浑浊型光皮木瓜果汁的稳定性研究

浑浊型光皮木瓜果汁中由于不溶性固形物含量较高，对产品的稳定性提出了更高要求。以新鲜光皮木瓜为原料，研究了取汁方式、不同稳定剂和杀菌方式对果汁稳定性的影响。结果表明，打浆取汁的不溶性固形物含量为（36.56 ± 1.27）%，显著高于压榨法，更有利于产品香气、营养成分等的保留；黄原胶、瓜尔豆胶、结冷胶最适复配添加量分别为0.02%、0.02%、0.10%时，果汁的加权稳定性最高，其中黏度值为（23.55 ± 0.78）mPa·s，悬浮稳定性为（94.19 ± 0.91）%；果汁经高温短时杀菌（121 ℃/0.1 MPa/30 s），贮藏期40 d以内果汁菌落总数均低于限值（2 lg CFU/mL），悬浮稳定性保持至（65.17 ± 0.83）%，显著高于巴氏杀菌，感官品质处于较好的水平（感官评分>8）。该研究为提高果汁在加工与贮藏中的稳定性提供理论依据。

Research on the Stability of Chaenomeles sinensis(Thouin)Koehne Cloudy Iuice

The higher requirements were put forward for the stability of Chaenomeles sinensis(Thouin)Koehne cloudy juice,becausehighcontentof insoluble solids was easy to form precipitation during product storage.To improve the storage quality of product,the effects of juice extraction method,stabilizer selection and sterilization method on juice stability were studied with the fresh Chaenomeles sinensis(Thouin)Koehne as raw material.Results indicated that juice processed by beating had significantly increased insoluble solid contents(36.56±1.27)%than squeezing,which was more conducive to the improvement of aroma and nutrients.Selection and compounding of stabilizers experiments showed that viscosity and suspension stability were(23.55±0.78)mPa·s and(94.19±0.91)%,and the weighted stability was highest,when the optimal dosage of xanthan gum,guar gum,and gellan gum were 0.02%,0.02%and 0.10%respectively.The cloudy juice was sterilized by HTST(121℃/0.1 MPa/30 s),which could well keep the total plate count in juice below 2 lg CFU/mL during storage period(≤40 d).HTST juice maintained the better suspension stability(65.17±0.83)%than pasteurization juice(90℃/15 min),and its sensory qualities were well controlled during storage(sensory scores>8).This study provides a theoretical basis for improving the stability of juice in processing and storage.