热加工结合添加抗坏血酸对酸味西瓜制汁品质的影响  

Effects of thermal processing combined with adding ascorbic acid on the quality of sour watermelon juice

作　　者：吕真真[1] 路绪强[1] 刘慧[1] 张春岭[1] 陈大磊[1] 杨文博[1] 张强 焦中高[1] LÜZhenzhen;LU Xuqiang;LIU Hui;ZHANG Chunling;CHEN Dalei;YANG Wenbo;ZHANG Qiang;JIAO Zhonggao(Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450009,Henan,China)

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009

出　　处：《果树学报》2021年第12期2166-2177,共12页Journal of Fruit Science

基　　金：中国农业科学院科技创新工程专项(CAAS-ASTIP-2019-ZFRI);中国农业科学院基本科研业务费专项所级统筹项目(1610192021603)。

摘　　要：【目的】探究酸味西瓜品种SW制汁适应性及热加工技术。【方法】以6个品种的酸味西瓜为原料制汁,对其进行感官评价,后采用热加工结合添加抗坏血酸(Vc)对筛选出来的酸味西瓜品种制汁处理,分析热加工前后西瓜汁色泽、感官品质及风味物质变化。【结果】酸味西瓜品种黄瓤SW-20、SW-27和红瓤SW-14制汁感官评分较高。添加Vc有助于红色鲜榨西瓜汁的色泽保持;热加工后的红瓤和黄瓤西瓜汁色泽明显变暗,添加Vc有助于两种颜色热加工西瓜汁的色泽保持。添加Vc的热加工西瓜汁色泽、形态、滋味、气味及感官总分均显著高于未添加Vc的(p<0.05)。热加工前后西瓜汁总共鉴定出47种风味物质,醇类和醛类化合物种类最多,相对含量较高。热加工使西瓜汁风味物质种类增多,具有不良气味的呋喃类、6-壬烯醛相对含量增加,呈现清香味的2,6-壬二烯醇、3-壬烯醇相对含量减少;添加Vc使西瓜汁风味物质种类减少,呋喃类、6-壬烯醛相对含量减少,2,6-壬二烯醇、3-壬烯醇相对含量增多。【结论】SW-20、SW-14分别为较适宜制汁的黄瓤和红瓤西瓜品种,添加Vc有助于西瓜汁色泽保持,并能减轻热加工后西瓜汁产生的不良蒸煮风味,提升其感官品质。【Objective】Watermelon is one of the most popular fruits in summer because it has an exotic flavor and is a nutrient-rich fruit,with abundant lycopene,carotene,sugars,vitamins,minerals,amino acids,et al.Watermelon juice is one of important products of watermelon.However,watermelon is a heat-sensitive fruit,heating and sterilization could lead to browning,precipitation and strong“cooked taste”of the watermelon juice,and seriously affect the sensory quality.The research on quality control technology of watermelon juice before and after hot processing is particularly important for the production of watermelon juice.A series of sour watermelon varieties have been bred by Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences.There has been little research on the processing of sour watermelon.It is necessary to investigate the adaptability and thermal processing technology of watermelon juices from different varieties of sour watermelon.【Methods】In this study,6 varieties of sour watermelon were used as raw materials to make juice The selected sour watermelon juices were treated with thermal processing and ascorbic acid.The color,sensory quality and flavor substances of watermelon juices before and after thermal processing were analyzed.【Results】From the perspective of sensory evaluation,the quality of the fresh processed and hot processed watermelon juice made by SW20,SW-27 and SW-14 were excellent.The sensory quality of the yellow flesh watermelon juice was better than that of the red watermelon juice.The brightness L*,color saturation C*and hue angle h of 2 color watermelon juice decreased or significantly decreased(p<0.05)after thermal processing.The b*,C*and h of watermelon juice added with ascorbic acid(Vc)were significantly higher than those without Vc(p<0.05)before and after heat treatment.The addition of Vc contributed to maintaining the color of the red fresh processed watermelon juice and the hot processed watermelon juice.The color,form,taste,odor and sensory total scores

关 键 词：酸味西瓜 西瓜汁 热加工 抗坏血酸 色泽 风味 

分 类 号：S651[农业科学—果树学]