杨强,赵依迪,齐欣,张琦婧,颜廷才.热处理温度对诺丽果汁品质的影响[J].包装工程,2021,42(23):69-75.
YANG Qiang,ZHAO Yi-di,QI Xin,ZHANG Qi-jing,YAN Ting-cai.Effect of Heat Treatment Temperature on Quality of Morinda Citrifolia Juice[J].Packaging Engineering,2021,42(23):69-75. |
| 热处理温度对诺丽果汁品质的影响 |
| Effect of Heat Treatment Temperature on Quality of Morinda Citrifolia Juice |
| 投稿时间：2021-01-21 |
| DOI：10.19554/j.cnki.1001-3563.2021.23.010 |
| 中文关键词: 诺丽果汁 热处理 品质 营养成分 香气成分 |
| 英文关键词: Morinda citrifolia juice heat treatment quality nutrient content aroma components |
| 基金项目:辽宁省自然科学基金(2020-MS-209);辽宁省教育厅高等学校基本科研项目(面上项目)(LJKZ0653) |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 目的 探讨不同热处理方式对诺丽果汁品质的影响，为开发高品质诺丽果汁提高参考依据。 方法 以诺丽果汁为原料，采用色差仪、折光仪、固相微萃取-气相色谱-质谱联用(SPME-GC-MS)等检测技术，研究低温热处理(85 ℃，5 min)、中温热处理(100 ℃，5 min)、高温热处理(115 ℃，5 min)对诺丽果汁色泽、可溶性固形物、pH值、营养成分含量、香气成分的影响。结果 不同热处理后诺丽果汁的品质发生了不同变化，在115 ℃下处理5 min后诺丽果汁色泽最深，3种热处理对果汁中可溶性固形物含量、pH值的影响不显著，随着热处理温度的升高，果汁中总酸、挥发酸、Vc、总酚含量不断减少，黄酮含量不断增加，皂苷含量变化不大，热处理后果汁的挥发性成分种类增多，经低温热处理(85 ℃，5 min)的果汁中挥发性成分种类最多，共检测到28种，其中使诺丽果具有“腐臭干酪”类气味的主要香气成分——辛酸含量最高。结论 低温热处理(85 ℃，5 min)能使诺丽果汁具有较好的品质，还可以节能，降低成本，有效去除腐败臭味，提高诺丽果汁接受程度。 |
| 英文摘要: |
| The work aims to investigate the effect of different heat treatment methods on the quality of juice from Morinda citrifolia and provide reference basis for the development of high-quality Morinda citrifolia juice. Morinda citrifolia juice was used as raw material and colorimeter, refractometer, solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and other detection technologies were used to study the effects of low-temperature heat treatment (85 ℃ for 5 min), medium-temperature heat treatment (100 ℃ for 5 min) and high-temperature heat treatment (115 ℃ for 5 min) on color and luster, soluble solids, pH value, nutrient content and aroma components of Morinda citrifolia juice. The quality of the fresh juice from Morinda citrifolia changed after different heat treatment. After treatment at 115 ℃ for 5 min, the color of Morinda citrifolia juice was the deepest. Three heat treatment methods had no significant effect on the content of soluble solids and pH value of the juice. As the heat treatment temperature increased, the total acid, volatile acid, Vc content and total phenol content in the juice constantly decreased, but the flavonoids content kept increasing and the saponin content didnot change much. After heat treatment, the variety of volatile components in the juice increased. The juice after low-temperature heat treatment (85 ℃ for 5 min) had the largest variety of volatile components, with 28 detected, among which the bitter acid as the main aroma component making rotten cheese odors was the highest in the content. Low-temperature thermal treatment (85 ℃ for 5 min) can make Morinda citrifolia juice have better quality, which also saves energy, reduces cost, effectively removes rotten odor and improves the acceptance of Morinda citrifolia juice. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号