贮藏条件对草莓浆理化成分和品质变化的影响
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摘要
探明贮藏条件对草莓浆理化成分和品质的影响。研究了常温(25℃)、0、4、-18℃冷冻贮藏期间草莓浆花色苷、V_C、可滴定酸、可溶性固形物、风味的变化。结果表明,贮藏60 d,常温和4℃冷藏草莓浆花色苷保留率为12.56%和70.6%,0℃和-18℃冷冻贮藏草莓浆花色苷保留率仍在85%以上,常温和4℃贮藏VC保留率分别为42.26%和73.21%,0℃和冷冻贮藏VC保留率均为90%以上;可滴定酸和可溶性固形物在0℃和冷冻贮藏60 d内无显著变化;0℃和冷冻贮藏草莓浆的色泽明显优于常温贮藏;-18℃冷冻贮藏可以较好的保持草莓浆的酸味、甜味等味觉感官品质。经综合评价,0℃和-18℃冷冻环境条件有利于草莓果浆品质的保持,可显著延缓花色苷和V_C的降解,是较合适的草莓浆保藏温度,本文为草莓浆加工与保藏提供了参考。
The objective of the study was to clarify the components and quality changes of strawberry puree during storage at different temperatures. The changes in anthocyanin,VC,titratable acid,soluble solids and taste sensing were studied during storageat ambient( 25 ℃),0 ℃,4 ℃ and-18 ℃ freeze.Results showed that anthocyanin residual rate of strawberry puree was12.56% and 70.6% at room temperature and 4 ℃ storage for 60 days,0 ℃ and-18 ℃ freeze for 60 days was above 88%.VC residual rate was 42.26% and 73.21% at room temperature and 4 ℃ storage for 60 days,0 ℃ and freeze storage was above90%. Titratable acid and soluble solids had no obvious change. More obvious advantages of 0 ℃ and freeze storage were observed after 60 days storage such as color and taste sensing.The lower temperatureat 0 ℃ and-18 ℃ showed more advantages to preserve the quality of strawberry puree during storage,which could slow down the degradation of anthocyanins and VC,and was more suitable temperatures for the storage of strawberry puree.The results provide reference for processing and storage of strawberry puree.
The objective of the study was to clarify the components and quality changes of strawberry puree during storage at different temperatures. The changes in anthocyanin,VC,titratable acid,soluble solids and taste sensing were studied during storageat ambient( 25 ℃),0 ℃,4 ℃ and-18 ℃ freeze.Results showed that anthocyanin residual rate of strawberry puree was12.56% and 70.6% at room temperature and 4 ℃ storage for 60 days,0 ℃ and-18 ℃ freeze for 60 days was above 88%.VC residual rate was 42.26% and 73.21% at room temperature and 4 ℃ storage for 60 days,0 ℃ and freeze storage was above90%. Titratable acid and soluble solids had no obvious change. More obvious advantages of 0 ℃ and freeze storage were observed after 60 days storage such as color and taste sensing.The lower temperatureat 0 ℃ and-18 ℃ showed more advantages to preserve the quality of strawberry puree during storage,which could slow down the degradation of anthocyanins and VC,and was more suitable temperatures for the storage of strawberry puree.The results provide reference for processing and storage of strawberry puree.
引文
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[16]Bordenave N,Hamaker,Ferruzzi M G.Nature and consequences of non-covalent interactions between flavonoids and macronutrients infoods[J].Food&Function,2014,5(1):18-34.
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[18]Boulton R.The copigmentation of anthocyanins and its role in the color of red wine:A critical review.[J]American Journal of Enology and Viticulture,2001,52(2):67-87.
[19]苏帆,薛佳,杨曦,等.酚酸对红肉苹果花色苷辅色效果及稳定性的影响[J].中国农业科学,2017,50(4):732-742.
[20]Giusti MM,Wrolstad RE.Characterization and measurement of anthocyanins by UV-visible spectroscopy[J].Protocols in Food Analytical Chemistry,2001,8(1):DOI:10.1002/0471142913.
