干装苹果罐头减压预抽辅助碱性钙处理工艺优化

为控制干装苹果罐头果肉组织软化，以秦冠苹果为原料，通过单因素试验考察Ca2＋质量浓度、预抽真空度和预抽液pH值对不同钙形态（水溶性钙、氯化钠溶性钙、醋酸溶性钙、盐酸溶性钙）含量、细胞壁组分（水溶性果胶、螯合剂溶性果胶、碳酸钠溶性果胶、半纤维素）含量的影响。在此基础上，采用Box-Behnken试验设计方法和Design-Expert 8.0数据分析软件，以氯化钠溶性钙含量和螯合剂溶性果胶含量为响应值优化干装苹果罐头减压预抽辅助碱性钙处理工艺。结果表明，氯化钠溶性钙含量和螯合剂溶性果胶含量在干装苹果罐头果肉组织中的含量最高，且各因素对二者的影响显著；当Ca2＋质量浓度2.0 g/L、预抽真空度0.08 MPa、预抽液pH 2.8时，干装苹果罐头氯化钠溶性钙含量为55.26 mg/kg，螯合剂溶性果胶含量为17.45 mg/g，与预测值的相对误差较小。该研究为调控干装苹果罐头果肉组织软化和指导生产实践提供部分理论依据。

Process Optimization of Decompression Pre-pumping-Assisted Alkaline Calcium Treatment for the Manufacture of Canned Solid Pack Apples

In order to control the softening of canned solid pack apples, the decompression pre-pumping-assisted alkaline calcium treatment process was optimized. The one-factor-at-a-time method was used to investigate the effects of Ca2+ concentration, vacuum degree and pre-pumping pH on the contents of different calcium forms (water-soluble Ca, sodium chloride-soluble Ca, hydrochloric acid-soluble Ca, and acetic acid-soluble Ca) and the contents of cell wall components (water-soluble pectin (WSP), chelator-soluble pectin (CSP), sodium carbonate-soluble pectin (NSP), and hemicellulose fraction (HF)) in Qinguan apples. Subsequently, the optimization with the contents of sodium chloride-soluble Ca and CSP as the response variables was carried out using a Box-Behnken design and Design-Expert 8.0 software. The results indicated that sodium chloride-soluble Ca and CSF were the most abundant of their respective kinds and were significantly affected by all the factors tested. Under optimized conditions as follows: Ca2+ concentration 2.0 g/L, vacuum degree 0.08 MPa and pre-pumping pH 2.8, the experimental contents of sodium chloride-soluble Ca and CSP were 55.26 and 17.45 mg/kg, respectively, in good agreement with the predicted values. This study can provide some theoretical information for regulating the softening of canned solid pack apples.