加工过程对NFC苹果浊汁营养品质的影响

NFC(非浓缩还原)果汁因其丰富的营养而受到普遍关注。以国光苹果为原料,经打浆、酶解、过滤和杀菌等工艺环节制备NFC苹果浊汁,探讨主要加工环节对苹果浊汁营养品质的影响。结果表明:加工过程中苹果浊汁可溶性糖和还原糖逐渐上升;可溶性蛋白以及果胶含量逐渐下降;可溶性固形物、多酚以及黄酮含量呈先升高后下降的趋势。苹果浊汁加工过程中,多项营养指标间的变化显著相关。酶解过程对可溶性蛋白和可溶性果胶影响较大;过滤过程对蛋白、果胶、黄酮等颗粒构成物的影响较大;杀菌过程使总酚、黄酮等生物活性物质明显减少。旨在为NFC苹果浊汁加工过程中营养素的保持提供理论借鉴,为国光苹果的加工技术应用奠定理论基础。

Effects of Production Process on the Nutritional Quality of NFC Cloudy Apple Juice

NFC(Not from concentration)juice is caught widely attention at present because of its rich nutrition.‘Ralls’apples were used as the raw materials to produce NFC cloudy apple juice in this study.The primary production process includes pulping,enzyme hydrolysis,filtration and sterilization,with the purpose of discussion the effects of process on fruit juice nutritional qualities.The research results showed that,the contents of soluble sugar and reducing sugar were increased as a whole.The contents of soluble protein,and pectin were decreased gradually during processing.The contents of soluble solids,polyphenols and flavonoids increased firstly,and then decreased.The changes of several nutritional indexes were significantly correlated during processing.Soluble protein and soluble pectin were significantly affected by the enzymatic hydrolysis process.Filtration had a greater impact on the contents of protein,pectin and flavonoids,which were the particle components in juice.Total phenols,flavonoids and other bioactive substances were significantly reduced after the sterilization process.This research could provide some theoretical reference on keeping nutrients of NFC cloudy apple juice during processing and lay a theoretical foundation for the application of processing technique on‘Ralls’apple.