摘要
为促进有色葡萄中花色苷等酚类物质迅速溶入葡萄汁中,以赤霞珠葡萄为原料,采用冷冻微波联合处理的非热力加工技术,在单因素试验基础上,以花色苷和多酚含量为响应值。选择样品质量、冷冻温度、冷冻时间、微波时间和微波功率为优化因素,根据Box-Behnken试验设计原理进行优化,得出最优的促溶条件为:样品质量74 g、冷冻温度-18~℃、冷冻时间16.3h、微波时间40s、微波功率450 W,该条件下得到花色苷和多酚含量分别为239.272,573.153mg/L。研究结果表明,运用冷冻微波联合促溶工艺可以制取色泽鲜艳的高花色苷葡萄汁产品,最大程度地保留葡萄的色泽、风味、营养价值及功效活性成分。
In order to promote the rapid dissolution of anthocyanins and other polyphenols in colored grapes into grape juice, taking cabernet sauvignon grape as raw materia, using non thermal process ing technology combined with freezing microwave treatment. Based on the single factor experiment, choosing the anthocyanin and polyphenol content of dual response value. Factors such as sample quality, freezing time, freezing temperature, microwave time and microwave power were selected as optimization factors, designed optimization of response surface methodology based on Box Behnken experimental design principle. The optimum conditions for the simul taneous optimization of the two indicators were as follows： The sample quality was 74 g, the freezing temperature was 18 ℃, the freezing time was 16.3 h, the microwave time was 40 s, and the mi crowave power was 450 W. The anthocyanin and polyphenol contents were 23,9. 272 mg/L and 573. 153 mg/L. Thc resuhs showed thai using lhe combination of microwave technology can produce frozen bright high anthocyantn grape juice products, the maximum extent possible to maintain lhegrape color, flavor, nulriliomd value and ef ficacy of the active ingredient.
作者
洪梅玲
冯作山
白羽嘉
郑万财
马德秀
HONG Mei-ling ,FENG Zuo-shan, BAI Yu- jia ,ZHENG Wan-cai ,MA De -xiu(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052,China)
出处
《食品与机械》
CSCD
北大核心
2017年第12期164-168,202,共6页
Food and Machinery
基金
2016年自治区研究生科研创新项目"新疆农业大学研究生科研创新项目"(编号:XJGRI2016065)
2016年中国农业大学-新疆农业大学科研合作基金项目(编号:2017TC010)
关键词
冷冻微波
促溶
红葡萄汁
多酚
花色苷
frozen microwave
solubilize
red grape juice
polyphe nols
anlhocyanins
