真空浓缩和常压熬煮对柑橘酱品质及流变特性的影响  

Effects of vacuum concentration and atmospheric boiling on quality and rheological properties of citrus jam

作　　者：吴思宇 熊思慧 潘思轶 WU Siyu;XIONG Sihui;PAN Siyi(College of Food Science and Technology,Huazhong Agricultural University/Ministry of Education Key Laboratory of Environment Correlative Dietology/Hubei Key Laboratory of Fruit&Vegetable Processing&Quality Control,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/环境食品学教育部重点实验室/果蔬加工与品质调控湖北省重点实验室,武汉430070

出　　处：《华中农业大学学报》2023年第2期194-201,共8页Journal of Huazhong Agricultural University

基　　金：国家柑橘产业技术体系专项(CARS-26-07B);云南省重大科技专项(202102AE090054);湖北省重大科技专项:柑橘速冻制品加工关键技术研究与示范(2022BBA0030)。

摘　　要：为优化果酱浓缩工艺,分别采用真空浓缩和常压熬煮制备柑橘酱,研究不同浓缩处理果酱的理化指标、色泽、微生物、流变特性及质构特性变化情况。结果显示:与未处理组相比,浓缩处理可显著提高果酱样品的可溶性固形物、总酸、总糖、总酚、总黄酮、总类胡萝卜素及果胶含量。其中,真空浓缩样品的总酚、总黄酮及总类胡萝卜素含量最高,分别为42.93、63.32、36.33μg/g,且褐变程度较轻,亮度值(L^(*))最大。流变学和质构测试结果显示,柑橘酱属于屈服-假塑性流体,在0.1~100 s^(-1)剪切范围内表现为正触变性;其储能模量(G’)和损耗模量(G")随振荡频率的增加而上升,且G’>G",表现出以弹性为主的黏弹体特征。在0.1~100 rad/s频率扫描范围内,常压熬煮组G’最大(1435~4005 Pa),真空浓缩组G’次之(722.6~2082 Pa),未处理组G’最小(59.04~214.1Pa)。真空浓缩果酱样品的硬度、胶着度和咀嚼度较小,口感更好。结果表明,真空浓缩可极大程度地保持柑橘酱的品质和色泽,具有替代传统浓缩的潜力。Citrus jam was prepared by vacuum concentration and atmospheric boiling respectively.The changes of physicochemical indicators,color,microorganism,rheological properties and texture proper⁃ties of jam with different concentration treatments were studied to optimize the process of jam concentra⁃tion.The results showed that the concentration treatment significantly increased the contents of total soluble solid,titratable acid,total sugar,total phenolics,total flavonoids,total carotenoids and pectin of jam sam⁃ples(P<0.05)compared with the untreated group.Among them,the content of total phenolics,total flavo⁃noids,and total carotenoids in vacuum concentrated samples was the highest,42.93,63.32 and 36.33μg/g,respectively.The degree of browning was slight,and the brightness value(L*)was the largest.The results of rheological and texture test showed that the citrus jam was a yield-pseudoplastic fluid,showing positive thixotropy in the shear range of 0.1-100 s^(-1).Its storage modulus(G')and loss modulus(G")increased with the increase of oscillation frequency,and G'>G",showing the characteristics of viscoelastic body domi⁃nated by elasticity.In the frequency scanning range of 0.1-100 rad/s,G'in the atmospheric boiling group was the largest(1435-4005 Pa),followed by G'in the vacuum concentration group(722.6-2082 Pa),and G'in the untreated group was the smallest(59.04-214.1 Pa).The vacuum concentrated jam sample has smaller hardness,stickiness and chewability,and better taste.It is indicated that vacuum concentration can greatly maintain the quality and color of citrus jam,and has the potential to replace traditional atmospheric boiling.

关 键 词：柑橘 真空浓缩 常压熬煮 低糖类果酱 热处理 流变性 

分 类 号：TS201.7[轻工技术与工程—食品科学]