樱桃番茄果脯糖煮液废水的回用工艺及其对果脯品质的影响

目的:研究樱桃番茄果脯糖煮液废水的降黏回用工艺及其对果脯品质的影响。方法:对比6种降黏剂,以运动黏度和浊度为指标,确定降黏条件,并对比回用液的渗糖速率,建立废水降黏回用工艺。测定不同糖煮液腌渍果脯的营养成分、抗氧化能力和感官风味,评价回用工艺对樱桃番茄果脯品质的影响。结果:糖煮液废水经真空浓缩后回用,对果脯的脂溶性营养物质、抗氧化能力和感官风味有显著影响。最终选择皂土(添加量0.12%)作为废液的降黏剂,确定降黏工艺;回用液腌渍果脯的水溶性营养物质、抗氧化能力、游离氨基酸含量(3.499%)、挥发性风味物质含量(1463.737μg/kg)、樱桃番茄特征挥发性物质含量(265.349μg/kg)和整体感官评价值(77.00)均比新鲜糖水(约50°Bx)组果脯更高(P<0.05),且其脂溶性营养物质间无显著性差异。结论:糖煮液废水的回用工艺可提高加工果脯的营养成分、抗氧化性和感官风味。

The Reutilization of Wastewater from the Processing of Preserved Cherry Tomato and Its Effect on the Quality

Objective:To study the viscosity reduction technology for wastewater from the processing of preserved cherry tomato and its effect on the quality of preserved fruit.Methods:The suitable viscosity reducer was selected from six kinds of reagents,and the viscosity reduction conditions were determined with kinematic viscosity and turbidity as indicators.The sugar permeation rate of the reusable sugar cooking liquid was compared and studied,and finally the viscosity reduction technology was established.In order to evaluate the effect of viscosity reduction technology on the quality of preserved cherry tomato,the nutritional components,antioxidant capacity and sensory flavor of preserved fruit were determined.Results:Bentonite(0.12%)was selected as the viscosity reducing agent of the waste liquid and the viscosity reduction technology was established.The water-soluble nutrients,comprehensive antioxidant capacity,total free amino acid content(3.499%),total volatile flavor substance content(1463.737μg/kg),total characteristic volatile substance content(265.349μg/kg)and overall sensory evaluation value(77.00)of the preserved cherry tomato treated with bentonite were determined,which was higher than that of fresh sugar water group(P<0.05),and there was no significant difference in fat soluble nutrients.However,the direct reuse of the waste concentrate would significantly affect the fat soluble nutrients,comprehensive antioxidant capacity and sensory flavor of preserved fruits.Conclusion:The viscosity reduction technology could improve the nutritional composition,antioxidation and sensory flavor of the preserved fruits.