本文選題：無籽刺梨 + 營養(yǎng)成分��； 參考：《西南大學(xué)》2017年碩士論文

【摘要】：無籽刺梨于1985年發(fā)現(xiàn),薔薇科薔薇屬植物,成熟的無籽刺梨果實富含維生素C(Vc)、黃酮、超氧化物歧化酶(SOD)等營養(yǎng)成分,具有抗氧化、防癌抗癌、健胃、增強免疫力、延緩衰老等功效,極具保健價值,有廣闊的開發(fā)前景。本文以無籽刺梨為原料,研究對比了貴州不同產(chǎn)地?zé)o籽刺梨的果實性狀、基本營養(yǎng)成分和香氣成分;優(yōu)化無籽刺梨酶法制汁工藝,并研究酶法制汁過程中各營養(yǎng)成分的變化情況;采用冷凍干燥法制備無籽刺梨果粉,并優(yōu)化配方工藝。主要結(jié)論如下:(1)貴州省不同地區(qū)無籽刺梨單果重和果徑有顯著差異(P0.05),興義和安順地區(qū)果實較大。果實色澤有顯著差異(P0.05),興義地區(qū)果實明度最大。四產(chǎn)地?zé)o籽刺梨總糖、總酚、SOD、水分含量有顯著差異(P0.05),貴陽地區(qū)果實含糖略低于其余三者,但酚類物質(zhì)含量最高,安順無籽刺梨SOD含量最高,施秉最低,安順、貴陽無籽刺梨含水率較高。可滴定酸、還原糖、總黃酮無差異。四產(chǎn)地?zé)o籽刺梨中檢測到6種常見有機酸,其中,檸檬酸含量最高,其次為抗壞血酸。四產(chǎn)地?zé)o籽刺梨果實的有機酸含量亦有顯著性差異。(2)四產(chǎn)地?zé)o籽刺梨果實中,共檢測到60種香氣物質(zhì),其中安順地區(qū)檢出41種,貴陽38種,施秉47種,興義38種,D-檸檬烯、愈創(chuàng)木烯、乙酸異戊酯、辛酸乙酯、己酸乙酯、乙酸葉醇酯、己酸、辛酸、苯甲醛、茶香螺烷等物質(zhì)為無籽刺梨果實主體香氣成分。(3)通過單因素試驗和正交試驗分別優(yōu)化Pectinex Yieldmash Extra(后文簡稱PYE)和Viscozyme L(后文簡稱VL)酶解無籽刺梨制汁工藝,響應(yīng)面試驗優(yōu)化復(fù)合酶酶解無籽刺梨制汁工藝,得到三種酶法制汁工藝的最優(yōu)條件。PYE最優(yōu)酶解工藝為酶添加量0.05%,酶解溫度35°C,酶解時間90 min,該條件下,出汁率71.30%,Vc含量549.24 mg/100g。VL最優(yōu)工藝為酶添加量0.07%,酶解溫度35°C,酶解時間110 min,該條件下,出汁率73.45%,Vc含量569.83 mg/100g。復(fù)合酶最優(yōu)工藝為PYE添加量0.04%,VL添加量0.06%,酶解溫度35°C,酶解時間90 min,該條件下,出汁率78.56%,Vc含量521.70 mg/100g。三種酶法制汁工藝中,復(fù)合酶酶解工藝出汁率最高,PYE和VL單一酶酶解工藝Vc含量較高。三種酶解方式最適溫度一致,均為35°C,VL酶解時間長于其余二者,復(fù)合酶總酶用量多于其余二者。(4)酶法制汁過程中,無籽刺梨鮮果經(jīng)過冷凍、打漿、酶解、滅酶、取汁等工序處理,在外界環(huán)境和內(nèi)部變化的影響下,無籽刺梨中基本營養(yǎng)成分發(fā)生著復(fù)雜的變化。還原糖含量在冷凍儲藏后升高,經(jīng)酶解后升高,滅酶后降低,過濾取汁后升高,最終PYE酶解果汁中,含量達5.01%,VL達5.12%,復(fù)合酶達5.03%�？偺呛吭诶鋬龊蠼档�,經(jīng)酶解后升高,PYE酶解果汁中總糖含量為6.67%,VL為6.63%,復(fù)合酶6.64%�？偹岷吭诶鋬鰞Σ睾笊�,經(jīng)酶解后升高,滅酶后下降,三種方式酶解后最終果汁總酸含量分別為1.18%、1.15%和1.16%。SOD在冷凍后變化不顯著,復(fù)合酶處理組在酶解后升高,取汁后下降,果汁中SOD含量分別為2091.29 U/g、1986.23 U/g、1805.25 U/g。Vc含量在冷凍后升高,酶解后升高,三種酶解方式取汁后分別為519.33 mg/100g、493.14 mg/100g、521.71 mg/100g。黃酮含量在冷凍后變化不顯著,經(jīng)酶解后顯著升高,滅酶后下降,經(jīng)PYE、VL及復(fù)合酶酶解后,果汁中黃酮含量分別為6.98 mg/g、7.53 mg/g、7.28 mg/g。(5)無籽刺梨果粉配方的最優(yōu)工藝為每份果粉含果汁可溶性固形物2.88 g,果葡糖漿1.2 g,添加蔗糖漿使總可溶性固形物為6 g,再添加2.4 g麥芽糊精溶解均勻,滅菌后預(yù)凍,經(jīng)冷凍干燥后添加0.2 g/kg二氧化硅打粉。經(jīng)沖調(diào)后,每份果汁飲料中含無籽刺梨原果汁(16°Bx)30%,果葡糖漿2%,蔗糖3.2%,共含可溶性固形物10%。此條件下,無籽刺梨果粉細膩均勻,色澤明亮,無結(jié)塊,速溶性好,沖溶后果汁具有無籽刺梨特有香氣,口感良好。
[Abstract]:Found in 1985, seedless Cili, Rosaceae, seedless Cili fruit is rich in vitamin C mature (Vc), flavonoids, superoxide dismutase (SOD) and other nutrients, has antioxidant, anti-cancer, stomach, enhance immunity, anti-aging, very health value, has a broad development in this paper, prospects. Seedless Cili as raw material, fruit traits were investigated and compared in different regions of Guizhou seedless Cili, basic nutritional components and aroma components; seed Cili enzymatic juice process without optimization, and