改善低糖菠萝果脯质量的研究
|
摘要
针对目前果脯普遍存在的含糖量高、不饱满等问题,以菠萝为原料,进行改善低糖菠萝果脯质量的研究。采用单因素试验和正交试验优化菠萝果脯的加工工艺参数,结果表明,低糖菠萝果脯最佳加工工艺为:烫漂时间16 min,麦芽糖浓度3%,卡拉胶浓度0.3%,按此工艺制得的果脯成品色泽亮黄、饱满透明有光泽,表面干爽,不黏手,甜度适中,具有菠萝特有的风味。
In order to solve the problems of high sugar content and low fullness in preserved fruit, a study on improving the quality of low sugar preserved pineapple was carried out using pineapple as raw material. The processing parameters of preserved pineapple fruit were optimized by single factor and orthogonal experiments. The results showed that, the optimum conditions were determined as follows: blanching time 16 min, maltose concentration 3%,and carrageenan concentration 0.3%. The preserved fruit product had bright yellow color, high fullness, transparency and luster, dry surface, low stickiness, moderate sweetness and special flavor of pineapple.
In order to solve the problems of high sugar content and low fullness in preserved fruit, a study on improving the quality of low sugar preserved pineapple was carried out using pineapple as raw material. The processing parameters of preserved pineapple fruit were optimized by single factor and orthogonal experiments. The results showed that, the optimum conditions were determined as follows: blanching time 16 min, maltose concentration 3%,and carrageenan concentration 0.3%. The preserved fruit product had bright yellow color, high fullness, transparency and luster, dry surface, low stickiness, moderate sweetness and special flavor of pineapple.
引文
[1]钟华锋.配制型菠萝汁含乳饮料的研究[J].食品研究与开发,2016,37(1):75-80. DOI:10.3969/j.issn.1005-6521.2016.01.020.
[2] LIU J Z, HE C C, SHEN F, et al. The crown plays an important role in maintaining quality of harvested pineapple[J]. Postharvest Biology&Technology, 2017, 124:18-24.DOI:10.1016/j.postharvbio.2016.09.007.
[3] RAMALLO L A, MASCHERONI R H. Quality evaluation of pineapple fruit during drying process[J]. Food&Bioproducts Processing, 2012, 90(2):275-283. DOI:10.1016/j.fbp.2011.06.001.
[4]张倍宁,赖健.菠萝心果脯生产工艺的研究[J].广东农业科学,2010,37(8):156-158. DOI:10.3969/j.issn.1004-874X.2010.08.062.
[5]石伟琦,孙伟生,习金根,等.我国菠萝产业现状与发展对策[J].广东农业科学,2011,38(3):181-186. DOI:10.3969/j.issn.1004-874X.2011.03.067.
[6] MHATRE M, TILAK-JAIN J, DE S, et al. Evaluation of the antioxidant activity of non-transformed and transformed pineapple:a comparative study[J]. Food&Chemical Toxicology, 2009, 47(11):2696-2702. DOI:10.1016/j.fct.2009.06.031.
[7] KUWATA T, HASHIMOTO T, OHTO N, et al. A metabolite of dietary glucosylceramide from pineapples improves the skin barrier function in hairless mice[J]. Journal of Functional Foods,2017,30:228-236.DOI:10.1016/j.jff.2017.01.017.
[8]刘杰,张添,徐宪菁.果脯加工中的质量控制措施[J].食品研究与开发,2002,23(6):12-13. DOI:10.3969/j.issn.1005-6521.2002.06.004.
[9]宋彦显,闵玉涛,李靖靖.低糖果脯护色技术研究进展[J].包装与食品机械,2012,30(4):41-43,17. DOI:10.3969/j.issn.1005-1295.2012.04.011.
[10] SAPERS G M, MILLER R L. Browning inhibition in fresh-cut pears[J]. Journal of Food Science, 1998, 63(2):342-346. DOI:10.1111/j.1365-2621.1998.tb15738.x.
[11]祝美云,魏征,陈广起.低糖果脯生产工艺中护色与硬化效果的研究[J].食品科学,2010,31(4):81-84.
[12] NINDO C I, SUN T, WANG S W, et al. Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus(Asparagus officinalis L.)[J]. LWT-Food Science and Technology, 2003, 36(5):507-516. DOI:10.1016/S0023-6438(03)00046-X.
[13]中国商业联合会,中国焙烤食品糖制品工业协会.蜜饯通则:GB/T 10782—2006[S].北京:北京:中国标准出版社,2006.
