果汁型黄桃罐头感官与营养品质研究  

Studies on Sensory and Nutritional Quality of Juice-type Canned Yellow Peach

作　　者：李涛 彭芳刚[3] 舒楠 宁密密 周雨佳 何翊 吴玉英 单杨[2,6,7] 朱向荣 张群 李绮丽[1,6,7] Li Tao;Peng Fanggang;Shu Nan;Ning Mimi;Zhou Yujia;He Yi;Wu Yuying;Shan Yang;Zhu Xiangrong;Zhang Qun;Li Qili(Hunan Agricultural Products Processing Institute,Changsha 410125;Hunan Academy of Agricultural Sciences,Changsha 410125;College of Life Sciences,Hengyang Normal University,Hengyang 421008,Hunan;Graduate School of Longping Branch,Hunan University,Changsha 410125;Hunan Fruitops Co.Ltd.,Yongzhou 425000,Hunan;Hunan Key Laboratory of Fruits&Vegetables Storage,Processing,Quality and Safety,Changsha 410125;Hunan Province International Joint Lab on Fruits&Vegetables Processing,Quality and Safety,Changsha 410125)

机构地区：[1]湖南省农产品加工研究所,长沙410125 [2]湖南省农业科学院,长沙410125 [3]衡阳师范学院生命科学学院,湖南衡阳421008 [4]湖南大学研究生院隆平分院,长沙410125 [5]湖南果秀食品(集团)有限公司,湖南永州425000 [6]果蔬贮藏加工与质量安全湖南省重点实验室,长沙410125 [7]湖南省果蔬加工与质量安全国际联合实验室,长沙410125

出　　处：《中国食品学报》2024年第2期160-168,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省重点研发计划项目(2020NK2048)。

摘　　要：为探究钙离子、果胶、非浓缩还原(NFC)橙汁的添加量对果汁型黄桃罐头的感官和营养品质的影响,以砀山黄桃NJ83为原料,采用黄桃果肉与NFC橙汁复配,通过色度、质构特性及感官等评价指标,对果汁型黄桃罐头加工工艺进行优化。正交试验直观分析和方差分析结果均表明钙离子添加量对果汁型黄桃罐头的感官品质影响最大,其次为NFC橙汁添加量,最后为果胶添加量,其最佳生产工艺为钙离子质量分数0.4%,果胶质量分数0.35%,NFC橙汁质量分数8%。终产品果汁透明,果肉呈金黄色,色泽均匀,块形完整、无毛边,口感酸甜适口,软硬适度。采用高效液相色谱(HPLC)对最佳工艺下罐头的黄酮成分进行检测发现:果汁型黄桃罐头中橙皮苷含量最高,达70.665 mg/kg,是对照组清水型黄桃罐头的22倍(3.149 mg/kg);其次为芸香柚皮苷(9.193 mg/kg)和香蜂草苷(6.807 mg/kg),含量分别是对照组的161倍和33倍,说明果汁型黄桃罐头是一款兼具口感和营养的新型罐头产品。To explore the effects of calcium ion,pectin and NFC citrus juice addition on the sensory and nutritional quality of fruit juice-type canned yellow peach,the processing technology of juice-type canned yellow peach was optimized by using Dangshan yellow peach NJ83 as raw material and the combination of yellow peach pulp and NFC citrus juice through evaluation indexes such as chromaticity,texture characteristics and sensory level.The results of visual analysis and variance analysis showed that the adding amount of calcium ion had the greatest impact on the sensory quality of juice-type canned yellow peach,followed by NFC orange juice,and the last was pectin.The optimal process was as follows:The mass fraction of calcium ion was 0.4%,the mass fraction of pectin was 0.35%,the mass fraction of NFC fruit juice was 8%.In the final product,fruit juice was transparent,the pulp was golden yellow,the color was uniform,the block shape was complete without burrs,the taste was sweet and sour,the hardness was moderate.HPLC was further used to detect the flavonoids in canned foods under the optimal process and found that the content of hesperidin in juice-type canned yellow peach was 70.665 mg/kg,which was 22 times higher than 3.149 mg/kg in water-type.The content of narirutin(9.193 mg/kg)and didymin(6.807 mg/kg)were 161 times and 33 times higher in juice-type can than in water-type can,respectively.Therefore,juice-type canned yellow peach is a new canned product with both taste and nutrition.

关 键 词：果汁型黄桃罐头 加工工艺 品质 黄酮 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]