摘要
以黄冠梨为主要原料,辅以丑橘、旱黄瓜制备了一种低糖功能型非浓缩还原(Not From Concentrate,NFC)复合果蔬汁,并研究了其贮藏过程中品质变化规律。结果表明:NFC复合果蔬汁28天贮藏过程中,可溶性固形物和可滴定酸略有变化,但不显著;浊度和离心沉淀率与对照相比显著增加(P<0.05);总酚含量呈现显著下降趋势(P<0.05)。另外,贮藏过程中NFC复合果汁色差ΔE<2,说明色泽变化不显著。气味指纹分析仪(电子鼻)对贮藏期果汁进行风味识别,能较好地区分风味变化。粒径分析表明9天内粒径变化不显著,但是28天与0天相比,平均粒径(D50)增加近一倍。综上,NFC复合果蔬汁短期贮藏能较好地保持营养成分和色泽,随着贮藏期的延长,粒径增大,风味显著变化,稳定性变差。
A low-sugar functional NFC compound fruit and vegetable juice was prepared using crown pears as main raw material and ugly citrus and dry cucumbers as auxiliary raw materials,and the law of quality change during storage was studied.The results show that the soluble solid contents and titratable acid changed slightly but not significantly during the 28 days storage of NFC compound fruit and vegetable juice,and the turbidity and centrifugal sedimentation rate were significantly increased compared with the control(P<0.05).The content of total phenol decreased significantly(P<0.05).In addition,the color differenceΔE of NFC compound juice during storage was less than 2,indicating that the color change was not significant.Odor fingerprint analyzer(electronic nose)was used to recognize the flavor of fruit juice during storage period,which can better distinguish the flavor change.The results of particle size analysis show that the average particle size(D50)was almost doubled in 28 days compared with that in 0 day.On the whole,the short-term storage of NFC compound fruit and vegetable juice could keep the nutrient composition and color better.With the prolongation of storage life,the particle size increased,the flavor changed significantly and the stability became worse.
作者
范金波
安佳鑫
王雨
李鑫芮
吕长鑫
Fan Jinbo;An Jiaxin;Wang Yu;LI Xinrui;Lv Changxin(College of Food Science and Technology,Bohai University,Jinzhou 121013,China)
出处
《包装与食品机械》
CAS
北大核心
2020年第1期8-13,共6页
Packaging and Food Machinery
基金
国家重点研发计划专项(2017YFD0400704)
辽宁省高等学校产业技术研究院重大项目(000041803)。
关键词
黄冠梨
非浓缩还原
品质
粒径
电子鼻
crown pear
NFC(not from concentrate)
quality
particle size
electronic nose
