干装苹果罐头减压预抽辅助碱性钙处理工艺优化
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摘要
为控制干装苹果罐头果肉组织软化,以秦冠苹果为原料,通过单因素试验考察Ca~(2+)质量浓度、预抽真空度和预抽液pH值对不同钙形态(水溶性钙、氯化钠溶性钙、醋酸溶性钙、盐酸溶性钙)含量、细胞壁组分(水溶性果胶、螯合剂溶性果胶、碳酸钠溶性果胶、半纤维素)含量的影响。在此基础上,采用Box-Behnken试验设计方法和Design-Expert 8.0数据分析软件,以氯化钠溶性钙含量和螯合剂溶性果胶含量为响应值优化干装苹果罐头减压预抽辅助碱性钙处理工艺。结果表明,氯化钠溶性钙含量和螯合剂溶性果胶含量在干装苹果罐头果肉组织中的含量最高,且各因素对二者的影响显著;当Ca~(2+)质量浓度2.0 g/L、预抽真空度0.08 MPa、预抽液pH 2.8时,干装苹果罐头氯化钠溶性钙含量为55.26 mg/kg,螯合剂溶性果胶含量为17.45 mg/g,与预测值的相对误差较小。该研究为调控干装苹果罐头果肉组织软化和指导生产实践提供部分理论依据。
In order to control the softening of canned solid pack apples, the decompression pre-pumping-assisted alkaline calcium treatment process was optimized. The one-factor-at-a-time method was used to investigate the effects of Ca~(2+)concentration, vacuum degree and pre-pumping pH on the contents of different calcium forms(water-soluble Ca, sodium chloride-soluble Ca, hydrochloric acid-soluble Ca, and acetic acid-soluble Ca) and the contents of cell wall components(water-soluble pectin(WSP), chelator-soluble pectin(CSP), sodium carbonate-soluble pectin(NSP), and hemicellulose fraction(HF)) in Qinguan apples. Subsequently, the optimization with the contents of sodium chloride-soluble Ca and CSP as the response variables was carried out using a Box-Behnken design and Design-Expert 8.0 software. The results indicated that sodium chloride-soluble Ca and CSF were the most abundant of their respective kinds and were significantly affected by all the factors tested. Under optimized conditions as follows: Ca~(2+) concentration 2.0 g/L, vacuum degree 0.08 MPa and pre-pumping pH 2.8, the experimental contents of sodium chloride-soluble Ca and CSP were 55.26 and 17.45 mg/kg,respectively, in good agreement with the predicted values. This study can provide some theoretical information for regulating the softening of canned solid pack apples.
In order to control the softening of canned solid pack apples, the decompression pre-pumping-assisted alkaline calcium treatment process was optimized. The one-factor-at-a-time method was used to investigate the effects of Ca~(2+)concentration, vacuum degree and pre-pumping pH on the contents of different calcium forms(water-soluble Ca, sodium chloride-soluble Ca, hydrochloric acid-soluble Ca, and acetic acid-soluble Ca) and the contents of cell wall components(water-soluble pectin(WSP), chelator-soluble pectin(CSP), sodium carbonate-soluble pectin(NSP), and hemicellulose fraction(HF)) in Qinguan apples. Subsequently, the optimization with the contents of sodium chloride-soluble Ca and CSP as the response variables was carried out using a Box-Behnken design and Design-Expert 8.0 software. The results indicated that sodium chloride-soluble Ca and CSF were the most abundant of their respective kinds and were significantly affected by all the factors tested. Under optimized conditions as follows: Ca~(2+) concentration 2.0 g/L, vacuum degree 0.08 MPa and pre-pumping pH 2.8, the experimental contents of sodium chloride-soluble Ca and CSP were 55.26 and 17.45 mg/kg,respectively, in good agreement with the predicted values. This study can provide some theoretical information for regulating the softening of canned solid pack apples.
引文
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[14]赵丽娜,李虹艳,张青,等.响应面法优化嗜酸乳杆菌和植物乳杆菌制备燕麦芽益生菌饮料的条件[J].中国食品学报,2017,17(4):104-115.DOI:10.16429/j.1009-7848.2017.04.014.
