chen;CHU Le(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China)

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014

出　　处：《中国果菜》2021年第9期32-36,64,共6页China Fruit & Vegetable

基　　金：山东省重点研发计划(2019GNC106025)。

摘　　要：以沾化冬枣为原料,探究不同巴氏杀菌方式(低温长时、高温短时)对非浓缩还原(not from concentrate,NFC)冬枣汁理化性质、色泽及香气等特征指标的影响。研究表明,两种杀菌工艺下的NFC冬枣汁与未灭菌冬枣汁的pH、总酸、可溶性固形物含量及多糖含量均无显著性差异(P>0.05);经过杀菌后,NFC冬枣汁亮度降低,颜色由绿色向黄色转变,低温长时杀菌冬枣汁的ΔE较高,为22.75,而高温短时杀菌冬枣汁的ΔE较小,仅为1.76,因此后者可以更好地保留冬枣汁的色泽;醛类是NFC冬枣汁中最主要的香气成分,占冬枣汁香气成分总量的43%~83%,经过低温长时杀菌,冬枣汁香气成分受到严重破坏,总量仅为18.95 mg/L,显著低于高温短时杀菌的129.01 mg/L,高温短时杀菌的冬枣汁香气更接近未杀菌的冬枣汁。NFC冬枣汁嗅闻结果与气质测定结果相同。综上所述,与低温长时杀菌工艺相比,高温短时灭菌更适合NFC冬枣汁的生产。Zhanhua jujube was used as raw material to explore the effects of different pasteurization methods(low temperature long time,high temperature short time)on the physicochemical properties,color and aroma characteristics of NFC winter jujube juice.The results showed that there was no significant difference in pH,total acid,soluble solid content and polysaccharide content under two sterilization methods(P>0.05).After sterilization,the brightness of NFC winter jujube juice decreased,and the color changed from green to yellow.TheΔE of winter jujube juice sterilized at low temperature for a long time was higher,which was 22.75.Compared with it,high temperature shorttime sterilization had smallerΔE and better color retention(ΔE=1.76).Aldehydes was the main aroma components of NFC winter jujube juice,and it accounted for 43%-83%of the total aroma components of ziziphus jujube juice.After lowtemperature longtime sterilization,the aroma components of winter jujube juice were seriously damaged,and the total amount was only 18.95 mg/L,which was significantly lower than the high-temperature short-term sterilization of 129.01 mg/L.The aroma of winter jujube juice with temperature short time sterilization was closer to that of non sterilization winter jujube juice.The smell result of NFC winter jujuba juice was the same as the result of GC-MS.In conclusion,compared with low temperature longtime sterilization,high temperature shorttime sterilization were more suitable for NFC winter jujube juice production.

关 键 词：冬枣汁 杀菌条件 理化性质 香气特征 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]