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研究非浓缩还原(not from concentrate,NFC)梨汁在添加还原性谷胱甘肽、偏重亚硫酸钾、D-异抗坏血酸3种不同抗氧化剂后品质的变化。采用紫外-可见分光光度计、色度仪、电子鼻、电子舌等设备探究3种不同抗氧化剂对NFC梨汁的褐变度、色度、风味及滋味的影响。结果表明,添加还原性谷胱甘肽的NFC梨汁颜色改善,色泽更加金黄,褐变度最低(P<0.05);添加偏重亚硫酸钾的NFC梨汁会使金属传感器W1C、W3C、W5C(均对芳香类物质灵敏)响应值显著提高(P<0.05)。 相似文献
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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。 相似文献
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为探究不同加工方式对库尔勒香梨汁加工中其挥发性物质和感官品质的影响,采用静态顶空-气相色谱-质谱联用(HS-GC-MS)技术对不同加工方式下制备的香梨汁中的挥发性成分进行分离鉴定,并结合主成分分析技术对其挥发性成分与感官属性进行相关性分析。研究发现:果胶酶酶解和巴氏杀菌对香梨汁挥发性物质组成影响极为显著(p0.05),其中酯类物质丧失或显著降低,而醇类、烃类和杂环类物质则明显增多。果胶酶酶解和巴氏杀菌处理使香梨汁感官品质降低,巴氏杀菌使香梨汁异味和蒸煮味异常明显.结合主成分分析(PCA)分析得出,乙酸乙酯、己酸乙酯、丙酸乙酯、丁酸乙酯、己醇和壬醛与香梨汁的梨果香感官属性有很好的正相关性,乙酸己酯与香梨汁的花青香感官属性有很好的正相关性。 相似文献
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探讨了 3种富硒绿叶蔬菜在制汁过程中 2个主要品质指标 (叶绿素含量和硒含量 )的变化规律 .着重研究了蔬菜汁漂烫、护色后杀菌等加工条件对叶绿素含量、总硒含量和有机硒比例的影响 ,讨论了产前农艺富锌与产后浸泡富锌对青菜叶绿素含量的影响以及复合菜汁的叶绿素保存及贮藏期分层问题 . 相似文献
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Untreated, pectinesterase treated, low pulp, and pectinase treated orange juices were fortified to 20% RDA of calcium with calcium carbonate or calcium phosphate/lactate (75/25). Neither calcium supplement adversely affected flavor, cloud density, settling pulp, or viscosity in untreated, low pulp, or pectinase treated juices. PME exposed orange juice held 4 hr before pasteurization and calcium supplementation had less cloudy density, increased viscosity and more settling pulp. Calcium carbonate fortified PME exposed and pectinase treated juices had lower flavor scores, while calcium phosphate suspensions caused slightly lower color scores of all juices. 相似文献
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The effects of grape maturity, skin contact and carbonation on the quality of sterile-filtered muscadine grape juice were investigated. A sensory panel preferred the late maturity juices that had a higher degree of muscadine character and lower total phenolics. Tartaric and malic acid levels decreased with increasing maturity, with malic decreasing to a greater extent. A 24 hr skin contact. at 2°C had no significant effect on sensory results, but increased color intensity, phenolic and organic acid levels as compared to immediate pressing. Carbonated juices were lighter in color and were preferred equally to non-carbonated juices. Juice obtained from a hard pressing regime had slightly higher levels of organic acids than free run juice at the early harvest only. 相似文献
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Effects of Fruit Storage and Processing on Clarity, Proteins, and Stability of Granny Smith Apple Juice 总被引:5,自引:0,他引:5
Granny Smith apples were processed into juices and concentrates from fruits which had been stored at 1°C for three months (short-term, ST) and nine months (long-term, LT). Total soluble proteins decreased with storage time of fruits. Juices processed from ST fruits were more resistant to haze formation (heat stability test) than those processed from LT fruits. For juices processed from ST apples, haze formation was related to proteins in the MW range of 21,000 to 31,000 daltons. For juices processed from LT apples, haze formation was not only related to proteins but also to other components in the juices. Fining was recommended to prevent haze and sediment formation. 相似文献
