几种甜味剂对不同增稠剂中蓝莓多酚保留率影响的研究  

Effects of Several Sweeteners on Retention Rate of Blueberry Polyphenols in Different Thickeners

作　　者：计莹 王溪尧 吕晓姝[1] 程麒郡 闻佳汭 JI Ying;WANG Xi-yao;LV Xiao-shu;CHENG Qi-jun;WEN Jia-rui(School of Biomedical and Chemical Engineering,Liaoning Institute of Science and Technology,Benxi 117004,Liaoning,China)

机构地区：[1]辽宁科技学院生物医药与化学工程学院,辽宁本溪1170004

出　　处：《辽宁科技学院学报》2022年第3期25-29,53,共6页Journal of Liaoning Institute of Science and Technology

基　　金：2021年辽宁科技学院大学生创新创业计划项目(202111430058);2021年辽宁省教育厅面上项目(lkyms202102).

摘　　要：文章以蓝莓冻果为原料,以蓝莓多酚的含量为指标,对蓝莓制品中四种甜味剂(葡萄糖、果糖、蔗糖、麦芽糖)在四种增稠剂(果胶、糊精、CMC、卡拉胶)体系下蓝莓多酚保留率进行研究,旨在为蓝莓制品的科学生产以及深加工提供理论依据。结果表明:高浓度的葡萄糖、蔗糖和麦芽糖溶液提高了蓝莓多酚的保留率,低浓度的果糖则降低蓝莓多酚的保留率;糊精提高蓝莓多酚的保留率,果胶的效果比糊精稍弱,CMC增进糖类对蓝莓多酚的保护效果,而卡拉胶略微降低蓝莓多酚的保留率。Taking frozen blueberry as the raw material and blueberry polyphenol content as the index,this paper studied the retention rate of blueberry polyphenols under the conditions of four sweeteners(glucose,fructose,sucrose,maltose)using four different thickeners(pectin,dextrin,CMC,carragee)of,aiming to provide a theoretical basis for the scientific production and deep processing of blueberry products.The results showed that high concentrations of glucose,sucrose and maltose solutions increase the retention rate of blueberry polyphenols,while low concentration of fructose reduces the retention rate.Dextrin can increase the retention rate of blueberry polyphenols and the effect of pectin is slightly weaker than that of dextrin.In addition,CMC enhances the protective effect of sugars on blueberry polyphenols,and carrageenan slightly reduces the retention rate.

关 键 词：甜味剂 蓝莓多酚 保留率 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]