基于灰色关联度和层次分析法的油桃果汁品质评价

为了研究不同品种油桃的制汁特性,对北京平谷地区10个品种油桃果汁的理化与营养指标(p H、总糖、总酚、抗坏血酸、可溶性固形物、可滴定酸、糖酸比、蛋白质)和加工指标(果汁色泽、粘度、褐变度、出汁率)进行测定。首先利用相关性分析、主成分分析和聚类分析法筛选核心指标,然后运用层次分析法确定指标的权重,最后采用灰色关联度分析法建立油桃品种制汁适宜性综合评价模型。结果表明:糖酸比、出汁率、L*值、黏度和总酚是油桃果汁品质评价的核心指标。通过灰色关联度分析,综合制汁品质较好的品种有瑞光51号、瑞光29号、瑞光18号等,而意大利5号的制汁品质最差,此结果可为油桃的育种和生产加工提供科学的依据。     

不同南瓜品种制粉加工特性的综合评价

以10种不同品种南瓜为实验材料,以得率、淀粉含量、Vc、类胡萝卜素含量为主要指标,应用灰色关联度分析法对不同品种南瓜的制粉特性进行综合评价。结果表明,桔栗七号南瓜粉的各项指标为,得率21.96%,淀粉含量66.24%,Vc含量0.5235 mg/g,类胡萝卜素含量0.0807 mg/g。品系桔栗七号南瓜粉与参考品种关联度最大,综合性状最好,具有较好的市场开发前景。     

不同品种萝卜盐渍加工特性的分析评价

以七个萝卜品种为实验材料,进行萝卜盐渍的加工特性实验。先对单一特性评价分析,再应用灰色关联度分析法进行综合评价分析,对萝卜加工相关的品种特性——总糖含量、还原糖含量、粗纤维含量、维生素C含量、蛋白质含量、水分含量、总酸变化及含量、得率等进行测定。结果表明,"翠玉09A/碧绿"与"参考品种"关联度最大,综合特性最好,最适宜用于加工。而白萝卜中,"超09A/0214"综合特性最好,具有较好的市场前景。本实验的品种中,适宜盐渍加工的萝卜品种排序依次为翠玉09A/碧绿、超09A/0214、C062A/60早、C8511A/0214、C5116A/60早、60早、泸萝5号。     

杂柑类品种制汁加工适应性研究

选取了湖南省八个具有代表性的杂柑品种．对果实的解剖性状、营养成分及制汁加工适应性进行研究。通过对出汁率、口感、色泽、风味进行比较和综合分析．象山红和金瓜适宜做加工制汁专用型品种。     

杂柑类品种制汁加工适应性研究

本文选取了湖南省八个具有代表性的杂柑品种,对果实的解剖性状、营养成分及加工制汁适应性进行研究.通过对出汁率、口感、色泽、风味进行比较和综合分析,象山红和金瓜适宜作加工制汁专用型品种.     

不同品种猕猴桃制汁适应性评价

为了研究不同品种猕猴桃果实制汁的品质特性,选取了全国5个地区,3个种系,12个品种猕猴桃,对其理化品质、营养成分、加工性能等22项指标进行测定,对测定结果进行描述性评价和相关性分析,运用主成分分析对不同品种猕猴桃汁进行综合评价,建立了猕猴桃制汁品质评价模型,得出12个品种综合评分值排列顺序,筛选出适宜加工制汁的品种;并用电子鼻对猕猴桃汁香气进行测定和分析,得出不同品种果实香气成分之间的差异。结果表明:软枣猕猴桃中绿迷、益玉,中华猕猴桃中脐红、华优制汁品质较好,经主成分综合得分模型计算,综合得分 F均大于0,适合做为果汁类产品的加工原料。东红、海沃德不适宜作为制汁品种,F均小于-1。12种猕猴桃果汁主要的挥发性物质为甲基类、无机硫化物、氮氧化物和芳香醇类,响应值G/G0分别为20.43、19.90、17.95、8.06。研究结果为猕猴桃果汁等加工企业选择适宜的制汁品种提供了科学依据。     

