蓝靛果汁加工过程中褐变机理及防控技术  

Browning mechanism of indigo juice during processing prevention and control technology

作　　者：马永强 李丹[1,2] 杨晨曦 薛清卓[1,2] 韩春然 MA Yongqiang;LI Dan;YANG Chenxi;XUE Qingzhuo;HAN Chunran(Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province,Harbin,Heilongjiang 150028,China;School of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028,China)

机构地区：[1]黑龙江省谷物食品与谷物资源重点实验室,黑龙江哈尔滨150028 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品与机械》2023年第11期152-160,共9页Food and Machinery

基　　金：黑龙江省应用技术研究与开发计划项目(编号:GA20B301)。

摘　　要：目的:探究蓝靛果汁在加工过程中的褐变反应机理。方法:测定蓝靛果汁在杀菌过程中褐变度、维生素C(V_(C))含量、5-羟甲基糠醛(5-HMF)含量的变化,并进行动力学模型拟合;优化蓝靛果汁褐变抑制工艺条件,并测定优化后蓝靛果汁在4,25,37℃下贮藏30 d过程中微生物、理化、感官指标的变化。结果:褐变度、V_(C)含量、5-HMF含量变化分别符合联合、一级、零级反应动力学模型。最优褐变抑制工艺条件为葡萄糖氧化酶添加量0.21%、作用温度39℃、作用时间45 min,此条件下果汁非酶褐变抑制率为95.13%。蓝靛果汁在4℃下测试指标变化相对迟缓,贮藏末期,其菌落总数<100 CFU/mL,可溶性固形物、总酚、花色苷、V_(C)、还原糖含量相对较高,分别为14.15%、262.02 g/100 g、380.50 mg/L、65.37 mg/L、9.62 g/100 g,感官评分为82.3分,具有蓝靛果的果香与果味、颜色均一、质地均匀。结论:试验方法显著抑制了蓝靛果汁在贮藏期间的褐变。Objective:Indigo fruit juice is prone to browning during processing.Methods:A kinetic model was fitted by determining the changes in browning degree,vitamin C(V_(C))content,and 5-hydroxymethylfurfural(5-HMF)content of indigo fruit juice during the sterilization process.Results:The optimal conditions were obtained by single factor and response surface optimization test,and the changes of microbiological,physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4,25 and 37℃for 30 days.The results showed that the changes in Browning degree,V_(C) and 5-HMF content were consistent with the joint,first-order and zero-order reaction kinetics models,respectively.The optimal conditions of single factor and response surface optimization were as follows:dosage 0.21%,temperature 39℃,time 45 min,and inhibition rate of non-enzymatic Browning was 95.13%under these conditions.At 4℃,the juice test indexes of indigo juice changed relatively slowly.At the end of storage,the total number of colonies was less than 100 CFU/mL,and the contents of soluble solids,total phenols,anthocyanins,V_(C) and reducing sugars were relatively high.They were 14.15%,262.02 g/100 g,380.50 mg/L,65.37 mg/L and 9.62 g/100 g,respectively,with sensory scores of 82.3 points,with the fruit aroma and fruit taste,uniform color and uniform texture of indigo fruit.Conclusion:Through experiments,the browning of indigo juice during storage was significantly inhibited.

关 键 词：蓝靛果汁 非酶促褐变 褐变机理 防控技术 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]