西番莲糖浆果汁加工技术

<正> 西番莲(Passif10ra—flower)属于西番莲属植物。西番莲果实分为黄果及紫果两种,果实椭圆形或圆形。紫果具有暗紫色坚韧的表皮,黄果具有亮黄色蜡质的表皮,果实中间有许多胚囊,围绕着桔黄色的胶状果浆含有黑色的种子。由果浆榨出的汁具有浓烈的独特香味和高酸度,营养丰富,含有多种维生素,20多种氨基酸,73种挥发性酯类等。      

西番莲果汁、果皮、籽实,种子油的营养成分及其综合利用

西番莲又名鸡蛋果,它是一种名贵的热带和亚热带水果,西番莲果汁以其浓烈的芳香、独特的风味和丰富的营养而独树一帜。西番莲果汁加工过程的副产物果皮、种子都含有丰富的营养成分。为了综合利用西番莲果,我们对西番莲果汁、果皮、籽实、种子油的营养成分进行分析和研究如下:     

西番莲糖浆果汁加工技术

西番莲(Passif10ra—flower)属于西番莲属植物。西番莲果实分为黄果及紫果两种,果实椭圆形或圆形。紫果具有暗紫色坚韧的表皮,黄果具有亮黄色蜡质的表皮,果实中间有许多胚囊,围绕着桔黄色的胶状果浆含有黑色的种子。由果浆榨出的汁具有浓烈的独特香味和高酸度,营养丰富,含有多种维生素,20多种氨基酸,73种挥发性酯类等。     

酸巴梨营养成分分析

对酸巴梨的基本营养成分、矿质元素、氨基酸及挥发性物质进行了分析测定。结果表明,酸巴梨中水分、灰分、总酸、总糖、粗纤维、蛋白质、粗脂肪和可溶性固形物含量分别为88.8%,0.41%,0.21%,6.51%,3.5%,0.39%,1.96%和12.4%;每百克样品中维生素C、维生素B_1、B_2、B_6及β-胡萝卜素的含量分别为2.1,0.01,0.09,0.03和0.02 mg;矿质元素K,Ca,P,Fe,Na,Zn和Mg的含量分别为1 690,74.6,162,3.3,5.9,1.5和96.7 mg/kg;含有18种氨基酸,总量为3 323 mg/kg,而且必需氨基酸种类齐全;挥发性成分共分离出38种物质,其中主要成分为乙酸己酯、醋酸丁酯、乙酸乙酯、己酸乙酯和丁酸乙酯,其相对含量分别为30.34%,16.67%,14%,13.3%和7.35%。     

枸杞银耳汁饮料的研制

<正> 一、开发枸杞银耳汁饮料的重要意义 枸杞为传统的滋养强壮药物,据化验查明,枸杞中含糖类22％,蛋白质13—21％,粗脂肪8—14％。还含有丰富的维生素A、B_1、B_2、C、E和钙、磷、铁等成份。现代药理研究表明,枸杞能     

市场动态

<正> 四川省兴达果品公司采用中国农业科学院柑桔研究所的先进技术,在达川市推出天然柚香精油和绥亚粒粒柚汁,其产品现已上市。 柚子果实丰厚,芳香味美,为柑桔类水果中的“巨人”,历来深受国内外人们的珍爱。达川市所产凤凰柚被评为四川省优质水果。它营养丰富,含有维生素A、B、B_2、B_6和维生素C,以及钙、铁、钾等各种人     

维生素A花生乳营养成分研究

本文对维生素A花生乳的营养成份的分析结果表明,维生素A花生乳不但含有丰富的矿质元素,脂肪、蛋白质、氨基酸、维生素B_1、B_2人和维生素E外,还含有160IU/100g的维生素A,是一种营养全面平衡的新型饮料。     

西番莲果汁加工工艺探讨

西番莲(passiflora caerulea)是西番莲科,蔓生植物,果实肉质椭圆形,黄色,原产巴西,另种鸡蛋果(P.edulis),果实卵形,长5—7cm,熟时深紫色,是一种适宜制汁的热带水果,由于西番莲其营养丰富,气味芳香浓郁,具有多种水果的芳香气味,故又名百香果。西番莲果汁因具有浓烈的独特香味和高酸度,被誉为“天然浓缩果汁”,当加糖和稀释     

