【摘要】：本研究以蘋果和獼猴桃為研究對象,獼猴桃漿作為復配原料,結合超高壓技術及均質技術,研究加工前后及貯藏過程中蘋果-獼猴桃復配濁汁品質的變化,進而開發(fā)出可以控制果汁沉淀、褐變和香氣流失等品質劣變的新技術。具體內容包括三個部分:復配原料特性評價、超高壓技術對果汁品質影響研究、超高壓技術對蘋果-獼猴桃復合濁汁貯藏期穩(wěn)定性研究。主要結果與結論如下:(1)獼猴桃漿作為復合蘋果汁配料,其品質特性與成熟度和品種緊密相關。本節(jié)對不同成熟度的綠獼猴桃和金獼猴桃的品質特性進行對比研究。結果表明,在成熟過程中,兩種獼猴桃均出現果實軟化、可溶性固形物含量增加、果肉顏色變暗變黃、蔗糖轉化成果糖和葡萄糖、醛類物質含量減小和酯類物質含量增大等趨勢。在不同品種中,抗壞血酸含量變化趨勢不同,即隨著成熟度增大,綠獼猴桃中的抗壞血酸含量減小,而金獼猴桃中抗壞血酸含量增大。(2)與熱加工相比,超高壓處理能夠有效的保持蘋果汁和獼猴桃漿的原有色澤,減小對維生素C的破壞,避免不良氣味的產生。但超高壓處理不能完全鈍化果汁中的內源酶(如多酚氧化酶和過氧化物酶),甚至出現殘余酶活增大的現象。因此,需要通過其他輔助手段,改善超高壓果汁在貯藏過程中的可能出現的褐變、沉淀等品質問題。除此之外,通過對比不同品種的超高壓蘋果汁和獼猴桃漿,發(fā)現金獼猴桃漿的色澤、風味成分組成與喬納金蘋果汁最為相似,且維生素C含量較綠獼猴桃更高。在貯藏期實驗中,將選擇金獼猴桃漿作為復配果汁原料,而喬納金蘋果汁為研究對象。(3)首先,通過對果汁懸浮顆粒穩(wěn)定性、色澤和風味品質特性的對比分析,獲得最優(yōu)的獼猴桃漿添加量(25%)和均質條件(20 MPa)。在此優(yōu)化的前處理條件基礎上,結合超高壓技術(600 MPa,3 min,室溫)處理蘋果濁汁,對其進行4℃下42天的貯藏期品質穩(wěn)定性評價。實驗結果和感官評價均表明:獼猴桃漿抗壞血酸含量高且粘度大,含有豐富的果味關鍵性香氣成分(如丁酸乙酯),對抑制蘋果濁汁酶促褐變、多酚-蛋白質復合體形成、果肉顆粒沉淀以及風味物質保持都具有積極的影響作用�？傊�,基于清潔標簽理念的果蔬汁是未來果蔬加工產業(yè)發(fā)展的核心趨勢,最終將會實現最少配料添加、天然配料添加、最低加工強度、最簡加工流程的高品質、高營養(yǎng)、長貨架的新型果蔬汁制品,以滿足消費者對鮮榨果蔬汁"清潔至上"的購買需求。
[Abstract]:In this study, apple and kiwifruit were used as the object of study, kiwifruit pulp was used as compound material, combined with ultra-high pressure technology and homogenization technique, the quality changes of apple kiwifruit mixed turbid juice before and after processing and during storage were studied. Furthermore, a new technology can be developed to control the quality deterioration of fruit juice, such as precipitation, browning and aroma loss. The content includes three parts: the evaluation of compound raw material, the effect of ultra-high pressure technology on juice quality, and the study on the stability of apple kiwifruit compound turbid juice during storage period by ultra-high pressure technology. The main results and conclusions are as follows: (1) as a compound apple juice ingredient, the quality characteristics of kiwifruit pulp are closely related to maturity and variety. In this section, the quality characteristics of green kiwifruit and kiwifruit with different maturity were studied. The results showed that both kiwifruit softened, soluble solids increased, flesh color darkened and sucrose changed into fructose and glucose during ripening. The contents of aldehydes decreased and the contents of esters increased. The content of ascorbic acid in green kiwifruit decreased with the increase of maturity, while the content of ascorbic acid in kiwifruit increased. (2) compared with hot processing, the content of ascorbic acid in green kiwifruit decreased, and the content of ascorbic acid in green kiwifruit decreased. (2) compared with hot processing, the content of ascorbic acid in green kiwifruit decreased. Ultra-high pressure treatment can effectively maintain the original color of apple juice and kiwifruit pulp, reduce the damage to vitamin C, and avoid the generation of bad smell. However, the endogenous enzymes (such as polyphenol oxidase and peroxidase) in juice could not be completely passivated by ultra-high pressure treatment, and even the residual enzyme activity increased. Therefore, other auxiliary measures should be adopted to improve the quality problems such as browning and sedimentation of UHP juice during storage. In addition, by comparing different varieties of super high pressure apple juice and kiwifruit pulp, the color and flavor composition of cash kiwifruit juice were similar to those of Jonagin apple juice, and the content of vitamin C was higher than that of green kiwifruit juice. In the storage experiment, the kiwifruit pulp was selected as the compound fruit juice material, and the Jonajin apple juice was used as the research object. (3) first, the stability, color and flavor quality of the juice suspension particles were compared and analyzed. The optimal addition amount (25%) and homogenization condition (20 MPa).) of kiwifruit pulp were obtained. On the basis of the optimized pre-treatment conditions, the quality stability of apple juice was evaluated at 4 鈩，

本文編號：2166177