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银杏的果仁含淀粉62.4%、粗蛋白11.3%、粗脂肪2.6%、蔗糖5.2%,还含有钙、钾、磷、硒等矿物质、微量元素和多种维生素等生物活性物质。天然银杏汁既有利于人体对银杏营养成分的吸收,又降解了银杏的有毒成分银杏酸、银杏酚等物质,具有安全性。银杏汁在制作工艺、风味及稳定性等方面存在问题。通过对天然银杏汁在生产中的均质压力、稳定剂的选择、风味的调配等进行了对比实验,得出最佳配比和工艺参数。银杏汁的配比为银杏每瓶6.00 g,含糖量为3.05 g/100 mL,含酸量为0.5 g/L,0.15%海藻酸钠,0.1%CMC-Na(羧甲基纤维素钠),均质压力为40 MPa,品质最好。 相似文献
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为制备血脂干预型复合苹果汁,以具有降血脂功效的多酚单体为依据,通过主成分分析法及聚类分析法评价20个苹果品种的10种多酚单体及果汁的理化特性,筛选出多酚单体含量高及果汁品质评价好的2个苹果品种。结果表明:1)20个苹果品种中多酚单体的含量存在较大差异,其中阿克苏和秦冠含有的绿原酸含量居前2位,儿茶素、表儿茶素和根皮苷含量也居前列;2)以具有血脂干预功效的多酚单体成分绿原酸、表儿茶素、儿茶素和根皮苷为主要成分,对10种多酚单体进行主成分及聚类分析,结合果汁品质评价,确定阿克苏和秦冠是血脂干预型且果汁品质较好的2个苹果品种。 相似文献
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为探讨成熟度、品种及其互作对烤烟多酚类物质的影响,采用两因素随机区组试验设计,选择烤烟品种K326、豫烟11、云烟87,分别在其未熟、成熟和过熟时采收,研究其对烟叶中的多酚类物质总量、绿原酸、芸香苷和莨菪亭含量的影响。结果显示,不同成熟度、品种及组合间多酚类物质含量均有显著性差异。多酚含量主要受成熟度的影响,其次受品种影响。成熟度、品种及其互作对总酚、绿原酸、芸香苷、莨菪亭含量变异的贡献率各不同,其中成熟度对总酚、绿原酸、芸香苷、莨菪亭含量的贡献率分别为52.93%、55.83%、48.38%、73.58%,总体以成熟采收时含量最高;品种贡献率分别为32.31%、31.57%、32.97%,16.04%,以K326含量最高;成熟度与品种互作的贡献率分别为14.64%、12.32%、18.29%、9.43%。K326、豫烟11在成熟采收时总酚、绿原酸、芸香苷、莨菪亭含量较高;云烟87在过熟采收时总酚、绿原酸、芸香苷含量较高,在成熟采收时莨菪亭最高。采取与种植品种相适应的采收标准,是提高烟叶多酚类物质含量的重要调控手段。 相似文献
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Roman Buckow Sieh Ng Stefan Toepfl 《Comprehensive Reviews in Food Science and Food Safety》2013,12(5):455-467
During the last decades pulsed electric field (PEF) processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing. It is generally acknowledged that PEF processing can deliver safe and chill‐stable fruit juices with fresh‐like sensory and nutritional properties. Relatively low‐processing temperature and short residence times can achieve highly effective inactivation of microorganisms while retaining product quality. A first commercial application of PEF for preservation of fruit juices was launched in 2006 in the United States. Since then, industrial‐scale processing equipment for liquid and solid products were developed and, in Europe in 2009, an industrial juice preservation line was installed using 20 kV/cm pulses at 40 to 50 °C to extend the chill‐stability of fruit juices, including citrus juices and smoothies, from 6 to 21 d. The related PEF processing costs are in the range of US $0.02 to 0.03 per liter and are justified due to access to new markets and reduced return of spoiled product. However, despite its commercial success there are still many unknown factors associated with PEF processing of fruit and citrus juices and many conflicting reports in the literature. This literature review, therefore, aims to provide a comprehensive overview of the current scientific knowledge of PEF effects on microbial, enzymatic, nutritional, and sensory quality and stability of orange juices. 相似文献
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为探究加工工艺对紫薯汁品质的影响,以渝紫7号为原料,采用生浆、熟浆、蒸料3 种工艺将紫薯加工成 紫薯汁。比较分析3 种制汁工艺对紫薯汁糖类质量分数、花色苷含量、总酚质量浓度、褐变指数、抗氧化活性、色 泽等品质指标的影响,并进行感官评价和香气成分分析。结果表明:生浆汁对1,1-二苯基-2-三硝基苯肼自由基的清 除率(72.26%)和羟自由基清除率(81.27%)显著高于熟浆汁和蒸料汁(P<0.05),但褐变最严重,色泽及香气 不佳;蒸料汁花色苷含量(0.78 mg/100 g)显著高于熟浆汁和生浆汁(P<0.05),但色泽偏暗,感官评分及香气 不如熟浆汁;熟浆汁抗氧化活性居中,但褐变指数(0.63)显著低于蒸料汁和生浆汁(P<0.05),色泽较好,综 合感官评分最高,呈现透亮的深紫色,口感柔和,香气品质最佳。共鉴定出40 种香气成分,其中熟浆汁中鉴定出 21 种,占总峰面积的82.38%,主要香气成分为酯类(28.19%)和醇类(20.14%)。综合考虑,熟浆汁品质最佳。 相似文献