AHP-based procedure for optimization of microwave-assisted blackberry sugar osmotic process

Due to the limitations of single index analysis, the merits and demerits of microwave-assisted permeation process cannot be comprehensively evaluated. However, the analytical hierarchy process (AHP) was applied to optimize the conditions of microwave-assisted diffusion of sugar in blackberry. In this paper, the results of a single-factor experiment were compared with blackberry preserved after the treatment of microwave. An orthogonal rotation test procedure was designed to calculate the composite score of preserved blackberry fruit using AHP, and to determine the optimum processing conditions based on sugar osmosis characteristics. The results showed that the sugar content, vitamin C (VC) content, and color difference of treated blackberry increased with the increase of microwave power, the residence time, and the resulting sugar concentration. The composite grade points are listed to show that the optimum results were as follows: power level, the residence time, and the sugar concentration were, respectively, 210?W, 12?min, and 35%.     

黑莓果汁离子交换树脂脱酸工艺的条件优化

目的优化黑莓果汁离子交换树脂脱酸工艺条件。方法通过不同树脂、不同温度、不同流速的动态和静态实验,优化黑莓果汁的离子交换树脂脱酸工艺条件,并确定树脂的回收方法。结果最佳工艺条件为WZ140或IRA67型树脂,上样温度为10℃,流速30 BV/h,在此条件下,IRA67和WZ140树脂在第1次循环对黑莓果汁有机酸的交换量分别在160.4 g/L和115.8 g/L。树脂回收时先用3～4 BV的3%氢氧化钠溶液冲洗,流速3 BV/h,再用10 BV的去离子水以30 BV/h的流速冲洗即可。结论优化的离子交换树脂脱酸工艺条件适用于酸度较高的黑莓果汁的脱酸处理。     

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (m_sucrose) on mass transfer during the operation was assessed, using a response surface methodology (RSM). The RSM was used to model water loss, sugar and anthocyanin gain during the process. Increasing sucrose molality resulted in increasing water loss and sugar gain, but decreasing anthocyanin gain. Water transfer therefore limits anthocyanin impregnation, but not sucrose incorporation. Afterwards, the impact of heat treatment at high temperatures was analysed, using numerical simulation. The conditions of the combined process, designed to achieve an anthocyanin-rich final product, are low sucrose-added molalities (sucrose molality < 1 mol kg^–1) and high processing temperatures (T > 50 ºC) for osmotic dehydration, coupled with high-temperature, short-time (HTST) heat treatments for product stabilisation.     

基于GC-MS和嗅闻联用的不同品种黑莓果酒香气成分分析

分析了4个品种黑莓果酒的香气成分和差异，为选用酿酒用黑莓品种提供依据。用顶空固相微萃取法提取黑莓果酒香气成分，用GC—MS进行定性和定量分析，应用峰面积归一法测定各成分的相对含量，同时根据嗅闻校正确定4种黑莓果酒的特征香气。结果表明，4种黑莓果酒的香气成分分别为切斯特果酒33种、赫尔果酒34种、宁8果酒32种和刺莓果酒32种，其主要的香气物质是酯类和醇类。确定4种黑莓果酒共有的特征香气成分是辛酸乙酯、癸酸乙酯、乙酸乙酯、异戊醇、β-苯乙醇等。     

超高压处理对鲜榨黑莓清汁品质的影响

研究了鲜榨黑莓清汁经300～600MPa处理15min后其品质的变化。研究结果表明:黑莓清汁经超高压处理后,pH随处理压力升高而显著降低(p<0.05),总酸显著增加(p<0.05),超高压处理后其可溶性固形物、总糖含量无显著变化(p>0.05);花色苷、多酚含量保留率达90%以上,且还原能力显著增强;300MPa处理15min后黑莓清汁清除DPPH·能力显著下降,而其余压力下黑莓清汁清除DPPH·能力均随压力升高显著增强。     

黑莓叶营养成分分析

对黑莓叶中主要营养成分、氨基酸组成及矿质元素含量进行测定与分析,并与枸杞叶、柿叶、桑叶、显齿蛇葡萄叶、雀舌茶进行比较。结果表明:黑莓叶的粗蛋白含量(20.39g/100g)、纤维素含量(14.52g/100g)较高,总黄酮(3.75g/100g)含量丰富;其氨基酸组成全面,氨基酸总含量(19830mg/100g)及必需氨基酸含量(7459mg/100g)均高于其余果叶;其矿质元素含量丰富,其中Ca、K、Mg、Na、P、Fe、Zn、Cu、Mn等人体必需微量元素含量较多,Pb含量(3.18mg/kg)低于茶叶国家标准限量,Cd、Cr、Co含量较低。黑莓叶是一种优质的果叶茶,并可对其黄酮类活性成分进行深入研究与开发。     

黑莓果醋生产的优化工艺研究

研究黑莓果醋的酿造工艺条件,利用响应面法得到最佳醋酸发酵工艺条件.结果表明,黑莓果醋的醋酸发酵的最适宜工艺条件为:醋酸菌的接种量11.5％,酒精浓度7.7％,醋酸菌的适宜生长温度为30℃,果醋酸度达到4.5％.