浓缩苹果清汁加工过程中色值稳定性研究
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摘要
分别以富士及秦冠苹果为原料,研究了果胶酶PA和PP联合使用对两种浓缩苹果清汁加工过程中色值稳定性的影响,并对加工中超滤通量、树脂运行时间的影响进行了分析。实验结果表明:与单一使用PA果胶酶相比,复合果胶酶可以有效提高超滤、灌装工艺后苹果清汁的色值。确定了复合果胶酶的适宜添加量为PA为25 m L/t,PP为10 m L/t,适宜酶解时间为60 min。此工艺下,超滤清汁色值(T_(440))提高2.2%,灌装前后产品色值变化在3%以下,4℃下贮藏的日褐变量在0.05%以下;且每周期超滤平均通量及树脂有效运行时间均提高10%以上。PA和PP的联合使用是解决浓缩苹果清汁加工过程中色值下降且提高其贮藏稳定性的有效技术手段。
Apple fruits with varieties of Fuji and Qinguan used for apple juice processing were chosen in this study. Coupled effect of pectinase( PA and PP) on the stability of color value as well as ultrafiltration membrane flux and resin running time were investigated.Compared with PA treatment,PA coupled with PP could significantly improve the color value of apple juice after ultrafiltration and filling processing.The optimal conditions were as follows: Suitable addition concentration of PA 25 mL/t,PP 10 m L/t,enzymolysis time 60 min.Under this condition,the color value( T440,%) was increased 2.2% after ultrafiltration,and the difference of color value before and after filling was reduced to 3% Daily color browning index was decreased to 0.05%.Moreover,both ultrafiltration flux and resin running time were increased over 10%. It indicated that PA coupled with PP treatment could be an efficient technique to improve the stability of color value during processing of concentrated apple juice.
Apple fruits with varieties of Fuji and Qinguan used for apple juice processing were chosen in this study. Coupled effect of pectinase( PA and PP) on the stability of color value as well as ultrafiltration membrane flux and resin running time were investigated.Compared with PA treatment,PA coupled with PP could significantly improve the color value of apple juice after ultrafiltration and filling processing.The optimal conditions were as follows: Suitable addition concentration of PA 25 mL/t,PP 10 m L/t,enzymolysis time 60 min.Under this condition,the color value( T440,%) was increased 2.2% after ultrafiltration,and the difference of color value before and after filling was reduced to 3% Daily color browning index was decreased to 0.05%.Moreover,both ultrafiltration flux and resin running time were increased over 10%. It indicated that PA coupled with PP treatment could be an efficient technique to improve the stability of color value during processing of concentrated apple juice.
引文
[1]中华人民共和国国家统计局.中华人民共和国国家统计局数据库[EB/OL]. 2019-03-02. http://data.stats.gov.cn/easyquery.htm? cn=C01.
[2]梁亚男,叶发银,雷琳,等.苹果汁褐变控制技术研究进展[J].食品与发酵工业,2018,44(3):280-286.
[3]邓健康,刘璇,吴昕烨,等.基于层次分析和灰色关联度法的苹果(等外果)汁品质评价[J].中国食品学报,2017,17(4):197-208.
[4]Cruz M G,Bastos R,Pinto M,et al.Waste mitigation:From an effluent of apple juice concentrate industry to a valuable ingredient for food and feed applications[J]. Journal of Cleaner Production,2018,193:652-660.
[5]Liu X,Deng J K,Bi J F,et al.Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS[J]. LWT-Food Science and Technology,2019,102:304-309.
[6]郭倩.浓缩苹果汁的褐变因素及控制措施[J].食品安全导刊,2016(6):72.
[7]Paravisini L,Peterson D G.Role of reactive carbonyl species in non-enzymatic browning of apple juice during storage[J].Food Chemistry,2018,245:1010-1017.
[8]Al-Obaidi M A,Kara-Za6tri C,Mujtaba I M.Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice[J].Journal of Food Engineering,2017,214:47-59.
[9]张更.浓缩苹果清汁色值控制技术的研究[D].杨凌:西北农林科技大学,2008.
[10]张建新,张更,余清谋,等.浓缩苹果清汁生产中的色值控制措施研究[J].农业工程学报,2008(7):255-259.
[11]张建新,张更,余清谋,等.不同树脂对浓缩苹果清汁色值控制的研究[J].保鲜与加工,2008(2):45-47.
[12]孙艳,高雪丽,孟楠,等.控制苹果汁加工中发生褐变的研究[J].农产品加工(学刊),2011(1):24-26,30.
[13]Córdova A,Saavedra J,Mondaca V,et al.Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice[J]. Food Control,2019,95:106-114.
[14]章金英.苹果汁加工工艺中果汁褐变控制[D].北京:中国农业大学,2004.
[15]舒念辉.果汁褐变及控制研究[J].食品与发酵科技,2011,47(5):59-61,71.
[16]米热班古·木太力甫,马泽鑫,敬思群.苹果汁褐变影响因素的研究[J].安徽农业科学,2011,39(14):8604-8606,8630.
[17]周会玲,段长青,周存田,等.不同品种苹果汁的褐变及其抑制方法研究[J].西北农林科技大学学报:自然科学版,2001(1):91-93.
[18]陈颖,杜邵龙,曾祥奎.超滤脱色苹果汁应用工艺[J].食品与发酵工业,2005,31(9):138.