基于层次分析和灰色关联度法的苹果(等外果)汁品质评价

为了研究不同品种苹果(等外果)汁的品质特性,对中国7个省市的21份苹果(等外果)汁的理化与营养指标和加工指标等26项指标进行测定。通过主成分分析和聚类分析法筛选核心指标,在此基础上运用层次分析法确定指标的权重,最后采用灰色关联度法建立苹果(等外果)汁品质综合评价模型。结果表明,总酚、可溶性固形物、可滴定酸、原始浊度、颜色L*、黏度和褐变度是苹果(等外果)汁品质评价的核心指标。通过灰色关联度分析可知,综合制汁品质较好的品种是山西运城"澳洲青苹"、内蒙古"沙果"、云南昭通"富士"、辽宁葫芦岛"寒富"和山西运城"秦冠"。此结果可为苹果(等外果)的选用和生产加工提供科学依据。     

果胶酶在胡萝卜汁加工中的作用

将曲霉来源的商品酶制剂远大３４，在研究其部分酶学特性的基础上应用于胡萝卜制汁、液化的研究，能提高胡萝卜制汁的出汁率、液化率、总固形物及胡萝卜素的含量。将五种不同来源的果胶酶进行比较，它们对胡萝卜制汁的效果大小依次为ｐｅｃｔｉｎｅｘ ｕｂｌｔｒａ ｓｐ－Ｌ、ｐｅｃｔｉｎｅｘ ５ＸＬ、Ａ１，远天３４和ＳＥＲＶＡ。在上述研究基础上，制定出浑浊型胡萝卜原汁的工艺流程。     

制汁葡萄品种引种试验

随着葡萄生产事业的发展和市场的需求，南方葡萄汁饮料市场逐渐升温。但生产上所用制汁葡萄品种比较单一，有的甚至用部分鲜食葡萄代替，影响了葡萄汁的质量。为了选择综合性状好、经济效益高、适宜本地区气候条件栽培的优良制汁品种，我所从１９９１年开始陆续引进了一批...     

不同品种橄榄汁理化性质与制汁特性的研究

通过对我国橄榄主产区福建主栽的5个橄榄品种的果汁理化性质进行测定、分析,结果表明:惠圆橄榄出汁率最高,果汁褐变度轻、色泽鲜亮、感官品质良好,适合作为澄清型果汁的加工原料;长营橄榄的果汁糖酸含量最高,色泽鲜艳,适合加工成浑浊型果汁,但是其果汁褐变速率最快,耐贮性较差,因此加工过程应注意护色;檀香橄榄汁的可溶性糖含量最高、褐变程度轻、出汁率较高,且酚糖比最低、果汁风味好,是制汁与鲜食兼用的良好品种。因此,所研究的5个品种中,惠圆、长营及檀香橄榄具有较好的制汁特性,而自来圆和诏安橄榄两个品种各项制汁指标均没有显著的优势。试验结果为果农和橄榄汁生产者选择适宜的橄榄品种提供了科学参考。     

梨优良品种制汁性能研究

目的：研究了14 个主栽梨品种的制汁性能,为选择制汁品种和制汁工艺提供依据。方法：从理化指标(总糖、还原性糖、可滴定酸、可溶性固形物、出汁率)、褐变程度(总酚含量、多酚氧化酶活性、OD420nm 值、L 值)和感官鉴评(外观、滋味、气味)3 个方面进行评价。结果：发现果实可溶性固形物变化范围为10.94%～ 13.00%,可滴定酸含量变化范围为0.062%～0.76%。总酚含量和多酚氧化酶活性在果实中分布不均衡,果皮中的总酚含量最高,与果汁的OD420nm 值显著正相关,与L 值极显著负相关。果皮中多酚氧化酶的活性也很高,与果汁的OD420nm 值有显著的正相关性。结论：综合评价,所选14 个梨品种中锦香、黄金、安梨为较好的制汁梨品种。     

THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICE

The enzyme preparation Pectinex Smash XXL was employed to macerate the carrot pulp, the effect of enzymatic mash treatment (EMT), pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice was investigated. As compared with the control sample, an increase of juice yield, total soluble solid (TSS) and carotenoids in carrot juice was close to 20%, 1% and 26 mg/kg, respectively, after EMT. The EMT also increased the color parameters CIEL*, a*and C*values in carrot juice. However, it significantly decreased the viscosity from 2.54 to 2.09 mPa·s. The centrifugation resulted in a significant decline in turbidity from 240.33 to 187.33 NTU and a significant increase in the color parameters in carrot juice. After homogenization, the turbidity and the carotenoids in carrot juice were significantly reduced from 187.33 to 161.67 NTU and from 61.87 to 58.76 mg/kg, respectively. The turbidity and carotenoids in carrot juice decreased during storage, and all the color parameters had a closer relationship with storage temperature and time; higher storage temperature and longer storage time caused greater loss of color.     