[14]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009. 3—2016[S].北京:中国标准出版社, 2016.
[15]刘绍.食品检验与分析[M].武汉:华中科技大学出版社,2011:162-164.
[16]张永清,吕慧芳.低糖无硫莲藕果脯的加工工艺[J].许昌学院学报,2014,33(5):74-78. DOI:10.3969/j.issn.1671-9824.2014.05.018.
[17]李洪基,陈奇,杨代明,等.果脯蜜饯生产工艺与配方[M].北京:中国轻工业出版社,2001:380-382.
[18]许勇泉,尹军峰,袁海波,等.果蔬加工中褐变研究进展[J].保鲜与加工,2007,7(3):11-14. DOI:10.3969/j.issn.1009-6221.2007.03.006.
[19] CHUTINTRASRI B, NOOMHORM A. Thermal inactivation of polyphenoloxidase in pineapple puree[J]. LWT-Food Science and Technology, 2006, 39(5):492-495. DOI:10.1016/j.lwt.2005.04.006.
[20] TRAN A V. Chemical analysis and pulping study of pineapple crown leaves[J]. Industrial Crops&Products, 2006, 24(1):66-74. DOI:10.1016/j.indcrop.2006.03.003.
[21]王顺民,李勇,曹卫兵.低糖紫薯果脯微波真空渗糖工艺优化[J].食品与机械,2016,32(7):196-201.
[22]陈秀丰,黄俊生,李冠中,等.低糖香瓜果脯的开发与研制[J].食品研究与开发,2010,31(7):111-114. DOI:10.3969/j.issn.1005-6521.2010.07.032.
[23]肖春玲,李丽华.低糖无硫草莓果脯生产工艺技术的研究[J].食品科学,2006,27(10):261-265. DOI:10.3321/j.issn:1002-6630.2006.10.061.
[24]吴竹青,黄群,傅伟昌,等.低糖雪莲果果脯的生产工艺[J].食品科学,2009,30(18):440-443. DOI:10.3321/j.issn:1002-6630.2009.18.102.
[25]肖玫,刘学伟,廖海,等.低糖板栗果脯的生产工艺研究[J].食品科学,2008,29(12):786-788. DOI:10.3321/j.issn:1002-6630.2008.12.183.
[26]钟春燕,柳东,向东,等.椰纤果蜜饯的研制[J].轻工科技,2013,29(8):9-11,13.
[27]郑苏珠,林淑霞,林燕如.低糖黄皮果脯的开发与研制[J].食品研究与开发,2009,30(3):65-68. DOI:10.3969/j.issn.1005-6521.2009.03.019.
[28]黄俊生.低糖番石榴果脯的加工工艺[J].食品研究与开发,2012,33(12):85-88.
[29]龙娇妍,李少华.即食复合辣木果蔬薄片加工工艺的研究[J].保鲜与加工,2017,17(5):81-87,95. DOI:10.3969/j.issn.1009-6221.2017.05.015.
[30] HAMACHI M, GUPTA B B, AIM R B. Ultrafiltration:a means for decolorization of cane sugar solution[J]. Separation&Purification Technology, 2003, 30(3):229-239. DOI:10.1016/S1383-5866(02)00145-4.
[2] LIU J Z, HE C C, SHEN F, et al. The crown plays an important role in maintaining quality of harvested pineapple[J]. Postharvest Biology&Technology, 2017, 124:18-24.DOI:10.1016/j.postharvbio.2016.09.007.
[3] RAMALLO L A, MASCHERONI R H. Quality evaluation of pineapple fruit during drying process[J]. Food&Bioproducts Processing, 2012, 90(2):275-283. DOI:10.1016/j.fbp.2011.06.001.
[4]张倍宁,赖健.菠萝心果脯生产工艺的研究[J].广东农业科学,2010,37(8):156-158. DOI:10.3969/j.issn.1004-874X.2010.08.062.
[5]石伟琦,孙伟生,习金根,等.我国菠萝产业现状与发展对策[J].广东农业科学,2011,38(3):181-186. DOI:10.3969/j.issn.1004-874X.2011.03.067.
[6] MHATRE M, TILAK-JAIN J, DE S, et al. Evaluation of the antioxidant activity of non-transformed and transformed pineapple:a comparative study[J]. Food&Chemical Toxicology, 2009, 47(11):2696-2702. DOI:10.1016/j.fct.2009.06.031.
[7] KUWATA T, HASHIMOTO T, OHTO N, et al. A metabolite of dietary glucosylceramide from pineapples improves the skin barrier function in hairless mice[J]. Journal of Functional Foods,2017,30:228-236.DOI:10.1016/j.jff.2017.01.017.