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[16]王玲利,刘超,黄艳华,等.‘皇冠梨’采后热处理和钙处理对其钙形态及细胞壁物质代谢的影响[J].园艺学报,2014,41(2):249-258.DOI:10.16420/j.issn.0513-353x.2014.02.025.
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[21]ORTIZ A,GRAELL J,LARA I.Preharvest calcium applications inhibit some cell wall-modifying enzyme activities and delay cell wall disassembly at commercial harvest of Fuji‘Kiku-8’apples[J].Postharvest Biology and Technology,2011,62(2):161-167.DOI:10.1016/j.postharvbio.2011.04.014.
[22]SILVEIRA A C,AGUAYO E,CHISARI M,Et al.Calcium salts and heat treatment for quality retention of fresh-cut‘Galia’melon[J].Postharvest Biology and Technology,2011,62(1):77-84.DOI:10.1016/j.postharvbio.2011.04.009.
[23]张学杰,郭科,苏艳玲.果胶研究新进展[J].中国食品学报,2010,10(1):167-174.DOI:10.16429/j.1009-7848.2010.01.002.
[24]L?FGREN C,GUILLOTIN S,EVENBRATT H,et al.Effects of calcium,pH,and blockiness on kinetic rheological behavior and microstructure of HM pectin gels[J].Biomacromolecules,2005,6(2):646-652.DOI:10.1021/bm049619+.
[25]黄雪松,郭秀君.影响果胶钙凝胶形成的因素以及果胶钙凝胶应用[J].食品与发酵工业,2013,39(12):145-151.DOI:10.13995/j.cnki.11-1802/ts.2013.12.009.
[26]?张海燕,康三江,张芳,等.速冻苹果加工工艺优化研究[J].核农学报,2016,30(3):516-524.DOI:10.11869/j.issn.100-8551.2016.03.0516.
[27]韩万友,董桂茹,屈玉玲,等.不同pH下低甲酯苹果果胶凝胶模型建立及基于流变学的凝胶机理分析[J].中国农业科学,2016,49(13):2603-2611.DOI:10.3864/j.issn.0578-1752.2016.13.016.
[2]张芳,张永茂,张海燕,等.干装苹果罐头加工工艺[J].食品与发酵工业,2013,39(1):99-102.DOI:10.13995/j.cnki.11-1802/ts.2013.01.022.
[3]史芳.猕猴桃真空加工技术研究[D].西安:陕西科技大学,2014.
[4]谢晶,徐珠洁,励建荣,等.真空浸渍技术结合营养强化技术在冻结苹果前处理中的应用[J].食品工业科技,2009,30(2):113-116.DOI:10.13386/j.issn1002-0306.2009.02.065.
[5]XIE J,ZHAO Y Y.Nutritional enrichment of fresh apple(Royal Gala)by vacuum impregnation[J].International Journal of Food Science&Nutrition,2003,54(5):387-398.DOI:10.1080/09637480310001595261.
[6]张海燕,张永茂,张芳,等.钙处理对干装苹果罐头质地的影响[J].食品工业科技,2013,34(5):93-96.DOI:10.13386/j.issn1002-0306.2013.05.051.
[7]张永茂,张海燕,张芳,等.正交试验优化干装苹果罐头固化护色剂配方[J].食品科学,2013,34(14):51-56.DOI:10.7506/spkx1002-6630-201314011.
[8]RAO S N,BARRINGER S A.Calcification of diced tomatose by liquid dipping versus electrostatic powder coating[J].Journal of Food Processing and Preservation,2006,30(1):71-78.DOI:10.1111/j.1745-4549.2005.00048.x.
[9]DE ROECK A,MOLS J,SILA D N,et al.Improving the hardness of thermally peocessed carrots by selective pretreatment[J].Food Research International,2010,43(5):1297-1303.DOI:10.1016/j.foodres.2010.03.011.
[10]BASANTA M F,PLáB M F E,STORTZ C A,et al.Chemical and functional properties of cell wall polymers from two cherry varieties at two developmental stages[J].Carbohydrate Polymers,2013,92(1):830-841.DOI:10.1016/j.carbpol.2012.09.091.
