摘要
以红富士苹果为原料,通过3种不同工艺制作苹果汁并对其基本理化指标、抗氧化活性及香气特征进行分析,试验结果表明:与浓缩还原苹果浊汁相比,非浓缩还原(not from concentrate,NFC)苹果汁可以更好地保留苹果中的各种有效成分及香气特征,与传统工艺NFC苹果汁相比,低温低氧工艺NFC苹果汁由于在加工过程中加热程序少,工艺流程短,可以最大程度地保留苹果中的有效活性成分,总酚含量可达626.74 mg/L,显著高于传统工艺NFC(P<0.05),同时可以更好地保留新鲜苹果的香气特征,挥发性成分总含量为133.02 mg/L,产生的不良风味也相对较少。
Apple juice was prepared from Fuji apples using three different processes.The basic index,antioxidant activity,and aroma characteristics of the three juices were analyzed.Results revealed that the NFC juice contained more active ingredients and exhibited better aroma characteristics than the FC juice.Because of the requirement of low temperature and shorter processing time,the low-temperature-hypoxia NFC juice contained more active ingredients than the traditional NFC juice.The total phenol content of low-temperature-hypoxia NFC juice was 626.74 mg/L,which was significantly higher than that of the traditional NFC juice(P<0.05).The aroma of fresh apples was maintained by the low-temperature-hypoxia NFC juice(total content volatile component,133.02 mg/L).This juice also exhibited less bad flavor than juices prepared using the other two processes.
作者
路遥
张凯杰
李根
赵岩
丁辰
马寅斐
和法涛
朱风涛
初乐
LU Yao;ZHANG Kai-jie;LI Gen;ZHAO Yan;DING Chen;MA Yin-fei;HE Fa-tao;ZHU Feng-tao;CHU Le(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,Shandong,China;Jiangsu Kaiyi Intelligent Technology Co.,Ltd.,Wuxi 214000,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第12期183-188,共6页
Food Research and Development
基金
山东省重点研发计划(LJNY202001)。
关键词
苹果汁
非浓缩还原汁
浓缩还原汁
抗氧化性
香气特征
apple juice
not from concentrate
from concentrate
oxidation resistance
aroma characteristics
