摘要
为了探讨刺梨果汁加工中的稳定性,本实验以刺梨果汁为研究对象,在62℃杀菌30 min、71℃杀菌10 min、71℃杀菌30 min、85℃杀菌10 min和95℃杀菌10 min的加热条件下,分析刺梨果汁风味物质及相关品质指标的变化。结果表明:刺梨汁中的挥发性风味物质含量较高的是壬醛、叶醇和油酸乙酯,热处理后醛类物质增加,醇类、酯类、烯类物质减少;采用Z-分综合评价法对不同热处理条件下刺梨果汁的菌落总数、维生素C(VC)、黄酮含量、超氧化物歧化酶(SOD)活性和褐变度的综合评分,得出71℃,10 min条件对刺梨果汁风味及品质变化影响较小。
The stabilization of Rosa roxburghfi Tratt juice in processing was explored in this experiment.The Rosa roxburghii Tratt juice was used as the research object,and the flavor compounds and quality changes of the Rosa roxburghiiTratt juice were analysed under different heating conditions,such as 62 ℃ in 30 min,71℃ in 10 min, 71 ℃ in 30 min,85 ℃ in 10 min and 95 ℃ in 10 min.The results showed that the content of nonanal,cis -3 -hexen- 1 -ol and ethyl oleatethe were higher than the other flavor compounds in Rosa roxburghii Tratt juice.After heating treatment, the Aldehydes were increased, the Alcohols, Esters and Alkene were reduced. The Z -score comprehensive evaluation was used as the method to analyse the total number of colonies, vitamin C （Vc）, flavonoids,superoxide dismutase（SOD） activity and browning degree of Rosa roxburghii Tratt juice in different heat treatment conditions.The conclusion showed that the 71°,10 min heating treatment had little effect on Rosa roxburghii Tratt juice flavor and quality changes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第15期107-111,共5页
Science and Technology of Food Industry
基金
贵州省教育厅自然科学研究项目(黔教合KY字[2015]366)
省科技重大专项(黔科合重大专项字[2013]6006)
关键词
刺梨果汁
热处理
风味物质
品质稳定性
Rosa roxburghii Tratt juice
heating treatment
flavor compounds
the quality of stability