西番莲果汁加工工艺探讨

<正> 西番莲(Passifloca Caeculea)西番莲科,蔓生植物,果实肉质椭圆形、黄色。原产巴西,另种鸡蛋果(Pedulis),果实卵形,长5—7.5cm,熟时深紫色,是一种适宜制汁的热带水果,由于西番莲具营养丰富,气味芳香浓郁,具有多种水果的芳香气味,故又名百香果。      

西番莲果汁褐变抑制剂的选取及优化

西番莲学名Passiflora edulia Sims,又称百香果,西番莲属藤本植物,是一种分布于亚热带和热带的水果作物,常见于我国福建、广东、海南、广西等地。西番莲果汁具有独特芳香味道,常被广泛运用于饮料的制作,但其易于褐变的特性是影响其商品性状的重要因素。本实验选用维生素C、D-异抗坏血酸和亚硫酸钠作为褐变抑制剂,进行单因素护色实验,护色实验表明,上述3种试剂护色效果中,0.03%亚硫酸钠最为明显,效果降序排列为亚硫酸钠维生素CD-异抗坏血酸。     

Preconcentration of Apple Juice by Reverse Osmosis

Single strength apple juices (10° Brix) were processed by reverse osmosis to 20-25°Brix, primarily at 20°C. A pilot scale plate and frame UF-RO system equipped with cellulose acetate (CA) membranes, CA-865 and/or CA-990, or high resistance (HR) membranes, HR-95 and/or HR-98, was operated at pressures of 35-45 bar. At 45 bar, the larger pore-sized CA-865 possessed the highest processing capacity of 26.9 L/m²/hr (from 10°Brix to 20°Brix) and concentration limits of 35° Brix, but had low recovery of solutes and flavor volatiles. The HR-95 and HR-98 had similar processing capacities of 15-16 L/m²/hr and concentration limits of 20-25° Brix at 45 bar. The recoveries of 97% solutes and 87% apple flavor volatiles were obtained using either the HR-95 or the HR-98.     

Influence of Reverse Osmosis on Sugar Retention in Apple Juice Concentration

Reverse osmosis (RO) concentration of apple juices from 10-20 Brix using a commercial plate and frame RO system at various temperatures and pressures demonstrated that high resistance (HR) membranes are more efficient in sugar retention than cellulose acetate (CA) membranes. Both temperature and pressure had a significant effect on solute recovery. Optimum processing conditions for HR membranes were 40°C at 40 bar, 98% sugar recovery and 16.7L/m²/hr average processing capacity (flux). An increase of 3-4% average processing capacity per 1°C increase in temperature was observed. Operating conditions and membranes did not modify fructose content or glucose/fructose ratio of the RO concentrated juices.     

Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)

Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8–49.4 °Brix and at temperature from 0.4 to 77.1 °C. Apparent viscosity was also measured between 7.8 and 30 °Brix and at temperature from 0 to 60 °C. Yellow mombin juice was produced from fruits of two different batches and the concentration process was performed using a roto evaporator or a rising film evaporator, single effect, with recirculation, under vacuum, to obtain concentrated juice. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Multiple regression analysis was performed to fit thermal conductivity, thermal diffusivity and density experimental data obtaining a good fit. Arrhenius and power law relationships were proposed to fit apparent viscosity as a function of temperature and juice concentration at typical shear rates found during processing. The rheological parameters together with experimental values of pressure loss in tube flow were used to calculate friction factors, which were compared to those resulting from theoretical equation.     

Rheological behaviour of apple juice and pear juice and their concentrates

This paper reports the rheological behaviour of apple juice and pear juice. The effect of temperature on this behaviour for concentrated apple juice and pear juice of 71°Brix and 70°Brix, respectively, is examined and equations are given to describe the change in viscosity with temperature within the temperature range 5–60°C. The rheology of apple juice and pear juice of different soluble solids concentrations at 25°C is likewise reported with equations to relate the change in viscosity with concentration within the concentration range studied. In all these cases these juices are Newtonian in behaviour.     

