百香果—苹果复合发酵型乳饮料工艺优化及抗氧化性研究

目的:制作一款新型百香果、苹果发酵乳饮料。方法:以百香果、苹果和纯牛奶为原料,以感官评价、蛋白质含量为指标,利用模糊数学评价法,考察苹果汁添加量、百香果汁添加量、蔗糖添加量、发酵时间、菌种接种量对百香果—苹果风味发酵乳感官品质的影响,并对发酵乳的抗氧化性及各项指标进行检测。结果:百香果—苹果风味发酵乳的最佳配方为纯牛奶82.59%,百香果汁2.35%,苹果汁8.00%,蔗糖7.00%,增稠剂0.06%,菌种0.002 06%,发酵时间6.50 h。此条件下,发酵乳的感官评分为8.99,蛋白质含量为3.12 g/100 g,其理化指标和卫生指标均符合相关国标要求。抗氧化性结果表明,百香果—苹果乳饮料发酵后对DPPH自由基和羟自由基的清除率均比发酵前有所提升,分别为77.7%,45.7%。结论:最佳配方下得到的发酵乳呈淡黄色,具有良好的组织状态,无乳清析出,不分层,具有百香果和苹果的清香和发酵乳特有风味,酸甜比例合适。     

Storage stability of a tropical fruit (cashew apple,acerola, papaya,guava and passion fruit) mixed nectar added caffeine

Nectars are formulated beverages with a fruit juice or pulp as its main component. A blend of fruits can also be used, with the advantage of combining sensory and nutritional properties of different fruits. The beverages may be added with some energetic component, as caffeine, known by its stimulating effect on central nervous system. The objective of this study was to develop mixed nectar of cashew apple, papaya, guava, acerola fruit and passion fruit added caffeine. The beverage was prepared with 35% juice blend and 10% sugar, added with 100 mg of caffeine L^?1 and 60 mg of sodium metabisulfite (SO₂) L^?1 and 500 mg of sodium benzoate L^?1 as preservatives, packed in cleaned pasteurised bottles and heat processed at 90 °C for 30 s. Physicochemical, microbiological and sensory analyses of the beverage were performed initially (time zero) and during 6 months of storage at room temperature (about 25 °C). The products were microbiologically stable during storage. The vitamin C content decreased significantly throughout storage time, although it has remained relatively high. The product presented good sensory acceptance, which suggests its potential for market.     

基于模糊数学评价的黑枸杞百香果乳饮料研制及抗氧化性研究

以百香果、黑枸杞和纯牛奶为原料制备乳饮料,利用单因素、模糊数学评价和响应面法,优化黑枸杞百香果乳饮料的工艺条件,并测定其抗氧化性。结果表明,黑枸杞百香果乳饮料最佳工艺条件为：纯牛奶77%,百香果汁5%,黑枸杞汁11%,蔗糖7%,增稠剂0.06%,菌种接种量0.003%,发酵时间为6.5 h。此优化条件下,乳饮料呈淡黄色,无乳清析出,不分层,具有百香果和黑枸杞的清香和乳饮料特有风味,感官评分8.96分,蛋白质含量3.08 g/100 g。该乳饮料有一定的抗氧化活性,对DPPH自由基的最大清除率为73.7%,该乳饮料各项微生物理化指标均符合相关国标要求。     

响应面法优化圣女果百香果复合发酵饮料工艺及品质分析

在单因素试验的基础上,应用响应面分析法对圣女果百香果复合发酵饮料工艺进行优化,并对发酵后的品质指标进行了测定。结果表明,各因素对圣女果百香果复合发酵饮料中感官评分影响大小依次为果汁配比＞发酵时间＞菌种添加量＞发酵温度;最优发酵工艺条件为：圣女果:百香果汁配比6∶1、发酵时间31 h、菌种添加量3%、发酵温度37 ℃。在此优化条件下,圣女果百香果复合发酵饮料感官评分达82分,酸甜宜口、风味独特,发酵后复合发酵饮料的pH、可溶性固形物、总酸、还原糖、总酚、总黄酮、番茄红素、维生素C、乳酸菌总数分别为3.30、11.50%、5.95 g/100 ml、6.68 g/100 g、40.03 mg/100 g、6.83 mg/g、32.83 mg/100 g、23.31 mg/100 g、5.2×106 CFU/mL。     

