NFC富硒胡萝卜复合果蔬汁工艺优化及香气成分分析  

Optimization of NFC Selenium Enriched Carrot Composite Fruit and Vegetable Juice Technology and Aroma Composition Analysis

作　　者：陈洪杰 吕美琳 宋文娜 龙雯洁 宋娟 吕建华 吕长鑫 CHEN Hongjie;LÜMeilin;SONG Wenna;LONG Wenjie;SONG Juan;LÜJianhua;LÜChangxin(College of Food Science and Engineering,Key Laboratory of Food Safety of Liaoning Province,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Bohai University,Jinzhou 121013,Liaoning,China;Liaoning Mole Testing Technology Co.,Ltd.,Linghai 121213,Liaoning,China;Jinzhou Academy of Agricultural Science,Jinzhou 121013,Liaoning,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]辽宁摩尔检测科技有限公司,辽宁凌海121213 [3]锦州市农业科学院,辽宁锦州121013

出　　处：《食品研究与开发》2024年第17期95-104,共10页Food Research and Development

基　　金：辽宁省科学技术计划项目(2021JH2/10200018、2022JH5/10400102)。

摘　　要：为充分开发胡萝卜和苹果梨资源,制备一款非浓缩还原(not from concentrate,NFC)复合果蔬汁并探究贮藏期香气物质与产品风味变化关系。以富硒胡萝卜和苹果梨为原料,以感官评分为指标,采用单因素试验及响应面法优化NFC富硒胡萝卜复合果蔬汁工艺条件;通过顶空固相微萃取-气相色谱-质谱联用技术,测定分析常温不同贮藏期NFC富硒胡萝卜复合果蔬汁产生的香气成分及其变化规律。结果表明,最佳配方为复合果蔬汁添加量91.8%(富硒胡萝卜汁与苹果梨汁质量比3∶1)、白砂糖添加量8%、柠檬酸添加量0.2%,研制出的NFC富硒胡萝卜复合果蔬汁感官评分较高,为92.88;通过固相微萃取-气相色谱-质谱联用技术检测出7类共96种挥发性气味物质,不同贮藏期NFC富硒胡萝卜复合果蔬汁中挥发性气味物质种类分别为0 d 41种、7 d 44种、14 d 48种、21 d 55种、28 d 58种。在最优工艺条件下研制的NFC富硒胡萝卜复合果蔬汁,经贮藏后有利于生成多种风味成分,进而改善产品口感并赋予其典型风味,酸甜适中、营养丰富,具有浓郁的胡萝卜苹果梨复合清香味。To fully develop the resources of carrots and apple-pears,a not from concentrate(NFC)composite fruit and vegetable juice was prepared and the relationship between aroma substances and the change of the product flavor during storage was studied.Using selenium-enriched carrots and apple-pears as raw materials and sensory scores as indicators,single-factor experiments and response surface methodology were employed to optimize the processing conditions of NFC selenium-rich carrot composite fruit and vegetable juice.Headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine and analyze the aroma compositions and their changing rules in NFC selenium-rich carrot composite fruit and vegetable juice during different storage periods at room temperature.The results showed that the optimal formula was composite fruit and vegetable juice of 91.8%(with the mass ratio of selenium-rich carrot juice to applepear juice 3∶1),the white granulated sugar of 8%,and the citric acid of 0.2%.The sensory score of the developed NFC selenium-enriched carrot composite fruit and vegetable juice was 92.88.96 kinds of volatile odor substances of 7 categories were detected by the technology of solid-phase microextraction and gas chromatography-mass spectrometry.The volatile odor substances in the NFC selenium-enriched carrot composite fruit and vegetable juice in different storage periods were 0 d 41 species,7 d 44 species,14 d 48 species,21 d 55 species,28 d 58 species,which showed an increasing trend with the extension of storage period.The NFC selenium-rich carrot composite fruit and vegetable juice prepared under the optimal process conditions,after storage,was conducive to the formation of various flavor components,thereby improving the product′s taste and imparting its typical flavor.It had a moderate sweet and sour taste,rich nutrition,and a strong composite aroma of carrots and apple-pears.

关 键 词：富硒胡萝卜 非浓缩还原复合果蔬汁 工艺优化 固相微萃取-气相色谱-质谱联用 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]