摘要
黑莓榨汁前采用蒸汽热烫处理,可以明显提高果汁中功能性成分———花色苷和总酚的含量,并且可以使导致果汁褐变和品质下降的主要内源酶多酚氧化酶失活,热烫3min,压榨得到果汁的花色苷和总酚含量达到最高值,当热烫时间2min,黑莓中的多酚氧化酶已完全失活。随着热烫时间延长,果汁出汁率有所下降。添加0.05%Vc进行护色处理,不能促进花色苷和总酚的溶出。黑莓榨汁前最佳的蒸汽热烫处理时间为3min。
When blackberry were processed into juice, steam blanching before pressing can increase the content of anthocyanins and total polyphenolics, and also can deactivate the native polyphenol oxidase of blackberry which can cause the fruit juice browning. When blackberry were blanched for 3 min, the anthocyanins and total polyphenolics content of blackberry juice were the highest. When blackberry were blanched for 2 min, the native polyphenol oxidase of blackberry was fully inactivated. With the blanching time extended, the juice yield decreased. Adding 0.05 % Vc to reduce the color loss of the juice can＇ t promote fruther dissolvent of anthocyanins and polyphenolics. And the optimal steam blanching time of thawed blackberry was 3 min.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第4期133-137,共5页
Food and Fermentation Industries
基金
江苏省科技攻关计划(农业)项目(BE2004345)资助
关键词
黑莓汁
热烫
花色苷
总酚
多酚氧化酶
blackberry, steam blanching, anthocyanins, total polyphenolics, polyphenol oxidase
