不同处理方式对黑加仑果汁出汁率及品质的影响  

Effect of Different Treatment Sequences on Juice Yield and Quality of Blackcurrant Juice

作　　者：张琦[1] 赵曼君 张颖[1] 孟宪军[1] 王月华[1] 徐永平 李淑英 ZHANG Qi;ZHAO Manjun;ZHANG Ying;MENG Xianjun;WANG Yuehua;XU Yongping;LI Shuying(Shenyang Agricultural University,Shenyang 110866,Liaoning,China;Postdoctoral Workstation of Dalian SEM Bio-Engineering Technology Co.,Ltd.,Dalian 116620,Liaoning,China)

机构地区：[1]沈阳农业大学,辽宁沈阳110866 [2]大连赛姆生物工程技术有限公司,辽宁大连116620

出　　处：《食品研究与开发》2024年第19期1-6,共6页Food Research and Development

基　　金：国家重点研发计划项目(2022YFD1600505-4);辽宁省科技厅揭榜挂帅项目(2022JH1/10900007)。

摘　　要：为探讨不同处理方式对黑加仑果汁出汁率及品质的影响,以解冻后的黑加仑冻果实为试验原料,研究热烫处理、酶解处理、超声处理对黑加仑果汁出汁率的影响,对比分析不同处理方式的出汁率、多酚含量、色度、总糖含量、蛋白质含量和抗氧化能力。结果显示:先经过80℃热烫处理15 s,然后在超声频率400 W、超声时间40 min、超声温度40℃条件下进行超声波处理,最后再利用0.2%复合酶(纤维素酶和果胶酶质量比1∶1)在50℃下酶解40 min,出汁率相较于直接解冻组提高了40.28%。This study investigated the effect of different treatment method on the juice yield and quality of blackcurrant(Ribes nigrum L.)juice.With the frozen blackcurrant thawed as the experimental raw materials,this study discussed the effect of hot blanching,enzymolysis,and ultrasonic treatment on the juice yield of blackcurrant juice.The juice yield,polyphenol content,color,total sugar content,protein content,and anti-oxidant capacity of different treatment method were compared and analyzed.The results showed that the juice yield was increased by 40.28%compared with that of the direct thawing group after hot blanching at 80℃for 15 s,followed by ultrasonic treatment at an ultrasonic frequency of 400 W,an ultrasonic time of 40 min and an ultrasonic temperature of 40℃,and then enzymatic thawing for 40 min at 50℃using a 0.2%composite en-zyme(cellulase and pectinase mass ratio of 1∶1).

关 键 词：黑加仑 热烫 酶解 超声 出汁率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]