荔枝果汁工业规模加工过程中主要品质指标变化

刘丹; 胡卓炎; 赵雷; 周沫霖; 余小林

doi:10.13386/j.issn1002-0306.2014.11.038

荔枝果汁工业规模加工过程中主要品质指标变化

华南农业大学食品学院

基金项目:

国家荔枝龙眼产业技术体系项目(CARS-33)；广东省科技计划项目(2012A020100005)；

详细信息

作者简介:
刘丹 (1989-) , 女, 硕士研究生, 研究方向:食品加工与保藏。;

中图分类号: TS275.5
计量
- 文章访问数: 147
- HTML全文浏览量: 27
- PDF下载量: 409
出版历程
- 收稿日期: 2013-10-14

Influence of industrial processing on quality parameters of litchi juice

College of Food Science, South China Agriculture University

摘要

摘要: 为探究荔枝果汁工业规模加工过程中打浆去核、压榨过滤、离心、浓缩、杀菌等关键工序对果汁品质的影响,测定了各单元操作后样品的总糖、还原糖、维生素C、总酸、总酚及挥发性风味成分等主要品质指标。结果表明:去核打浆、压榨过滤、离心对荔枝果汁总糖和还原糖影响不显著（p>0.05）,压榨过滤后维生素C、总酚含量下降,浓缩和杀菌导致总糖、还原糖、维生素C、总酸、总酚含量降低（p<0.05）。加工过程中荔枝果汁风味出现明显变化,采用SPME/GC-MS对各单元操作的荔枝果汁风味成分进行分析,发现醇类和烯类物质明显下降,浓缩和杀菌两个单元操作对风味成分有显著影响。
- 荔枝果汁 /
- 工业规模 /
- 加工 /
- 品质
Abstract: To explore the effect of different industrial processing stages ( de- stoning and pulping, squeezing, centrifugation, concentration, pasteurization) on quality parameters of litchi juice, samples were taken after each unit operation stage, and total sugar, reducing sugar, ascorbic acid, total acid, total phenols and volatile aromatic compounds were analyzed.Results showed that de- stoning and pulping, squeezing and centrifugation had little influence on contents of total sugar and reducing sugar ( p > 0.05) .Squeezing could result in the decrease of ascorbic acid and total phenols.Concentration and pasteurization could result decrease of total sugar, reducing sugar, ascorbic acid, total acid, total phenols ( p < 0.05) .Moreover, industrial processing had a negative effect on aroma compounds of litchi juice.The aroma compounds of litchi juice taken after five processing unit operations were studied by SPME/GC-MS, the contents of alcohols and esters exhibited a significant decrease.Concentration and pasteurization had significant influence on the volatile aromatic compounds.
- litchi juice /
- industrial scale /
- processing /
- quality

HTML全文

参考文献(25)

[1]	温靖, 肖更生, 陈厚彬, 等.荔枝的成分及加工利用研究[J].广东农业科学, 2008 (7) :104-106.
[2]	苏美霞, 吴振先, 韩冬梅, 等.荔枝贮藏保鲜及加工新技术[M].北京:中国农业出版社, 2000:18-50.
[3]	Guo Mingming, Wu Jijun, Xu Yujuan, et al.Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide[J].Eur Food Res Technol, 2011, 232 (5) :803-811.
[4]	曾杨, 曾新安.冷冻浓缩处理对荔枝汁品质的影响[J].食品科学, 2010, 31 (3) :91-93.
[5]	杨姗姗, 李汴生, 刘伟涛, 等.超高压和热处理对荔枝汁品质影响的研究[J].食品工业科技, 2010, 31 (1) :95-98.
[6]	徐玉娟, 温靖, 肖更生, 等.荔枝果汁贮藏过程中理化指标和营养成分的变化[J].食品与机械, 2011, 27 (4) :123-125.
[7]	崔姗姗.不同产地和品种荔枝果实特性及果汁综合品质分析[D].广州:华南农业大学, 2011.
[8]	Baldwin EA, Bai J, Plotto A, et al.Effect of extraction method on quality of orange juice:hand-squeezed, commercial-fresh squeezed and processed[J].J Sci Food Agric, 2012, 92 (10) :2029-2042.
[9]	Su S K, Wiley R C.Changes in Apple Juice Flavor Compounds During Processing[J].Journal of Food Science, 1998, 63 (4) :688-691.
[10]	侯曼玲.食品分析[M].北京:化学工业出版社, 2004, 113-115.
[11]	Julkunen-Tiitto R.Phenolics constituents in leaves of northern willows:methods for the analysis of certain phenolics[J].J Agric.Food Chem, 1985, 33 (2) :213-217.
[12]	郝菊芳.荔枝汁加工中营养和典型香气成分的变化研究[D].武汉:华中农业大学, 2008.
[13]	Ibarz A, Pagan J, Garza S.Kinetic models for colour changes in pear puree during heating at relatively high temperatures[J].Journal of Food Engineering, 1999, 39 (4) :415-422.
[14]	胥钦.两种不同加工方式对浓缩柑橘汁品质影响的研究[D].武汉:华中农业大学, 2011.
[15]	Angel GIL-Izquierdo, Maria I Gil, Federico Ferreres.Effect of Processing Techniques at Industrial Scale on Orange Juice Antioxidant and Beneficial Health Compounds[J].J Agric.Food Chem, 2002, 50 (18) :5107-5114.
[16]	Yvonne Klopotek, Konrad Otto, Volker Bohm.Processing Strawberries to Different Products Alters Contents of Vitamin C, Total Phenolics, Total Anthocyanins, and Antioxidant Capacity[J].J Agric.Food Chem.2005, 53 (14) :5640-5646.
[17]	张义.龙眼汁香气物质及其在加工和贮藏过程中的变化规律[D].武汉:华中农业大学, 2010.
[18]	Ong P K C, Acree T E.Gas chromatography/olfactory analysis of litchi (Litchi chinesis Sonn.) [J].J Agric.Food Chem, 1998, 46 (6) :2282-2286
[19]	Nng P K C, Acree T E.Similarities in the aroma chemistry of Gewurztraminer variety wines and litchi (Litchi chinesis Sonn.) fruit[J].J Agric.Food Chem, 1999, 47 (2) :665-670.
[20]	Yuwen Wu, Qiuhong Pan, Wenjun Qu.Comparison of Volatile Profiles of Nine Litchi (Litchi chinensis Sonn.) Cultivars from Southern China[J].J Agric.Food Chem, 2009, 57 (20) :9676-9681.
[21]	徐玉娟, 肖更生, 廖森泰, 等.SPME/GC-MS分析荔枝汁中的挥发性化合物[J].食品科学, 2008, 29 (7) :366-369.
[22]	邢其毅, 金声, 林祖铭, 等.荔枝香气化学成分的研究[J].北京大学学报:自然科学版, 1995, 31 (2) :159-164.
[23]	徐禾礼, 余小林, 胡卓炎, 等.七个荔枝品种果实香气成分的提取与研究分析[J].食品与机械, 2010, 26 (2) :23-39.
[24]	李春美, 钟慧臻, 郝菊芳, 等.固相微萃取-气相色谱-质谱联用法分析荔枝汁贮藏过程中香气成分的变化[J].食品科学, 2011, 32 (8) :206-211.
[25]	万鹏, 刘亮, 潘思轶, 等.热处理对荔枝果汁品质的影响[J].食品科学, 2010, 31 (7) :22-27.