Grapefruit (Citrus paradisi Macfad) Phytochemicals Composition Is Modulated by Household Processing Techniques

Grapefruits (Citrus paradisi Macfad) contain several phytochemicals known to have health maintaining properties. Due to the consumer's interest in obtaining high levels of these phytochemicals, it is important to understand the changes in their levels by common household processing techniques. Therefore, mature Texas "Rio Red" grapefruits were processed by some of the common household processing practices such as blending, juicing, and hand squeezing techniques and analyzed for their phytochemical content by high performance liquid chromatography (HPLC). Results suggest that grapefruit juice processed by blending had significantly (P < 0.05) higher levels of flavonoids (narirutin, naringin, hesperidin, neohesperidin, didymin, and poncirin) and limonin compared to juicing and hand squeezing. No significant variation in their content was noticed in the juice processed by juicing and hand squeezing. Ascorbic acid and citric acid were significantly (P < 0.05) higher in juice processed by juicing and blending, respectively. Furthermore, hand squeezed fruit juice had significantly higher contents of dihydroxybergamottin (DHB) than juice processed by juicing and blending. Bergamottin and 5-methoxy-7 gernoxycoumarin (5-M-7-GC) were significantly higher in blended juice compared to juicing and hand squeezing. Therefore, consuming grapefruit juice processed by blending may provide higher levels of health beneficial phytochemicals such as naringin, narirutin, and poncirin. In contrast, juice processed by hand squeezing and juicing provides lower levels of limonin, bergamottin, and 5-M-7-GC. These results suggest that, processing techniques significantly influence the levels of phytochemicals and blending is a better technique for obtaining higher levels of health beneficial phytochemicals from grapefruits. Practical Application: Blending, squeezing, and juicing are common household processing techniques used for obtaining fresh grapefruit juice. Understanding the levels of health beneficial phytochemicals present in the juice processed by these techniques would enable the consumers to make a better choice to obtain high level of these compounds.     

不同酶制剂对胡萝卜汁理化指标的影响效果

研究了酶制剂对胡萝卜原料的出汁率和胡萝卜汁中可溶性固形物、粘度、浊度、类胡萝卜素含量等指标的影响。结果表明 ,经过酶液化后可提高出汁率、可溶性固形物 ,而粘度与浊度有所下降 ;与其他酶处理和对照相比 ,果胶酶A可显著提高类胡萝卜素含量 ,达到 69 1 2mg/kg ,而产品粘度和浊度变化最小 ,分别减少了 0 5 4mPa·s和 1 5NTU ,冷藏 1周后胡萝卜汁仍保持良好的橙红色和混浊稳定性 ,无澄清     

乳酸菌发酵胡萝卜汁的研究

以胡萝卜为原料,对乳酸菌发酵胡萝卜汁的加工工艺进行了初步探讨,目的在于为今后生产乳酸菌发酵蔬菜饮料提供理论依据。对发酵过程中亚硝酸盐、pH值的变化进行了分析,并采用正交试验,筛选出最佳乳酸菌发酵胡萝卜汁工艺和最佳配方。结果表明:泡菜汁接种、打浆、不抽真空、热烫5min所得发酵汁感官品质最佳。最佳饮料配方为40%发酵胡萝卜汁、7%蔗糖、0.10%柠檬酸、0.10%明胶+0.10%海藻酸钠作复合稳定剂。     

再造型胡萝卜复合脆片中类胡萝卜素生物利用度

以再造型胡萝卜复合脆片、胡萝卜脆片、胡萝卜鲜样为对象,通过体外模拟消化,探究加工方式与口腔咀嚼程度（咀嚼5、15?次和30?次）对样品的消化特性以及类胡萝卜素生物利用度的影响。结果显示：在消化过程中,胡萝卜鲜样和脆片的消化液平均粒径大小均有显著性差异（P＜0.05）;随着咀嚼程度增大,胡萝卜脆片的消化液平均粒径逐渐变大,说明咀嚼后悬浮于消化液中的颗粒数量越多,越容易产生絮凝作用。共聚焦显微镜观察发现,在口腔阶段,消化液中的油脂与样品结合形成较大的聚集体;经过胃消化后,脂滴逐渐分散到消化液中;经过小肠消化后油脂被消化分解,与类胡萝卜素形成胶束,胶束的数量多少决定着类胡萝卜素生物利用度的高低。胡萝卜鲜样的类胡萝卜素含量最高,但生物利用度最低;再造型胡萝卜复合脆片的类胡萝卜素含量较低,但其生物利用度较高,且咀嚼程度对再造型胡萝卜复合脆片的生物利用度无显著影响（P＞0.05）。综上所述,再造型胡萝卜复合脆片消化特性较好,并且具有较高的类胡萝卜素生物利用度,可作为一种有效补充类胡萝卜素的果蔬休闲食品。     

