摘要
研究以山西富士苹果为原料,评价环境气体组成、冷打工艺和灭菌工艺参数对苹果浆品质的影响。研究依据苹果浆中多酚氧化酶、过氧化物酶和果胶甲酯酶活力、果浆颜色以及抗坏血酸含量等指标对最终产品品质影响,赋予各指标不同权重,进行归一化处理作为苹果浆综合评价值。以综合评价值为响应值,采用单因素和正交试验优化苹果浆充气冷打工艺。结果表明:气体组成对苹果浆综合评价值影响最大,打浆温度影响较弱,最佳工艺参数为:在温度为10℃的氮气环境中打浆,然后在80℃环境下灭菌7 min,此时苹果浆的品质最佳,其色差仅为(2.58±0.06),人眼无法分辨与对照苹果浆的区别。
The inflatable and cold beating processing was applied to Fuji apple pulp to inhibit its browning and to improve its quality. The comprehensive evaluation value was the summary of the normalized and weighted activities of polyphenol oxidase, peroxidase, pectin methyl esterase, color and ascorbic acid, which was used to reflect the overall quality of the apple pulp. The results showed gas type was the key factor for the comprehensive evaluation value of the apple pulp. The optimum parameter of the inflatable and cold processing was： beating at 10 ℃ in N_2 and pasteurizating at 80 ℃ for 7 min with the color difference of（2.58±0.06）.
出处
《食品科技》
CAS
北大核心
2016年第10期69-74,共6页
Food Science and Technology
基金
国家现代农业科技城成果惠民科技示范工程项目(Z151100001015017)
北京市农林科学院科技创新能力建设专项新学科培养计划项目(KJCX20140204&KJCX20140111-21)
果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)
关键词
山西富士苹果
充气
冷打浆
综合评价值
气体种类
Shanxi Fuji apple
inflatable
cold beating
comprehensive evaluation value
gas type
