本文關鍵詞：藍莓原汁加工關鍵技術研究及貨架期預測　出處：《安徽科技學院》2017年碩士論文　論文類型：學位論文

  更多相關文章： 藍莓原汁 加工技術 品質 貨架期 預測

【摘要】：藍莓果實含有豐富的營養(yǎng)元素及功效活性成分,具有極高的抗氧化性能和保健價值,傳統(tǒng)的藍莓飲品普遍藍莓原汁含量低,添加各種食品添加劑。本文致力于研究不含任何食品添加劑,更加突顯藍莓保健功能的原汁產品。重點研究了藍莓原汁加工過程中的熱燙、酶解、殺菌關鍵技術,并預測了藍莓原汁的貨架期。主要研究內容及結果如下:(1)熱燙條件對藍莓原汁品質的影響探討不同熱燙條件對藍莓原汁營養(yǎng)成分及抗氧化活性的影響,旨在尋求適宜的熱燙溫度和時間。研究表明:熱燙可以明顯降低藍莓中的POD活性,80℃熱燙6～15s、85℃熱燙3～15s、90℃熱燙3～15s POD均能完全失活。適度的熱燙可以改善藍莓原汁的色澤,有利于榨汁過程中可溶性固形物的溶出,增加可溶性固形物和總糖含量,提高藍莓的出汁率。但熱燙降低了藍莓原汁的總酸度、維生素C含量、花青素含量、總酚含量、總黃酮含量、SOD活力和抗氧化活性。綜合考慮熱燙對藍莓原汁營養(yǎng)成分和抗氧化性能的影響,在保證酶失活的前提下,應盡可能選擇較低的熱燙溫度和較短的熱燙時間,最終選擇的熱燙條件為80℃熱燙6s。(2)藍莓酶法取汁工藝條件優(yōu)化為探討復合酶對藍莓酶解取汁的效果,在單因素試驗的基礎上,利用響應面法優(yōu)化了藍莓酶法取汁工藝。結果表明:建立的花青素含量和出汁率對酶處理條件的二次多項回歸方程模型極顯著,回歸模型擬合度良好,能有效對藍莓原汁的花青素含量和出汁率進行分析和預測。通過響應面分析,最佳的酶解工藝條件為:酶添加量0.0084%、酶解溫度45.40℃、酶解時間2.26 h,此時藍莓原汁的花青素含量38.4877 mg/100mL,出汁率為79.8344%。與對照組相比,最優(yōu)條件下制備的藍莓原汁的出汁率、總酸度、花青素、可溶性固形物、總酚、總黃酮含量顯著增加,色差、總糖含量、SOD活力差異不顯著,維生素℃含量顯著下降,DPPH自由基清除能力提高了 8.84%,·OH自由基清除能力提高了 4.3%。(3)殺菌條件對藍莓原汁品質的影響探討了不同巴氏殺菌和高壓蒸汽殺菌條件對藍莓原汁微生物指標、營養(yǎng)成分及抗氧化性能的影響。結果表明:80℃殺菌4～16 min、105℃殺菌30～120s,可有效殺滅微生物。殺菌不利于藍莓原汁色澤的保持;殺菌后總酸度變化不顯著;殺菌后可溶性固形物、總糖、維生素℃、花青素、總酚、總黃酮含量和SOD活力顯著下降,DPPH自由基和·OH自由基清除能力顯著下降。但總體上可溶性固形物、總糖、花青素、總酚、總黃酮保存率仍保持在85%以上。綜合考慮殺菌條件對營養(yǎng)成分及抗氧化活性的影響,在保證殺菌充分的情況下,選擇80℃殺菌8 min、105℃殺菌60s兩種殺菌條件。(4)藍莓原汁貯藏品質的變化及其貨架期預測探討了80℃殺菌8min、105℃殺菌60s兩種產品的貯藏品質變化,采用ALST法中的Q_(10)模型對產品的貨架期進行了預測。結果表明:截至藍莓原汁貨架期測試終點時,兩種殺菌條件的藍莓原汁,在4、27、37℃三個貯藏溫度下菌落總數(shù)和大腸菌群均未檢出。藍莓原汁的可溶性固形物含量和總酸度在貯藏過程中相對比較穩(wěn)定,花青素含量下降速度較快,4℃有利于產品品質的保持。8℃殺菌8 min的樣品在20℃條件下的貨架期為91d,4℃條件下的貨架期為165d。105℃殺菌60s的樣品在20℃條件下的貨架期為102d,4℃條件下的貨架期為194d。
[Abstract]:Rich in nutrients and the effect of active ingredients of blueberry fruit containing high antioxidant properties and health value, traditional blueberry drinks generally blueberry juice content is low, add a variety of food additives. This paper is devoted to the study of food does not contain any additives, highlight the function of health care products. The blueberry juice studied blanching, blueberry juice in the process of enzymatic hydrolysis, the key technology of sterilization, and to predict the shelf life of blueberry juice. The main research contents and results are as follows: (1) effects of blanching conditions on the quality of blueberry juice to explore the effect of different blanching conditions on nutrition and antioxidant activity of blueberry juice, to seek suitable Blanching Temperature and time. The research showed that blanching in blueberries can significantly reduce the activity of POD, 80 DEG C hot 6 ~ 15s, 85 DEG C hot 3 ~ 15s, 90 DEG C hot 3 ~ 15s POD were completely inactivated. Hot moderate Blueberry juice can improve the color, is conducive to the juicing process of soluble solids dissolution, increase the soluble solids and total sugar content, improve blueberry juice yield. But blanching reduces the total acidity of blueberry juice, vitamin C content, anthocyanin content, total phenolic content, total flavonoid content, SOD activity and antioxidant activity. Considering the effect of blanching on blueberry juice nutrition and antioxidant properties, on the premise of enzyme inactivation, as far as possible to choose low Blanching Temperature and shorter blanching time, the final selection of the blanching conditions of 80 DEG C hot 6s. (2) blueberry enzyme method to optimize the process conditions of juice compound enzymolysis effect on Blueberry juice