摘要
为优化猕猴桃超高压灭菌条件下原浆制作工艺,对3种不同原浆制作工艺分别进行单因素优化试验,筛选出两种产品色泽和稳定性较好的工艺,并对这两种工艺所制作样品进行4℃储藏40 d的品质对比。结果表明,在最大程度保留猕猴桃原浆绿色,提高其稳定性的条件下,3种工艺的优选次序为:对辊式挤压制浆>胶体磨制浆>高压微射流制浆;与胶体磨工艺相比,对辊式挤压工艺制作的产品在4℃条件下储藏30 d内无明显的自然分层,产品VC损失较少;优化后的制浆工艺为:采用对辊式挤压工艺,挤压次数为1次。按照该工艺制作的猕猴桃原浆色泽相对均一,以青绿色为主,VC含量为40~50 mg/100 g。
To optimize the production process of kiwifruit pulp under ultra-high pressure sterilization conditions,sin⁃gle factor optimization experiments were conducted on three different kinds of pulp production processes,and two pro⁃cesses with better product color and stability were selected.The quality of the samples prepared by these two processes was compared after being stored at 4℃for 40 days.The results showed that under the conditions of preserving the green color of raw kiwifruit pulp to the maximum and improving the stability,the optimal order of these three processes was determined as follows:roll extrusion pulping>colloid grinding pulping>high pressure microjet pulping.Com⁃pared with the colloid milling process,there was no obvious natural stratification within 30 days during storage at 4℃,and the VC content loss was less.The optimized pulping process was identified as follows:the roller extrusion process was used to extrude 1 time.According to the optimal technology,the color of the kiwifruit pulp was mainly green and relatively uniform with VC content of 40~50 mg/100 g.
作者
卢亚婷
高欣羽
罗仓学
LU Yating;GAO Xinyu;LUO Cangxue(School of Food Science&Engineering,Shaanxi University of Science&Technology,Xi’an 710021,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第3期34-39,共6页
Storage and Process
基金
陕西省重点研发计划(2020NY-133)
大学生创新创业训练计划项目(2022007)。
关键词
猕猴桃原浆
高压微射流
对辊式挤压
超高压处理
强化分层率
kiwifruit pulp
high-pressure microjet
roller extrusion
ultra-high pressure treatment
forced stratifica⁃tion rate