to study the enzymatic process to develop camp juice changes points; was prepared by freeze-drying seedless Cili powder. And optimize the formulation. The main conclusions are as follows: (1) in different areas of Guizhou province seedless Cili fruit weight and fruit diameter were significantly different (P0.05), Xingyi and Anshun area. Large fruit fruit color had significant difference (P0.05), Xingyi Ming fruit Most. Four producing seedless Cili total sugar, total phenol, SOD, there is a significant difference in moisture content (P0.05) in Guiyang area, fruit sugar is slightly lower than the other three, but the highest phenol contents, Anshun seedless Cili SOD content is the highest, the lowest in Anshun, Guiyang Shibing, seedless Cili with higher rate of water. Titratable acid, reducing sugar, no difference in total flavonoids. There is no four to 6 kinds of common organic acids, detection of seed in Cili, citric acid was the highest, followed by ascorbic acid. The content of organic acid producing four seedless Cili fruit also had a significant difference. (2) the origin of four seedless Cili fruit and 60 kinds of aroma components were detected, among which the Anshun area were 41, 38 Guiyang, 47 Xingyi 38 Shibing, D-, limonene, guaiene, isoamyl acetate, ethyl octanoate, ethyl hexanoate, ethyl caproate, Ye Chunzhi, octanoic acid, benzaldehyde, tea and other substances for seedless conch alkyl Rosa roxburghii fruit the main aroma Gas composition. (3) Pectinex Yieldmash Extra were optimized by single factor test and orthogonal test (hereinafter referred to as the PYE) and Viscozyme L (hereinafter referred to as the VL) seedless Cili juice enzymolysis process, optimization solution of Seedless Cili juice preparation technology of compound enzyme response surface experiments, the optimal conditions of.PYE optimal enzyme three an enzymatic hydrolysis technique of juice added 0.05% enzyme, enzymatic hydrolysis temperature 35 C, enzymolysis time 90 min, under this condition, the juice yield is 71.30%, the content of Vc 549.24 mg/100g.VL for the optimum adding amount of enzyme 0.07%, hydrolysis temperature 35 C, enzymolysis time 110 min, under this condition 73.45%, the juice yield, the content of Vc 569.83 mg/100g. is the optimal technology of compound enzyme PYE dosage 0.04%, VL dosage 0.06%, hydrolysis temperature 35 C, enzymolysis time 90 min, under this condition, the juice yield is 78.56%, Vc content 521.70 mg/100g. three juice enzymatic process, enzymatic hydrolysis the juice was the highest, PYE and VL 鍗曚竴閰墮叾瑙ｅ伐鑹篤c鍚噺杈冮珮.涓夌閰惰В鏂瑰紡鏈，

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