百香果泡芙配方优化

为提高奶油泡芙的营养价值,改善滋味,降低奶油泡芙的甜腻感,以百香果、低筋面粉、奶油等为主要原料,添加适当辅料开发一款风味独特的泡芙产品。以感官评分为评价指标,通过单因素实验,研究低筋面粉、百香果汁、鸡蛋液、黄油以及水的添加量、馅料（植脂奶油:淡奶油:百香果汁）比例对百香果泡芙产品质量的影响。在此基础上,采用响应面法优化百香果泡芙的工艺配方,并对产品质量进行检测。结果表明:百香果泡芙生产最佳工艺为低筋面粉添加量100%、百香果汁添加量10%、鸡蛋液添加量140%、黄油添加量80%、水添加量160%、植脂奶油:淡奶油:百香果汁比例为14:6:2,在此工艺下制得的百香果泡芙感官评分为94.2分,具有浓郁的百香果风味,色泽金黄,外酥内软,形状美观,理化指标符合相关标准要求,是一款品质较佳的新产品。     

Dextransucrase Stability in Cashew Apple Juice

The use of agriculture waste as substrate for biotechnological process became an interesting alternative to reduce production costs and the negative impact of agricultural wastes disposal in the environment. In Brazil, cashew tree cultivation is done aiming the cashew nut production, and tons of cashew apples are wasted in the field after the nut removal. Thus, cashew apple juice can be used as low cost substrate for biotechnological process. In this study, the stability of dextransucrase produced in a fermentation medium using cashew apple juice as substrate was evaluated. The crude enzyme was stable at 30 °C for 30 h at pH ranging from 4.5 to 5.5. The partially purified enzyme was stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30 °C. The high stability of the enzyme in cashew apple juice at room temperature allows its industrial use without needing the enzyme purification, consequently reducing process costs.     

葡萄籽百香果啤酒发酵工艺优化

该研究以大麦芽、小麦为主要原料,葡萄籽、百香果为主要辅料酿制啤酒,利用单因素试验考察混合主料（大麦芽、小麦与水）料液比、萨兹香型酒花添加量、混合辅料（葡萄籽、百香果与麦汁）料液比、初始pH值、酵母添加量和主发酵温度等因素对葡萄籽百香果啤酒感官评分的影响,并通过响应面优化葡萄籽百香果啤酒发酵工艺条件。结果表明,最优葡萄籽百香果啤酒发酵工艺条件为：大麦芽、小麦与水料液比1.0∶4.0（kg∶L）,初始pH值5.0,萨兹香型酒花添加量0.6 g/L,百香果汁添加量80 g/L,葡萄籽、百香果与麦汁料液比2.0∶1.0（kg∶L）,酵母添加量0.10%,主发酵温度21 ℃。在此优化发酵工艺条件下,葡萄籽百香果啤酒感官评分为88.44分,酿制的啤酒香气丰富有层次感,麦香突出,是一款理想的烈性啤酒。     

FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) "APPLE" INTO WINE

Cashew apple is considered as a waste in cashew nut processing industry. An undistilled alcoholic beverage (wine) was prepared by fermenting cashew apple juice with wine yeast, Saccharomyces cerevisiae var. bayanus. The wine was slightly yellowish, acidic in taste (titratable acidity [1.21 ± 0.0 g tartaric acid/100 mL]), high in tannin (1.9 ± 0.22 mg/100 mL) and low in alcohol (7%) concentration. Although sensory evaluation rated the cashew apple wine as quite acceptable as an alcoholic beverage, significant differences (P < 0.01) exist between the cashew wine and the commercial grape wine particularly in taste, aroma, flavor and aftertaste because of probably high tannin content in the cashew wine.     

百香果全果酒发酵工艺优化及体外抗氧化性比较分析

以紫皮百香果（Passiflora edulis）为原料发酵百香果全果酒,通过单因素试验结合响应面法,确定百香果全果酒的最适发酵工艺,并通过四个抗氧化体系（DPPH·、ABTS+·、·OH、还原能力）来评价其与百香果果汁酒和原汁的抗氧化活性。结果表明,百香果全果酒最适发酵工艺条件为初始糖度21%、酵母接种量0.04%、发酵温度29 ℃、发酵时间5 d。在此优化工艺条件下,百香果全果酒酒精度为11.9%vol;在四种抗氧化体系中,自由基清除率和还原能力均随样品体积的增加而增大,抗氧化活性的大小顺序为全果酒＞果汁酒＞原汁。     

DEVELOPMENT OF A BLENDED NONALCOHOLIC BEVERAGE COMPOSED OF COCONUT WATER AND CASHEW APPLE JUICE CONTAINING CAFFEINE

ABSTRACT

In this work, the stability of a blended beverage composed by coconut water and clarified cashew apple juice (“cajuina”) is presented. The physicochemical, microbiological and sensory stability of a blended nonalcoholic beverage composed of coconut water and cajuina (80:20 v/v) were evaluated during 6 months. The results showed that the beverage presented good stability in all analyzed parameters except for vitamin C, which presented a loss of about 80% of the initial content. The beverage color also presented changes during the storage time. Despite these alterations, the product acceptance during the storage period did not show any rejection.