enzyme, on the basis of single factor test, surface method to optimize the enzymatic extraction process of blueberry juice using response. The results showed that the anthocyanin content is established and the juice rate of enzyme treatment on a number of two The regression equation model was significant, the regression model fit well, can be effective to the blueberry anthocyanins content and the juice rate analysis and forecast. Through response surface analysis, the best hydrolysis conditions were: enzyme dosage 0.0084%, hydrolysis temperature 45.40, hydrolysis time of 2.26 h, the anthocyanin content of blueberry juice the 38.4877 mg/100mL, the juice rate of 79.8344%. compared with the control group, the optimal conditions for the preparation of blueberry juice yield, total acidity, anthocyanins, soluble solids, total phenol, total flavonoids content increased significantly, color, total sugar content, SOD activity had no significant difference, vitamin C content decreased significantly DPPH, free radical scavenging capacity increased by 8.84%, OH free radical scavenging capacity was increased by 4.3%. (3) effects of sterilization conditions on the quality of blueberry juice of different pasteurization and sterilization conditions of blueberry microbial indicators of high pressure steam, Effect of composition and antioxidant properties of nutrients. The results showed that: 80 C sterilization in 4 ~ 16 min, 105 C sterilization of 30 ~ 120s, can effectively kill the microorganisms. The sterilization is not conducive to maintaining the color of blueberry juice; after sterilization of total acidity did not change significantly after sterilization; soluble solids, total sugar, vitamin C, anthocyanins. Total phenolics, flavonoids content and SOD activity decreased significantly, DPPH free radical and OH free radical scavenging capacity decreased significantly. But on the whole, soluble solids, total sugar, anthocyanins, total phenolics, flavonoids preservation rate remained above 85%. Considering the impact of sterilization conditions on nutritional components and antioxidant activity. In the case of fully ensure the sterilization, sterilization 80 C 105 C 8 min, 60s two kinds of sterilization sterilization conditions. (4) changes and prediction of shelf life storage quality of blueberry juice to 80 DEG C sterilization 8min, storage quality changes of 105 C sterilization 60s two products, using A LST method in Q_ (10) model to predict the shelf life of products. The results show that the as blueberry juice shelf life test end point, two kinds of sterilization conditions of blueberry juice in 4,27,37 C three storage temperature of total bacterial count and coliform bacteria were not detected. Blueberry juice soluble solids the content and total acidity in the process of storage is relatively stable, anthocyanin content decreased faster, there are 4 DEG.8 DEG C to maintain the shelf life of sterilization of the 8 min samples under the condition of 20 DEG C to the quality of products is 91d, the temperature of 4 DEG C for the shelf life of the shelf life of 165d.105 C 60s samples at 20 DEG C for sterilization under the condition of 102d, the temperature of 4 DEG C for the shelf life of 194d.

【學位授予單位】：安徽科技學院
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS255.44

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