摘要
为保证速冻桑椹解冻后的品质,新鲜桑椹速冻后再采用微波解冻、超声波解冻、水浴解冻及自然解冻等不同解冻方式解冻,比较分析不同方式解冻处理后的桑椹出汁率及桑椹汁的理化性质。结果表明,微波解冻时间最短,超声波解冻次之,但超声波解冻桑椹的出汁率高于微波解冻,桑椹汁pH、可滴定酸含量和可溶性固形物含量与新鲜桑椹汁差异最小,而且其粘度(0.11 mPa·s)以及水溶性果胶(5.91 mg/g)、总花色苷(2.60 mg/g)、矢车菊素3-O-葡糖苷(1.36 mg/g)、矢车菊素3-O-芸香糖苷(0.88 mg/g)、总酚(2.86 mg/g)等物质的含量和抗氧化能力(47.45μmol/g)等指标均显著优于其他解冻方式。综合考虑,超声波解冻优于其他解冻方式,具有推广使用的潜力。
In order to ensure the quality of fast frozen mulberry fruit after thawing,fresh mulberry fruit was frozen and then thawed with microwave,ultrasonic,water bath and natural method to compare the differences in juice yield among mulberry fruits thawed with different methods and physicochemical properties of mulberry juice. The results showed that the microwave took the shortest time for thawing and the ultrasonic was the second. However,mulberry fruit thawed with ultrasonic had more juice yield than that thawed with microwave,and the least difference in pH,contents of titratable acid and soluble solid from that of fresh mulberry juice. Besides,juice from mulberry fruit thawed ultrasonically had viscosity of 0 11 mPa·s,content of water soluble pectin 5 91 mg/g,content of total anthocyanin 2 60 mg/g,content of cyanidin 3-O-glucoside 1 36 mg/g,content of cyanidin 3-O-rutinoside 0 88 mg/g,content of total phenol 2 86 mg/g,and oxygen radical absorbance capacity of 47 45 μmol/g. All these indexes were significantly better than those of other treatments. In conclusion,ultrasonic thawing is superior to other methods and has the potential to be widely used in mulberry juice production.
作者
陈晓维
徐玉娟
余元善
吴继军
肖更生
邹波
Chen Xiaowei;Xu Yujuan;Yu Yuanshan;Wu Jijun;Xiao Gengsheng;Zou Bo(Guangdong Key Laboratory of Agricultural Products Processing,Key Laboratory of Functional Foods、Ministry of Agriculture and Rural Affairs,Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;Institute of Light Industry Food,Zhongkai University of Agriculture and Engineering,Gumngzhou 510631,China)
出处
《蚕业科学》
CAS
CSCD
北大核心
2019年第3期393-399,共7页
ACTA SERICOLOGICA SINICA
基金
广州市科技民生科技攻关项目(No.201803020007)
国家重点研发计划课题项目(No.2017YFD0400703)
关键词
桑椹
解冻
出汁率
理化性质
Mulberry fruit
Thawing
Juice yield
Physicochemical property