PRACTICAL APPLICATIONS

The development of blended beverages is a good way of improving the nutritional quality of traditional products. By mixing two or more kinds of fruits, a product with more vitamins and minerals and with different sensory and flavor characteristics when compared to the raw materials is obtained. In the present work, coconut water and cashew apple juice were mixed to obtain a different product combining the nutritional components from both fruits. The blended beverage combines the high vitamin C content of the cashew apple juice with the high mineral level of the coconut water. Caffeine was also added conferring stimulating properties to the product. The product acceptance was evaluated by sensory analysis and presented good acceptance until 6 months of storage at room temperature, presenting the required characteristics for a commercial product.

     

果蔬膳食纤维代餐粉的研制

以膳食纤维含量大于6%的南瓜粉、香蕉粉、山药粉、柚子皮粉、玉米须粉和百香果中果皮粉为原料,制备一种高膳食纤维代餐粉。以膳食纤维代餐粉的感官评分为指标,在单因素基础上,选取柚子皮粉、玉米须粉和百香果中果皮粉使用量进行Box-Behnken响应面法试验设计,优化其配方。结果表明:果蔬膳食纤维代餐粉的最佳配方为柚子皮粉2.8%、玉米须粉3.9%、百香果中果皮粉2.9%,该条件下制备的果蔬膳食纤维代餐粉有较好的消费者可接受性,同时其膳食纤维含量高达38.60%,能较好地满足消费者对膳食纤维摄入量的需求。     

天然复合水蜜桃果汁配方优化及超高压对果汁品质的影响

以水蜜桃、红心火龙果原汁为主原料,利用百香果原汁进行风味调配,通过感官评定结合单因素、响应面分析优化工艺配方,同时以菌落总数、可溶性固形物、可滴定酸、pH、色泽、花青素、V_C含量为指标,以热处理（90℃/60 s）为对照,研究超高压处理对天然复合果汁品质的影响。结果表明:天然复合果汁最优配方为水蜜桃原汁43%、红心火龙果原汁46%、百香果原汁11%。优化条件下模型预测感官评分为93.87分,验证结果为92.86分,与模型结果接近。超高压能有效杀灭微生物,500 MPa、10 min处理后菌落总数降至1.84 lg CFU/mL,符合国家卫生标准。超高压处理后,复合果汁的可溶性固形物、可滴定酸、pH和花青素含量均无显著变化（P>0.05）,花青素含量显著高于热处理复合果汁（P<0.05）;褐变指数为176.62,显著低于热处理组（P<0.05）;V_C含量下降40.25%。与热处理相比,超高压更好保持了天然复合果汁的品质和营养。     

Effects of tangential microfiltration and pasteurisation on the rheological,microbiological, physico‐chemical and sensory characteristics of sugar cane juice

The aim of this study was to determine the physico‐chemical, microbiological, rheological and sensory characteristics of sugar cane juice with passion fruit pulp (5% w/w) added and which had been submitted to microfiltration and pasteurisation (90 °C/30 s; 95 °C/30 s) processes. The results showed that the juices obtained after the microfiltration and pasteurisation processes had low microbial counts. The microfiltered juice showed a reduction in the soluble solids, acidity and vitamin C content (P = 0.05), while the pasteurised juice showed no change in these parameters (P > 0.05) in relation to the natural sugar cane juice, with the exception of vitamin C, which was not detected after the thermal treatment. In relation to the rheological properties, Newtonian behaviour was observed for both microfiltered and pasteurised juices. The sensory tests on a hedonic scale showed good acceptance of both juices (microfiltered and pasteurised).     

一种特色百香果果冻产品的研制

以感官评分为评价指标,通过单因素实验研究不同参数对产品品质的影响,结合响应面试验设计优化产品最佳配方,并评定产品质量。结果表明,百香果果冻的最佳配方为:百香果汁添加量为100%,百香果皮添加量为22%,复合甜味剂白砂糖与蜂蜜质量比为3:1,复合甜味剂添加量为15%,复合凝胶剂卡拉胶与魔芋胶质量比为2:1,复合凝胶剂添加量为0.6%。最优条件下加工的百香果果冻外形整齐,晶莹剔透,呈金黄色,具有较好的弹性和咬劲,风味十足,感官评分可达91.17分,微生物指标符合国家标准,是一款营养、健康、安全的新型休闲食品,可为百香果产业发展和新型食品开发提供一定的理论参考。     

