蒸汽灭酶与破碎制浆耦合对苹果鲜榨汁品质的影响
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摘要
为了探讨蒸汽处理对鲜榨果浆褐变及品质的影响,自行设计并搭建了小型蒸汽灭酶与破碎制浆耦合实验装置。试验发现,蒸汽环境打浆结束时果浆温度超过后80℃时,果浆色泽明亮、稳定,多酚氧化酶(PPO)基本失活,有效抑制了酶促褐变。对蒸汽环境打浆结束时温度93、83℃的果浆与25℃打出的果浆的理化性质、抗氧化性、风味物质进行了分析和比较。合适的蒸汽处理可以改善苹果浆理化性质,极大地保留了果浆的抗氧化性,但同时也损失了一些果浆风味物质。
In order to investigate the effect of steam treatment on browning and quality of fresh apple juice,a self-designed equipment of coupling pulping and enzyme inactivation by steam was set up. By a series of experiments we found that if the ending temperature of pulp was above of 80 ℃,the color of apple juice was bright stability,the activity of PPO was almost lost and the enzyme browning was inhibited effectively. The chemical properties,antioxidant activity,volatile flavor compounds of three kinds of apple juice pulped in steam with the ending temperature 93、83、25 ℃respectively were analyzed and compared. As a result,the physical and chemical properties of the juice was improved,and the antioxidant activity was preserved greatly,as well as the volatile flavor compounds of apple juice was also changed at a certain extent.
In order to investigate the effect of steam treatment on browning and quality of fresh apple juice,a self-designed equipment of coupling pulping and enzyme inactivation by steam was set up. By a series of experiments we found that if the ending temperature of pulp was above of 80 ℃,the color of apple juice was bright stability,the activity of PPO was almost lost and the enzyme browning was inhibited effectively. The chemical properties,antioxidant activity,volatile flavor compounds of three kinds of apple juice pulped in steam with the ending temperature 93、83、25 ℃respectively were analyzed and compared. As a result,the physical and chemical properties of the juice was improved,and the antioxidant activity was preserved greatly,as well as the volatile flavor compounds of apple juice was also changed at a certain extent.
引文
[1]中国(北京)国际果蔬展览会暨研讨会.中国水果产量猛增[EB/OL].http://www.chinafvf.com/news/11935.html
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[13]XU Weisheng,LI Dong,LIU Jingdneg.Study on the evaluation of the total antioxidant capacity of 12 kinds of fruit by ORACmethod[J].Food Industries,2014(1):247-250.(in Chinese)
[14]ZHENG Yu,LIU Chuang,LI Linjie,et al.Changes of volatile flavor compounds in apple juice concentrate processing[J].Food and Fermentation Industries,2015,41(11):121-128.(in Chinese)
[15]ZHAO Guangyuan,WANG Zhang,XU Shiying.Study on enzymatic browning of cloudy apple juice during processing and its prevention[J].Science and Technology of Food Industry,2003,24(10):57-61.(in Chinese)
[16]HU Qingjiabao,LIU Xuan,BI Jinfeng,et al.Effects of non thermal processing and traditional heat treatment on the quality of apple juice[J].Food and Fermentation Industries,2016,42(1):102-107.(in Chinese)
[17]ZHAO Guangyuan,WANG Zhang,XI Shiying,et al.Effect of steam heat treatment on color and turbidity stability of cloudy apple juice during the breakup of[J].Food and Fermentation Industries,2004,30(10):26-31.(in Chinese)
[18]WU Xu,DONG Wenbing,ZHANG Jianhua.Application of steam quenching process in the production of concentrated apple juice[J].Food Science,2008,33(3):88-90.(in Chinese)
[19]SUN Y,ZHONG L,CAO L,et al.Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple(malus pumila mill,cv.Red Fuji)juice[J].Journal of Food Science&Technology,2015,52(12):1-7.
[20]吴继红.苹果汁加工中典型芳香成分的形态、变化及增香调控的研究[D].北京:中国农业大学,2004.
