金刺梨原汁制备及其稳定性优化  

Research on preparation of cloudy chestnut rose juiceand improvement of its stability during storage

作　　者：宋琰 张红霞[1] 金佳幸 艾雅娜 廖红梅[2] SONG Yan;ZHANG Hongxia;JIN Jiaxin;AI Yana;LIAO Hongmei(Research and Development Engineering Research Center of Rosa kweichonensis var.Sterilis of Guizhou Provincial Education Department,Anshun University,Anshun 561000,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]贵州省教育厅金刺梨研究与开发工程研究中心(安顺学院),贵州安顺561000 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2022年第13期247-253,共7页Food and Fermentation Industries

基　　金：贵州省教育厅金刺梨研究与开发工程研究中心项目(黔教合KY字[2018]008);国家重点研发计划项目(2017YFD0400703-3)。

摘　　要：针对金刺梨原汁加工后容易分层产生沉淀的问题,首先了解其基本理化性质及自然沉降规律,其次通过高压均质联合添加复配稳定剂的处理方式,以期提高金刺梨原汁的贮藏稳定性。结果表明,金刺梨原汁的高酸特性(pH 2.85)可能是其分层不稳定的主要因素;果肉颗粒在4~37℃条件下于2~24 h后产生肉眼可见分层现象,贮藏温度越高该现象出现越早;通过复配0.05%黄原胶、0.2%羧甲基纤维素钠以及0.2%果胶,进一步经过20 MPa下2次高压均质,初步解决了金刺梨原汁不稳定的问题;其在4℃下贮藏10 d可保持较好的稳定性。The aim of this study was to solve the problem that cloudy chestnut rose(Rosa kweichonensis)juice usually be easy to stratify and precipitate after processing,especially during followed storage and transportation.The basic physicochemical indexes of cloudy chestnut rose juice and its natural precipitation pattern were evaluated,firstly.Then a combination treatment of high-pressure homogenization and adding compounded stabilizers has been explored in the present study.Our results suggested that the high acidity of cloudy chestnut rose juice with pH 2.85 might be the main reason of being unstable during storage.A visible phenomenon of precipitation occurred after 2-24 h as the juice was stored at 4-37℃,and a higher storage temperature accelerated this phenomenon.The cloud stability of chestnut rose juice was solved by the following procedure:using 0.05%xanthan gum,0.2%CMC-Na and 0.2%pectin to enhance the viscosity of cloudy chestnut rose juice,then homogenized the cloudy juice at 20 MPa twice.The obtained juice can maintain a desired good stability during storage at 4℃for 10 d.

关 键 词：金刺梨 原汁 沉淀 稳定性 优化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]