响应面优化牛肉果蔬汁复合改质剂工艺

利用果蔬汁改善牛肉嫩度、延长保质期。本试验选取20左右月龄6头锦江黄牛,宰后取背最长肌为试验原料,分别选择番茄汁添加量为4%、8%、12%、16%和20%,生姜添汁加量为2%、4%、6%、8%和10%,猕猴桃汁添加量为3%、6%、9%、12%和15%,木瓜汁添加量为5%、10%、15%、20%和25%,进行单因素试验,以牛肉贮藏过程中pH、TVB-N(番茄和生姜汁处理组)、嫩度(猕猴桃和木瓜汁处理组)以及感官评分(贮藏3 d时进行感官评价)为评价指标确定试验条件,在单因素试验的基础上进行响应面优化试验。通过Box-Behnken响应面优化试验得出果蔬复合改质剂的最佳配比为11.10%番茄、6.53%生姜、6.70%猕猴桃和10.15%木瓜汁,得到牛肉的感官评分为95.10。番茄、生姜、猕猴桃以及木瓜汁的添加量都显著影响牛肉的感官评分,经过响应面优化的果蔬汁复合改质剂效果较好,可作为一种天然食品添加剂改善牛肉品质,延长货架期。     

Fertilisation and pesticides affect mandarin orange nutrient composition

The effects of the application of foliar fertilisation and pesticide on nutritional quality of mandarin orange juices were evaluated using ¹H NMR metabolomics. Significant differences between the use of fertiliser and pesticides during fruit formation were observed, and included changes in sugar, amino acid and organic acid composition. To determine whether the difference in sugar concentration was enough for the consumer to detect, a sensory experiment was performed in which two orange juice samples were prepared to resemble the sweet/sour taste balance of juice from mandarin oranges in which foliar fertilisation was either applied or not. In a test using non-trained individuals, 68% could correctly identify which juice had a sourer, or less sweet, taste. The implications of this study could impact citrus growers, and ultimately aid in development of fruit with superior sensory quality.     

Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice

The stability of nonfermented cashew apple juice (control) and the fermented juice with Lactobacillus casei NRRL B-442 (sweetened and nonsweetened samples) was investigated along the storage at 4 °C for 42 days. The viability of the probiotic bacteria, sugars, lactic acid, and vitamin C content besides color, antioxidant activity, enzyme activity, and sensory characteristics of probiotic cashew apple juice was evaluated. It was observed that viable cell counts increased in the probiotic cashew apple containing sucrose (8 % w/v) along the storage period. Viable cell counts were always higher than 8.00 Log CFU/ml throughout the storage period. Ascorbic acid loss was higher in the nonfermented juice (40 %) compared to the fermented juice (23 %). The same behavior was observed for antioxidant activity and total polyphenolic compounds content, conferring nutritional benefits to this functional food. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In the fermented sample, higher reduction (>70 %) in the polyphenol oxidase enzyme activity was observed. During storage, the increase in the chroma values from 3.2 to 5.0 indicated that the yellow color became more vivid. Sensory analysis of the fermented cashew apple juice revealed that the product was well-accepted, with acceptance percentages above 80 % for the sweetened juice at the end of the storage period.     

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers’ sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic petit-suisse cheeses was investigated. Probiotic populations varied from 7.20 up to 7.69 log cfu g⁻¹ (Bifidobacterium animalis subsp. lactis) and from 6.08 up to 6.99 log cfu g⁻¹ (Lactobacillus acidophilus). The highest fructan contents were achieved by the cheese trials containing oligofructose and/or inulin (above 8.90 g 100 g⁻¹). The control trial showed the lowest mean acceptance (6.63) after 28 days of refrigerated storage, whereas the highest acceptance (7.43) was observed for the trial containing 10 g 100 g⁻¹ oligofructose. Acceptance increased significantly during storage (P<0.05) only for cheeses supplemented with oligofructose and/or inulin. Cheeses containing honey did not perform well enough compared to the cheeses with addition of inulin and/or oligofructose, and the best synbiotic petit-suisse cheese considering sensory and technological functional features was that containing oligofructose and inulin combined, therefore encouraging the commercial product use.     

响应面优化百香果果皮果脯制备工艺

为实现百香果果皮的高值化利用，本研究以百香果皮为主要原料，开发具有百香果特征风味的果脯产品。以感官评分作为主要评价指标，通过单因素实验研究甜味剂、柠檬酸添加量以及糖煮时间和烘干时间对百香果果脯品质的影响，确定最佳工艺配方。在单因素的基础上与响应面相结合优化百香果果脯的制作工艺，最后对产品理化指标及微生物等相关指标进行品测。结果表明，百香果果皮果脯最优工艺:甜味剂添加量为25%，柠檬酸添加量为0.8%，糖煮90 min，65 ℃下烘干12 h。在此条件下所得产品口感酸甜，软糯，风味浓郁，理化指标及微生物指标均符合相关的标准要求。此产品的开发为百香果皮综合利用提供思路，为百香果产业高附价值开发提供参考。