[21]李文生,冯晓元,王宝刚,等.应用自动电位滴定仪测定水果中的可滴定酸[J].食品科学,2009,30(4):247-249.
[22]郭嘉明,吕恩利,陆华忠,等.荔枝果皮色差a*值与其他品质指标的关联性[J]现代食品科技,2014,30(10):68-73.
[23]徐琼,王志伟,陈欣钦,等.果汁饮料腐败酵母菌-出芽短梗霉的分离与鉴定[J].食品科技,2016,41(4):310-313.
[2]李先文,马世民,袁正仿.中国草莓的种资资源和良种培育[J].信阳农业高等专科学校学报,2011,21(4):112-114.
[3]孙利娜,王璋.酶法生产草莓汁的研究[J].食品工业科技,2005,11(26):89-92.
[4]Tulipani S,Mezzetti B,Antioxidants C F,et al.Antioxodants,phenoloc compounds,and nutritional quality of different strawberry genotypes[J].Journal of Agricultural and Food Chemistry,2008,56(3):69-704.
[5]Lopes-da-silva F,Escribano-Bailon M T,Perez-Alonso J J,et al.Anthocyanin pigments in strawberry[J].Food Science and Technology,2007,40(2):374-382.
[6]罗学兵,贺良明.草莓的营养价值与保健功能[J].中国食物与营养,2011,17(4):74-76.
[7]余华,李健.公共基础营养[M].成都:四川大学出版社,2006,5:88.
[8]罗娅,王小蓉,张勇,等.不同提取条件对草莓果实抗氧化物质和抗氧化活性的影响[J].食品科学,2011,32(14):108-112.
[9]侯玉茹,李文生,杨军军,等.真空冷冻干燥法加工草莓粉固体饮料的研究[J].食品工业科技,2013,34(14):233-235.
[10]吴玉月,肖衡,徐鹏,等.草莓贮藏与运输保鲜技术研究现状和发展趋势[J].农产品加工·学刊,2011(11):130-132.
[11]姜卓俊.我国草莓加工出口现状和问题及对策[J].当代生态农业,2006(Z1):95-97.
[12]罗赟,陈宗玲,宋卫堂,等.草莓果实花色苷成分组成鉴定及分析[J].中国农业大学学报,2014,19(5):86-94.
[13]Jakobek L.Interactions of polyphenols with carbohydrates,lipids and proteins[J].Food Chemistry,2015,175:556-567.
[14]Mazza G,Miniati E.Anthocyanins in Fruits,Vegetables and Grains[M].London:CRC Press,1993:1-28.
[15]Henry B S.Natural Food Colours[M].London:Blackie Academic Professional,1996:40-79.
[16]Bordenave N,Hamaker,Ferruzzi M G.Nature and consequences of non-covalent interactions between flavonoids and macronutrients infoods[J].Food&Function,2014,5(1):18-34.
[17]Hubbermann E M,Heins A,Stockmann H,et al.Influence of acids,salt,sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates[J].European Food Research and Technology,2006,223(1):83-90.
[18]Boulton R.The copigmentation of anthocyanins and its role in the color of red wine:A critical review.[J]American Journal of Enology and Viticulture,2001,52(2):67-87.
[19]苏帆,薛佳,杨曦,等.酚酸对红肉苹果花色苷辅色效果及稳定性的影响[J].中国农业科学,2017,50(4):732-742.
[20]Giusti MM,Wrolstad RE.Characterization and measurement of anthocyanins by UV-visible spectroscopy[J].Protocols in Food Analytical Chemistry,2001,8(1):DOI:10.1002/0471142913.
[21]李文生,冯晓元,王宝刚,等.应用自动电位滴定仪测定水果中的可滴定酸[J].食品科学,2009,30(4):247-249.
[22]郭嘉明,吕恩利,陆华忠,等.荔枝果皮色差a*值与其他品质指标的关联性[J]现代食品科技,2014,30(10):68-73.
[23]徐琼,王志伟,陈欣钦,等.果汁饮料腐败酵母菌-出芽短梗霉的分离与鉴定[J].食品科技,2016,41(4):310-313.