无糖益生菌猕猴桃脯工艺优化及其营养风味分析  

Process Optimization of Sugar-free Probiotic Preserved Kiwifruit and Analysis of Nutritional Flavor

作　　者：尚凡贞 刘瑞玲[2] 吴伟杰[2] 陈杭君[2] 孟祥红[1] 郜海燕 SHANG Fanzhen;LIU Ruiling;WU Weijie;CHEN Hangjun;MENG Xianghong;GAO Haiyan(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;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,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Hangzhou 310021,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]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,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《食品工业科技》2021年第19期226-237,共12页Science and Technology of Food Industry

基　　金：浙江省重点研发计划项目(2021C02033)。

摘　　要：采用微波-超声波协同渗糖法加工无糖益生菌猕猴桃脯,在单因素实验结果的基础上利用响应面试验优化猕猴桃脯加工工艺,建立回归数字模型。结果表明无糖益生菌猕猴桃脯最佳工艺条件为:木糖醇添加量28%、赋形剂复合添加量0.16%、微波35 min-超声1.25 h,所得产品总糖含量与感官评价的综合得分为61.93。营养品质分析表明微波-超声协同渗糖除大大提高渗糖效果之外,还可减少Vc的损失,其维持了新鲜猕猴桃Vc的86%,并使游离氨基酸、总酚及类黄酮含量分别增加了52%、38%、56%。高效液相色谱(HPLC)分析显示协同渗糖加工的果脯中柠檬酸、苹果酸、酒石酸、奎宁酸等7种有机酸含量有所增加。气相色谱-质谱(GC-MS)联用仪分析表明加工成无糖益生菌猕猴桃脯后主要挥发性风味物质由2-己烯醛变为己酸乙酯,表明协同渗糖处理在最大程度保留猕猴桃原有风味的同时,产生了更多果香、脂香等风味物质,使产品滋味更为丰富。The sugar-free probiotic preserved kiwifruit was processed by the microwave-ultrasonic synergistic sugar penetration method.Based on the results of single-factor experiments,the response surface test was used to optimize the processing technology of preserved kiwifruit,and a regression digital model was established.It showed that the optimal process conditions were determined as follows:28%xylitol addition,0.16%excipient compound addition,microwave 35 min-ultrasound 1.25 h,the comprehensive score of the total sugar content and sensory evaluation of the obtained product was 61.93.Nutritional quality analysis showed that microwave-ultrasonic synergistic sugar penetration could not only greatly improve the sugar infiltration effect,but also reduce the loss of Vc,which maintained 86%of fresh kiwifruit Vc,and increased the contents of free amino acids,total phenols and flavonoids by 52%,38%and 56%,respectively.High performance liquid chromatography(HPLC)analysis showed that the contents of 7 kinds of organic acids in the preserved kiwifruit processed with microwave-ultrasonic synergistic sugar penetration increased,including citric acid,malic acid,tartaric acid,and quinic acid,etc.Gas chromatography-mass spectrometry(GC-MS)analysis results showed that the main volatile flavor compounds of kiwifruit were changed from 2-hexenal to ethyl caproate after kiwifruit was processed into sugar-free probiotic preserved kiwifruit.It showed that microwave-ultrasonic synergistic sugar penetration treatment preserved the original flavor of kiwifruit to the greatest extent,more flavor substances such as fruit aroma and lipid aroma were produced at the same time,which made the preserved kiwifruit more flavorful.

关 键 词：无糖 猕猴桃脯 益生菌 微波-超声协同渗糖 营养品质 挥发性风味 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]