不同品种甘薯制汁特性的比较

为了筛选出适宜制备甘薯汁的原料品种,选取了15个品种甘薯作为研究材料,对它们的基本制汁性能进行了研究,包括水分、淀粉、可溶性糖、还原糖、总酸、总蛋白质含量及酶解后的出汁率含量。结果表明,这15个品种甘薯的水分含量为52.5%~80.3%,淀粉含量为11.1%~18.1%,可溶性糖含量为1.76%~13.56%,还原糖含量为0.11%~1.24%,总酸含量为2.46~6.99 g/kg,蛋白质含量为0.88%~2.95%,出汁率为39.8%~77.9%。以出汁率及淀粉含量为主要评价指标,XN 1448-5出汁率最高,淀粉含量最低,水分含量较高,可溶性糖及蛋白质含量较高,因此认为XN 1448-5是这15个品种中制备甘薯汁的最佳品种。     

Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics,functional properties and bioactive compounds in mixed juices

The effect of high pressure homogenization (HPH) processing combined with juice ratio on overall quality attributes of carrot, apple and peach mixed juices were investigated. Relationships of functional properties with physicochemical and particle characteristics were analyzed, while relevance of bioactive compounds and antioxidant activity (AOA) with water-soluble pectin (WSP) characteristics were also investigated. As the results indicated, juice ratio of individual juices affected physicochemical attributes, and composition of WSP and bioactive compounds in mixed juices. HPH processing decreased particle size and altered WSP characteristics. Moreover, HPH influenced functional properties of mixed juices, including cloud stability and rheological behavior, which were correlated with physicochemical and particle characteristics. Polyphenols contributed more for AOA. HPH processing enhanced polyphenol content, which showed significant positive correlations with content and degree of methylesterification of WSP. Thus, AOA was relevance to both polyphenol and WSP contents, implying that interactions between polyphenol and pectin could enhance AOA.Industrial relevanceWhen physically and chemically different plant matrixes are mixed together to produce mixed juices, sedimentation and instability of bioactive compounds, including carotenoids and polyphenols could occur, which are identified as key challenges in the beverage industry. This research provides guidance for formulating mixed juices and introduces the potential application of high pressure homogenization for enhancing functional properties and stability of bioactive components.     

几种柑橘品种制汁适应性评价研究

利用感官及理化指标的综合评价研究北碚447# 锦橙、中育七号# 甜橙、雪柑# 锦橙、江津长叶橙、溆浦哈姆林甜橙、洪江大红甜橙、无核大红甜橙和溆浦长型无核甜橙的制汁适应性,其中,感官评价使用百分法进行评定,理化指标的评定包括出汁率、可溶性固形物、可滴定酸、总黄酮、精油、柠檬苦素等12 项。通过实验得出北碚447# 锦橙、中育七号# 甜橙、江津长叶橙、雪柑# 锦橙、溆浦哈姆林甜橙、无核大红甜橙综合评分均高于80 分,为适宜制汁品种;而洪江大红甜橙和溆浦长型无核甜橙固酸比均低于10,综合评分均高于75 分,为可以制汁品种。     

Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

In this paper, enzyme preparation for carrot pulp maceration was screened out and enzymatic maceration processing condition of the carrot pulp was optimised by response surface methodology for carrot juice concentrate. Pectinex Smash XXL was the best commercial enzyme preparation than Pectinex Ultra SP‐L, Pectinase FNP‐1 and cellulose FNC‐1 employed in the carrot juice processing in the study. The effect of enzyme concentration and incubation time and their complex interaction on juice β‐carotene content, juice yield and viscosity in the maceration process was studied by using experiments of central composite rotatable design. The results indicated that under the optimal conditions that the enzyme concentration was 100 mL t^?1 and incubation time was 80 min, the juice β‐carotene content was ≥54.2 mg kg^?1, the juice yield ≥63.5% and the juice viscosity ≤2.1 mPa S.