[8]刘杰,张添,徐宪菁.果脯加工中的质量控制措施[J].食品研究与开发,2002,23(6):12-13. DOI:10.3969/j.issn.1005-6521.2002.06.004.
[9]宋彦显,闵玉涛,李靖靖.低糖果脯护色技术研究进展[J].包装与食品机械,2012,30(4):41-43,17. DOI:10.3969/j.issn.1005-1295.2012.04.011.
[10] SAPERS G M, MILLER R L. Browning inhibition in fresh-cut pears[J]. Journal of Food Science, 1998, 63(2):342-346. DOI:10.1111/j.1365-2621.1998.tb15738.x.
[11]祝美云,魏征,陈广起.低糖果脯生产工艺中护色与硬化效果的研究[J].食品科学,2010,31(4):81-84.
[12] NINDO C I, SUN T, WANG S W, et al. Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus(Asparagus officinalis L.)[J]. LWT-Food Science and Technology, 2003, 36(5):507-516. DOI:10.1016/S0023-6438(03)00046-X.
[13]中国商业联合会,中国焙烤食品糖制品工业协会.蜜饯通则:GB/T 10782—2006[S].北京:北京:中国标准出版社,2006.
[14]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009. 3—2016[S].北京:中国标准出版社, 2016.
[15]刘绍.食品检验与分析[M].武汉:华中科技大学出版社,2011:162-164.
[16]张永清,吕慧芳.低糖无硫莲藕果脯的加工工艺[J].许昌学院学报,2014,33(5):74-78. DOI:10.3969/j.issn.1671-9824.2014.05.018.
[17]李洪基,陈奇,杨代明,等.果脯蜜饯生产工艺与配方[M].北京:中国轻工业出版社,2001:380-382.
[18]许勇泉,尹军峰,袁海波,等.果蔬加工中褐变研究进展[J].保鲜与加工,2007,7(3):11-14. DOI:10.3969/j.issn.1009-6221.2007.03.006.
[19] CHUTINTRASRI B, NOOMHORM A. Thermal inactivation of polyphenoloxidase in pineapple puree[J]. LWT-Food Science and Technology, 2006, 39(5):492-495. DOI:10.1016/j.lwt.2005.04.006.
[20] TRAN A V. Chemical analysis and pulping study of pineapple crown leaves[J]. Industrial Crops&Products, 2006, 24(1):66-74. DOI:10.1016/j.indcrop.2006.03.003.
[21]王顺民,李勇,曹卫兵.低糖紫薯果脯微波真空渗糖工艺优化[J].食品与机械,2016,32(7):196-201.
[22]陈秀丰,黄俊生,李冠中,等.低糖香瓜果脯的开发与研制[J].食品研究与开发,2010,31(7):111-114. DOI:10.3969/j.issn.1005-6521.2010.07.032.
[23]肖春玲,李丽华.低糖无硫草莓果脯生产工艺技术的研究[J].食品科学,2006,27(10):261-265. DOI:10.3321/j.issn:1002-6630.2006.10.061.
[24]吴竹青,黄群,傅伟昌,等.低糖雪莲果果脯的生产工艺[J].食品科学,2009,30(18):440-443. DOI:10.3321/j.issn:1002-6630.2009.18.102.
[25]肖玫,刘学伟,廖海,等.低糖板栗果脯的生产工艺研究[J].食品科学,2008,29(12):786-788. DOI:10.3321/j.issn:1002-6630.2008.12.183.
[26]钟春燕,柳东,向东,等.椰纤果蜜饯的研制[J].轻工科技,2013,29(8):9-11,13.
[27]郑苏珠,林淑霞,林燕如.低糖黄皮果脯的开发与研制[J].食品研究与开发,2009,30(3):65-68. DOI:10.3969/j.issn.1005-6521.2009.03.019.
[28]黄俊生.低糖番石榴果脯的加工工艺[J].食品研究与开发,2012,33(12):85-88.
[29]龙娇妍,李少华.即食复合辣木果蔬薄片加工工艺的研究[J].保鲜与加工,2017,17(5):81-87,95. DOI:10.3969/j.issn.1009-6221.2017.05.015.
[30] HAMACHI M, GUPTA B B, AIM R B. Ultrafiltration:a means for decolorization of cane sugar solution[J]. Separation&Purification Technology, 2003, 30(3):229-239. DOI:10.1016/S1383-5866(02)00145-4.