温度和糖度对金丝小枣浓缩汁贮藏稳定性的影响

以产于山东省乐陵市金丝小枣的浓缩汁为试材,研究了不同糖度浓缩枣汁在不同条件贮藏过程中的浊度、活性蛋白(HAP)、Vc、Chroma值和L*值的变化,探讨了温度和糖度与浓缩枣汁贮藏稳定性的关系。结果表明:4℃是保持金丝小枣浓缩汁贮藏稳定性、色泽和营养成分等贮藏品质及浑浊和沉淀出现时间的理想温度;70°Brix金丝小枣浓缩汁在不同温度下贮藏的效果均优于50°Brix和60°Brix枣汁,色泽变化相对较小,出现浑浊和沉淀的时间较晚。     

Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate

Black mulberry juice was concentrated by different heating methods including conventional heating and microwave heating at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method of heating on the quality attributes of the concentrated juice were investigated. The final juice concentration of 42°Brix was achieved in 140, 120 and 95 min at 100, 38.5, and 7.3 kPa, respectively, by using a rotary evaporator. Applying microwave energy decreased the required times to 115, 95, and 60 min. The changes in anthocyanin, antioxidant, phenolic content, turbidity, pH value, and acidity during concentration were investigated. Results showed that the degradation of anthocyanins was more pronounced in rotary evaporation comparing to microwave heating method. The higher phenolic concentrations resulted in a smaller EC₅₀ value, which corresponds to a higher antioxidant activity of the mulberry extract.     

On the Interpretation of °Brix Value for the Juice of Acid Citrus

°Brix, which has been commonly used for expressing the juice quality of the so-called table citrus, has been frequently used also for expressing the juice quality of acid citrus despite no definitive information being available on how good °Brix is for this purpose. Therefore a study to elucidate correlations between °Brix with acid and sugar contents in the juice of acid citrus was carried out. The results showed no correlation at all between °Brix and acid content or sugar-to-acid ratios and low, though significant, correlations between °Brix and sugar contents. °Brix or total soluble solid content seemed to be less informative for expressing the juice quality of acid citrus fruits than for measuring acid and sugar contents individually.     

Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (<Emphasis Type="Italic">Punica granatum</Emphasis> L.) Juice Concentrate

Pomegranate juice was concentrated by conventional heating and microwave heating at different operational pressures (12, 38.5, and 100 kPa), and their effects on evaporation rate and quality attributes of concentrated juice were investigated. The final juice concentration of 40° Brix was achieved in 140, 127, and 109 min at 100, 38.5, and 12 kPa, respectively, by using conventional heating. Applying microwave energy decreased required times to 118, 95, and 75 min. The changes in color, anthocyanin content, and antioxidant capacity during concentration processes were investigated. L*, a*, and b* parameters were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color, anthocyanins, and antioxidant activity were more important in conventional heating compared to microwave heating method. Degradation rates increases by increasing process pressure. A first-order kinetics model was applied to modeling changes in total solid content, anthocyanin content, and antioxidant capacity.     

Passion Fruit Juice Concentration by Ultrafiltration and Evaporation

Passion fruit juice was pretreated with pectinase, centrifugation, and pasteurization. The resulting juice was processed by Ultrafiltration (UF) to 20°Brix. The UF permeate was concentrated by evaporation to 70°Brix and combined with the UF retentate to form the final concentrated product at 40°Brix. The pretreatments caused approximately 20% flavor losses, but accomplished more than 50% flux increases. The UF recovered many important flavor constituents, and improved the rate of evaporation. The final concentrated product contained more than 30% of juice flavor. Results of sensory evaluation indicated that flavor of the reconstituted juice was inferior to fresh juice, but the two juices were not significantly different in overall acceptance.     

Quality of Freeze Concentrated Orange Juice

Pasteurized Valencia and Temple orange juices concentrated to 45°Brix by freeze concentration retained their fresh juice flavor. Direct steam infusion heating to inactivate enzymes allowed more rapid heating than indirect heating and successfully lowered juice peel oil during vacuum cooling. Except for considerable pulp reduction of feedstream juices, there were few differences from normal citrus juice recovery procedures for freeze concentration. Since the product retained most of the aroma constituents of fresh juice, careful handling and high quality feed juice prior to freeze concentration was much more important than for evaporation. Fresh juice freeze concentrated to 45°B, then pasteurized at temperatures of 80°, 97° and 111°C had reduced sucrose (up to 25%) as the temperature increased to 111°C.