[2]FENG Juanjuan,HOU Jianyun,LIU Jundi,et al.Analyzed of export trade situation and Countermeasures for Chinese concentrated apple juice from Jan.~Jun.in2013[J].World Agriculture,2013(12):95-100.(in Chinese)
[3]ZHAO Anqing,WANG Yuhong.Color value control of apple concentrate juice[J].Journal of Gansu Lianhe University:Natural Sciences,2008,22(1):73-75.(in Chinese)
[4]LI Ming,GONG Xiaomei,LI Xihong,et al.Effect of resin and flow rate on the color value and stability of apple juice[J].Food Science and Technology,2016(1):41-43.(in Chinese)
[5]LI Yinghua,LI Hongyan.Effect of activated carbon adsorption on the color value of apple juice[J].Modern Food Science and Technology,2011,27(7):799-801.(in Chinese)
[6]THADA R,CHOCKALINGAM S,DHANDAPANI R K,et al.Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice:a bioinformatics approach to illuminate its anti-browning activity[J].Journal of Agricultural&Food Chemistry,2013,61(22):5385-5390.
[7]XUE D,QIN Z,DAI Y,et al.Encapsulation artocarpanone and ascorbic acid in O/W microemulsions:Preparation,characterization,and antibrowning effects in apple juice[J].Food Chemistry,2016,192:1033-1040.
[8]RIAHI E,RAMASWAMY H S.High-pressure processing of apple juice:kinetics of pectin methyl esterase inactivation[J].Biotechnology Progress,2003,19(3):908-914.
[9]ZHAO L,WANG Y,QIU D,et al.Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice[J].Food&Bioprocess Technology,2014,7(11):3246-3258.
[10]KRAPENBAUER G,KINNER M,GOSSINGER M,et al.Effect of thermal treatment on the quality of cloudy apple juice[J].Journal of Agricultural&Food Chemistry,2006,54(15):5453-5460.
[11]ZHAO Xiaojuan,LI Mingyi,HUANG Guiying,et al.Determination of total polyphenols in apple vinegar beverage by Folin-Ciocalteu[J].Food Science and Technology,2013,34(8):31-35.(in Chinese)
[12]ZHAO L,WANG Y,HU X,et al.Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time[J].LWT-Food Science and Technology,2015,65:283-289.
[13]XU Weisheng,LI Dong,LIU Jingdneg.Study on the evaluation of the total antioxidant capacity of 12 kinds of fruit by ORACmethod[J].Food Industries,2014(1):247-250.(in Chinese)
[14]ZHENG Yu,LIU Chuang,LI Linjie,et al.Changes of volatile flavor compounds in apple juice concentrate processing[J].Food and Fermentation Industries,2015,41(11):121-128.(in Chinese)
[15]ZHAO Guangyuan,WANG Zhang,XU Shiying.Study on enzymatic browning of cloudy apple juice during processing and its prevention[J].Science and Technology of Food Industry,2003,24(10):57-61.(in Chinese)
[16]HU Qingjiabao,LIU Xuan,BI Jinfeng,et al.Effects of non thermal processing and traditional heat treatment on the quality of apple juice[J].Food and Fermentation Industries,2016,42(1):102-107.(in Chinese)
[17]ZHAO Guangyuan,WANG Zhang,XI Shiying,et al.Effect of steam heat treatment on color and turbidity stability of cloudy apple juice during the breakup of[J].Food and Fermentation Industries,2004,30(10):26-31.(in Chinese)
[18]WU Xu,DONG Wenbing,ZHANG Jianhua.Application of steam quenching process in the production of concentrated apple juice[J].Food Science,2008,33(3):88-90.(in Chinese)
[19]SUN Y,ZHONG L,CAO L,et al.Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple(malus pumila mill,cv.Red Fuji)juice[J].Journal of Food Science&Technology,2015,52(12):1-7.
[20]吴继红.苹果汁加工中典型芳香成分的形态、变化及增香调控的研究[D].北京:中国农业大学,2004.