[19]王思新,焦中高,孙治军,等.树脂吸附法提高苹果浓缩清汁色值和透光率研究[J].果树学报,2001,18(1):35-38.
[20]易建华,仇农学,朱振宝,等.树脂法生产无色浓缩苹果汁的初步研究[J].饮料工业,2001,4(4):6-7.
[21]田洪磊,田呈瑞.浓缩苹果汁生产中控制褐变的研究[J].中国酿造,2005(10):14-16.
[22]宋莲军,杨月,唐贵芳.复合抑制剂对苹果汁防褐变效果的影响[J].河南农业大学学报,2010,44(5):585-590.
[23]An X C,Hu Y X,Wang N,et al. Continuous juice concentration by integrating forward osmosis with membrane distillation using potassium sorbate preservative as a draw solute[J].Journal of Membrane Science,2019,573:192-199.
[24]李敏,龚小梅,李喜宏,等.树脂与流速对浓缩苹果汁色值及稳定性的影响[J].食品科技,2016,41(1):41-43,47.
[25]Sawitri A,Munir M M,Edikresnha D,et al.An investigation on bilayer structures of electrospun polyacrylonitrile nanofibrous membrane and cellulose membrane used as filtration media for apple juice clarification[J]. Materials Research Express,2018,5(5):054003.
[26]GB/T 18963-2012浓缩苹果汁[S].北京:中国标准出版社,2012.
[2]梁亚男,叶发银,雷琳,等.苹果汁褐变控制技术研究进展[J].食品与发酵工业,2018,44(3):280-286.
[3]邓健康,刘璇,吴昕烨,等.基于层次分析和灰色关联度法的苹果(等外果)汁品质评价[J].中国食品学报,2017,17(4):197-208.
[4]Cruz M G,Bastos R,Pinto M,et al.Waste mitigation:From an effluent of apple juice concentrate industry to a valuable ingredient for food and feed applications[J]. Journal of Cleaner Production,2018,193:652-660.
[5]Liu X,Deng J K,Bi J F,et al.Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS[J]. LWT-Food Science and Technology,2019,102:304-309.
[6]郭倩.浓缩苹果汁的褐变因素及控制措施[J].食品安全导刊,2016(6):72.
[7]Paravisini L,Peterson D G.Role of reactive carbonyl species in non-enzymatic browning of apple juice during storage[J].Food Chemistry,2018,245:1010-1017.
[8]Al-Obaidi M A,Kara-Za6tri C,Mujtaba I M.Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice[J].Journal of Food Engineering,2017,214:47-59.
[9]张更.浓缩苹果清汁色值控制技术的研究[D].杨凌:西北农林科技大学,2008.
[10]张建新,张更,余清谋,等.浓缩苹果清汁生产中的色值控制措施研究[J].农业工程学报,2008(7):255-259.
[11]张建新,张更,余清谋,等.不同树脂对浓缩苹果清汁色值控制的研究[J].保鲜与加工,2008(2):45-47.
[12]孙艳,高雪丽,孟楠,等.控制苹果汁加工中发生褐变的研究[J].农产品加工(学刊),2011(1):24-26,30.
[13]Córdova A,Saavedra J,Mondaca V,et al.Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice[J]. Food Control,2019,95:106-114.
[14]章金英.苹果汁加工工艺中果汁褐变控制[D].北京:中国农业大学,2004.
[15]舒念辉.果汁褐变及控制研究[J].食品与发酵科技,2011,47(5):59-61,71.
[16]米热班古·木太力甫,马泽鑫,敬思群.苹果汁褐变影响因素的研究[J].安徽农业科学,2011,39(14):8604-8606,8630.
[17]周会玲,段长青,周存田,等.不同品种苹果汁的褐变及其抑制方法研究[J].西北农林科技大学学报:自然科学版,2001(1):91-93.
[18]陈颖,杜邵龙,曾祥奎.超滤脱色苹果汁应用工艺[J].食品与发酵工业,2005,31(9):138.
[19]王思新,焦中高,孙治军,等.树脂吸附法提高苹果浓缩清汁色值和透光率研究[J].果树学报,2001,18(1):35-38.
[20]易建华,仇农学,朱振宝,等.树脂法生产无色浓缩苹果汁的初步研究[J].饮料工业,2001,4(4):6-7.
[21]田洪磊,田呈瑞.浓缩苹果汁生产中控制褐变的研究[J].中国酿造,2005(10):14-16.
[22]宋莲军,杨月,唐贵芳.复合抑制剂对苹果汁防褐变效果的影响[J].河南农业大学学报,2010,44(5):585-590.
[23]An X C,Hu Y X,Wang N,et al. Continuous juice concentration by integrating forward osmosis with membrane distillation using potassium sorbate preservative as a draw solute[J].Journal of Membrane Science,2019,573:192-199.
[24]李敏,龚小梅,李喜宏,等.树脂与流速对浓缩苹果汁色值及稳定性的影响[J].食品科技,2016,41(1):41-43,47.
[25]Sawitri A,Munir M M,Edikresnha D,et al.An investigation on bilayer structures of electrospun polyacrylonitrile nanofibrous membrane and cellulose membrane used as filtration media for apple juice clarification[J]. Materials Research Express,2018,5(5):054003.
[26]GB/T 18963-2012浓缩苹果汁[S].北京:中国标准出版社,2012.