富含花色苷NFC蓝莓汁制备工艺优化  

Optimization of preparation process of anthocyanin-rich NFC blueberry juice

作　　者：卢海燕 胡月明[2] 韩冰霜 李正旭 郭清森 LU Hai-yan;HU Yue-ming;HAN Bing-shuang;LI Zheng-xu;GUO Qing-sen(Agricultural Products Logistics Key Technology Engineering Technology Center,City College of Huizhou,Huizhou 516000,Guangdong,China;State Key Laboratory of Food Science and Resource,Nanchang University,Nanchang 330047,Jiangxi,China;Huizhou Tianyi Agricultural Science and Technology Development Co.,Ltd.,Huizhou 516000,Guangdong,China)

机构地区：[1]惠州城市职业学院农产品物流关键技术工程技术中心,广东惠州516000 [2]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047 [3]惠州市天艺农业科技发展有限公司,广东惠州516000

出　　处：《粮食与油脂》2025年第3期122-129,共8页Cereals & Oils

基　　金：广东省普通高校青年创新人才类项目(2023KQNCX241)。

摘　　要：以蓝莓为主要原料,制备NFC蓝莓汁。考察95℃水浴、100℃漂烫、蒸汽、超声波处理及冻融循环对多酚氧化酶(PPO)活性、花色苷含量和总酚含量的影响,并通过响应面法优化酶解工艺条件。结果表明:NFC蓝莓汁最佳制备工艺为在蓝莓经蒸汽处理3 min后,以蓝莓浆质量为基准,添加0.066%果胶纤维素复合酶、0.747%单宁酶于51.9℃进行酶解。在此条件下,蓝莓汁花色苷含量为(656±0.8)mg/L。酶解后,蓝莓汁释放出9种新物质,酯类、酮类、烯类物质相对含量分别增加了47.8%、16.0%、25.8%,芳樟醇、大马士酮等蓝莓的关键香气成分增加,构成了蓝莓汁的独特香味。Blueberries were used as the main raw material to prepare NFC bueberry juice.The effects of water bath at 95℃,blanching at 100℃,steam treatment,ultrasound treatment,and freeze-thaw cycles on polyphenol oxidase(PPO)activity,anthocyanin content,and total phenolic content were investigated,and the enzymatic hydrolysis process conditions were optimized by response surface methodology.The results showed that the optimal preparation process for NFC blueberry juice was as followed:after steaming blueberries for 3 min,0.066%pectin cellulose complex enzyme and 0.747%tannase were added for enzymatic at 51.9℃,based on the mass of blueberry pulp.Under the conditions,the anthocyanin content in blueberry juice reached(656±0.8)mg/L.After enzymatic hydrolysis,9 new compounds were released in the blueberry juice,and the relative contents of esters,ketones,and olefins were increased by 47.8%,16.0%,and 25.8%,respectively.Key aromatic compounds of blueberry,such as linalool and damascenone were increased,contributing to the unique flavor of blueberry juice.

关 键 词：NFC汁 前处理 花色苷 酶解 风味 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]