真空浓缩偶联液氮喷雾速冻对荔枝浓缩汁品质的影响  

Effect of vacuum concentration combined with liquid nitrogen spray quick freezing on quality of litchi juice

作　　者：柳杰 程丽娜[2,3] 吴继军 余元善[2] 李璐[2] 邹波 傅曼琴[2] 徐玉娟[2,3] LIU Jie;CHENG Lina;WU Jijun;YU Yuanshan;LI Lu;ZOU Bo;FU Manqin;XU Yujuan(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Sericulture and Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Agricultural Products Processing,Guangzhou 510610,China;Guangdong Laboratory for Lingnan Modern Agriculture,Guangzhou 510610,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]岭南现代农业科学与技术广东省实验室,广东广州510610

出　　处：《食品与发酵工业》2023年第23期216-226,共11页Food and Fermentation Industries

基　　金：广东省重点领域研发计划项目(2020B020225002);广州市科技计划项目(202002020050);岭南现代农业实验室科研项目(NZ2021031);广东省农业科研项目和农业技术推广项目(440000210000000086860);广东省农业科技创新及推广项目(2022KJ107-3);广东省农业科学院“十四五”农业优势产业学科团队项目(202109TD);广东省农业科学院科技人才引进专项资金项目(R2020YJ-YB2001);广东省农业科学院青年导师项目(R2020QD-031)。

摘　　要：为在长期冻藏前获得优质荔枝浓缩汁,实验采用真空浓缩(vacuum concentration,VC)联合液氮喷雾速冻(liquid nitrogen freezing,NF),探索不同温度组合浓缩(0.05 MPa,VC_(35、45、55、65℃))-速冻(NF_(-30、-50、-70、-90℃))处理(G_(1~16)组)对浓缩汁品质的影响。结果显示,不同处理组的浓缩汁品质差异显著,VC_(35℃)-NF_(-70℃)(G_(3))、VC_(45℃)-NF_(-70℃)(G_(7))、VC_(55℃)-NF_(-90℃)(G_(12))在品质保护上表现出优势。G_(3)处理组色泽最接近原汁、可溶性糖的保护效果最好,G_(7)处理组对浓缩汁抗氧化能力和维生素C保留效果最佳,G_(12)处理组总酚含量最高,总酚含量G_(12)较G_(3)、G_(7)分别显著提高110.02%、36.34%;而总糖含量G_(12)较G_(3)只降低11.37%,除了与G_(8)无显著性差异,显著高于其他处理组;抗氧化能力G_(12)较G_(7)只降低9.73%,较G_(3)显著提高48.82%;维生素C含量G_(12)较G_(3)、G_(7)分别降低8.20%、89.54%;粒径值G_(12)与G_(3)无显著性差异,较G_(7)显著提高54.46%;结合主成分和聚类分析,结果表明G_(12)和G_(3)处理组分别在保护荔枝汁的理化和风味品质方面各有优势。综上,浓缩和速冻温度对荔枝浓缩汁品质影响显著,且二者之间存在显著的耦合效应。To obtain high-quality litchi juice concentrates before long-term frozen storage,vacuum concentration(VC)combined with liquid nitrogen spray quick freezing(NF)was used in this study.Litchi juice was treated with different combinations of concentrating(0.05 MPa,VC_(35/45/55/65℃))and quick freezing(NF_(-30/-50/-70/-90℃)).Results showed that different combinations of VC and NF had a significant difference in the quality of concentrated juice.Treatments of VC_(35℃)-NF_(-70℃)(G_(3)),VC_(45℃)-NF_(-70℃)(G_(7)),and VC_(55℃-NF-90℃)(G_(12))showed advantages in the protection of quality.For the G_(3)group,the color was the closest to the original juice,and the protection impact on soluble sugar was best.G_(7)treatment had the greatest effect on antioxidant capacity and vitamin C.The content of total phenols of the G_(12)group was the highest,compared with the G_(3)and G_(7)treatment groups,which increased by 110.02%and 36.34%respectively.The total sugar content of the G_(12)group was only 11.37%lower than that of the G_(3)group but was significantly higher than other groups except for G_(8).The antioxidant capacity of the G_(12)was only 9.73%lower than that of the G_(7)group and 48.82%higher than that of the G_(3).Vitamin C content in G_(12)was 8.20%and 89.54%lower than that in G_(3)and G_(7),respectively.For particle size value,there was no significant difference between G_(12)and G_(3),but G_(12)was significantly higher than G_(7)(54.46%).Combined with principal component and heatmap analysis,the results showed that G_(12)and G_(3)had particular advantages in protecting physical-chemical quality and flavor quality,respectively.Comprehensive analysis revealed that the concentrating temperature and quick-freezing temperature had a significant effect on the quality of concentrated litchi juice,and there was a remarkable coupling impact between them.

关 键 词：荔枝浓缩汁 真空浓缩 液氮喷雾速冻 品质 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]