[11]陆胜民,金勇丰,张耀洲,等.果实成熟过程中细胞壁组成的变化[J].植物生理学通讯,2001,37(3):246-248.DOI:10.13592/j.cnki.ppj.2001.03.030.
[12]SUN X K,YANG Q,GUO W D,et al.Modification of cell wall polysaccharide during ripening of Chinese bayberry fruit[J].Scientia Horticulturae,2013,160(27):155-162.DOI:10.1016/j.scienta.2013.05.048.
[13]郭晓娟.烷基化果胶构象和凝胶性质的研究[D].南昌:南昌大学,2017.
[14]赵丽娜,李虹艳,张青,等.响应面法优化嗜酸乳杆菌和植物乳杆菌制备燕麦芽益生菌饮料的条件[J].中国食品学报,2017,17(4):104-115.DOI:10.16429/j.1009-7848.2017.04.014.
[15]陈宏,何蒙,张晗,等.聚丙烯酸钠-海藻酸钠-聚天冬胺酸凝胶球脱除鱿鱼内脏酶解液中的铅[J].中国食品学报,2018,18(3):81-89.DOI:10.16429/j.1009-7848.2018.03.012.
[16]王玲利,刘超,黄艳华,等.‘皇冠梨’采后热处理和钙处理对其钙形态及细胞壁物质代谢的影响[J].园艺学报,2014,41(2):249-258.DOI:10.16420/j.issn.0513-353x.2014.02.025.
[17]小西茂毅,葛西善三郎.タノパコの,Ageingにもとたぅカルヴムの代谢[J].七肥志,1963,34(3):67-70.
[18]HOUBEN K,JOLIE R P,FRAEYE I,et al.Comparative study of the cell wall composition of broccoli,carrot,and tomato:structural characterization of the extractable pectins and hemicelluloses[J].Carbohydrate Research,2011,346(9):1105-1111.DOI:10.1016/j.carres.2011.04.014.
[19]MOORE J P,NGUEMA-ONA E,FANGEL J U,et al.Profiling the main cell wall polysaccharides of grapevine leaves using highthroughput and fractionation methods[J].Carbohydrate Polymers,2014,99(3):190-198.DOI:10.1016/j.carbpol.2013.08.013.
[20]蒋明凤.日本梨成熟过程中细胞壁组分变化及石细胞的形态学观察[D].哈尔滨:东北农业大学,2013.
[21]ORTIZ A,GRAELL J,LARA I.Preharvest calcium applications inhibit some cell wall-modifying enzyme activities and delay cell wall disassembly at commercial harvest of Fuji‘Kiku-8’apples[J].Postharvest Biology and Technology,2011,62(2):161-167.DOI:10.1016/j.postharvbio.2011.04.014.
[22]SILVEIRA A C,AGUAYO E,CHISARI M,Et al.Calcium salts and heat treatment for quality retention of fresh-cut‘Galia’melon[J].Postharvest Biology and Technology,2011,62(1):77-84.DOI:10.1016/j.postharvbio.2011.04.009.
[23]张学杰,郭科,苏艳玲.果胶研究新进展[J].中国食品学报,2010,10(1):167-174.DOI:10.16429/j.1009-7848.2010.01.002.
[24]L?FGREN C,GUILLOTIN S,EVENBRATT H,et al.Effects of calcium,pH,and blockiness on kinetic rheological behavior and microstructure of HM pectin gels[J].Biomacromolecules,2005,6(2):646-652.DOI:10.1021/bm049619+.
[25]黄雪松,郭秀君.影响果胶钙凝胶形成的因素以及果胶钙凝胶应用[J].食品与发酵工业,2013,39(12):145-151.DOI:10.13995/j.cnki.11-1802/ts.2013.12.009.
[26]?张海燕,康三江,张芳,等.速冻苹果加工工艺优化研究[J].核农学报,2016,30(3):516-524.DOI:10.11869/j.issn.100-8551.2016.03.0516.
[27]韩万友,董桂茹,屈玉玲,等.不同pH下低甲酯苹果果胶凝胶模型建立及基于流变学的凝胶机理分析[J].中国农业科学,2016,49(13):2603-2611.DOI:10.3864/j.issn.0578-1752.2016.13.016.