• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
张丽娟,邹波,肖更生,等. 不同打浆及杀菌处理对荔枝浆品质的影响[J]. 食品工业科技,2023,44(7):329−336. doi: 10.13386/j.issn1002-0306.2022060226.
引用本文: 张丽娟,邹波,肖更生,等. 不同打浆及杀菌处理对荔枝浆品质的影响[J]. 食品工业科技,2023,44(7):329−336. doi: 10.13386/j.issn1002-0306.2022060226.
ZHANG Lijuan, ZOU Bo, XIAO Gengsheng, et al. Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp[J]. Science and Technology of Food Industry, 2023, 44(7): 329−336. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060226.
Citation: ZHANG Lijuan, ZOU Bo, XIAO Gengsheng, et al. Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp[J]. Science and Technology of Food Industry, 2023, 44(7): 329−336. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060226.

不同打浆及杀菌处理对荔枝浆品质的影响

Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp

  • 摘要: 荔枝浆品质的劣变与氧气和热处理存在密切关系,本文比较了常规打浆(CB)与低氧打浆(LB)对荔枝浆品质的影响,并研究了低氧打浆对超高压(HHP)和热处理(HT)荔枝浆4 ℃贮藏过程中品质的影响。结果表明,与常规打浆相比,低氧打浆对荔枝浆可溶性固形物含量、pH和总酸无显著影响(P>0.05),而L*值显著上升(P<0.05),a*值显著降低(P<0.05),总酚含量提高了24.70%,除原花青素B2、芦丁、儿茶素和香草酸外,其它6种单体酚含量均显著增加(P<0.05)。贮藏过程中,不同打浆方式联合HPP和HT的荔枝浆L*值均呈下降趋势、a*值均呈上升趋势,其中LB+HHP组L*值始终最大;贮藏至28 d,低氧打浆联合超高压处理组总酚、DPPH自由基清除能力以及铁离子还原能力均高于其它三组。综上,低氧打浆能更好地保护荔枝浆的色泽、酚类物质和抗氧化能力,减少超高压和热处理的荔枝浆在贮藏过程中的品质劣变,其中LB+HHP处理更具优势,可作为一种新型荔枝浆加工技术。

     

    Abstract: The deterioration of the quality of litchi pulp is closely related to oxygen and heat treatment. This study compared the effects of conventional beating (CB) and low-oxygen beating (LB) on the quality of litchi pulp, and the effect of low-oxygen beating combined with high hydrostatic pressure (HHP) and heat treatment on the quality of litchi pulp during storage at 4 ℃ was also studied. The results showed that when compared to conventional beating, low-oxygen beating had no significant effect on the total soluble solid, pH and total acid of litchi pulp (P>0.05), while the L* value increased significantly (P<0.05), the a* value decreased significantly (P<0.05), the total phenolic content increased by 24.70%. Except for proanthocyanidins B2, rutin, catechins and vanillic acid, the content of other 6 monomeric phenolics increased significantly (P<0.05). During the storage process, the L* value of litchi pulp treatment of different beating methods combined with HPP and HT showed a downward trend and the a* value showed an upward trend, and the L* value of LB+HHP group was always the highest. Stored for 28 days, the total phenolic content, DPPH radical scavenging capacity and ferric ion reducing antioxidant power of the low-oxygen beating combined with HHP treatment group were higher than those of the other three groups. In conclusion, low-oxygen beating can better keep the color, phenolics and antioxidant capacity of litchi pulp, and reduce the quality degradation of litchi pulp treated by HHP and heat during the storage, of which LB+HHP treatment has more advantages, which can be used as a new litchi pulp processing technology.

     

/

返回文章
返回