超高压技术对哈密瓜果汁品质的影响  

Preliminary Study on Ultra-high Pressure Cantaloupe Juice Technology

作　　者：杜娟 再吐娜·买买提 杨咪 黎万春 热比古丽·哈力克 DU Juan;Zaituna·Maimaiti;YANG Mi;LI Wanchun;Rebiguli·Halige(Research School of Grapes and Melons of Xinjiang Uygur Autonomous Region,Shanshan,Xinjiang 838201,China)

机构地区：[1]新疆维吾尔自治区葡萄瓜果研究所,新疆鄯善838201

出　　处：《农产品加工》2023年第8期52-55,共4页Farm Products Processing

基　　金：葡萄、甜瓜产品关键工艺技术研究与开发项目(KY2021069);哈密瓜超高压罐头加工项目(KY2020063);不同干燥方式对哈密瓜制干效果的影响项目(KY2021064)。

摘　　要：以新鲜哈密瓜西州密24号、21号、黄醉仙、大酸瓜为试材,以哈密瓜果汁的品质为指标,研究不同哈密瓜品种、可溶性固形物含量、浊汁浓度等对哈密瓜超高压果汁加工品质的影响,每隔5 d定期测定哈密瓜超高压果汁货架期期间的色差等指标随时间的变化。结果表明,不同哈密瓜品种、可溶性固形物含量、浊汁浓度处理、货架期间,西州密24号哈密瓜,可溶性固形物含量13%、浊汁S1处理;西州密21号哈密瓜,可溶性固形物含量14%、浊汁S1处理;黄醉仙,可溶性固形物含量14%、浊汁CK处理,果汁总色差值ΔE的变化相对微弱。可溶性固形物含量14%的黄醉仙浊汁CK处理,货架期间和果汁总色差值ΔE变化相对平缓,较好地保持了哈密瓜果汁的品质,有效延长了哈密瓜果汁的货架期。Using fresh cantaloupe Xizhoumi No.24,No.21,Huangzuixian,and big pickled melon as test materials,and using the quality of cantaloupe juice as an indicator,the effects of different cantaloupe varieties,soluble solids content,and turbid juice concentration on the processing quality of cantaloupe ultra-high pressure juice were studied.Impact.Changes of indicators such as color difference during the shelf life of cantaloupe ultra-high pressure juice with time were measured regularly every 5 days.The results showed that Different cantaloupe varieties,soluble solids content,and cloudy juice concentration treatments.During the shelf life,Xizhoumi No.24 cantaloupe,with a soluble solid content of 13%,was treated with cloudy juice S1;Xizhoumi No.21 cantaloupe,with a soluble solid content of 14%,the cloudy juice S1 treatment;Huang-zuixian,the soluble solid content of 14%,the cloudy juice CK treatment,the change of the total color difference valueΔE of the juice is relatively weak.For the treatment of Huang Zuixian and turbid juice with a soluble solid content of 14%,during the shelf life,the change of the total color difference valueΔE of the fruit juice and pulp is relatively smooth.It could better maintain the quality of cantaloupe juice and effectively prolong the shelf life of cantaloupe juice.

关 键 词：哈密瓜 超高压 食品加工 工艺 货架期 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]