摘要
目的 探究快熟黑梨加工的最佳工艺参数并对其化学成分进行分析。方法 以还原糖含量和感官评分为考察指标,在单因素的实验基础上通过正交实验优化黑梨加工条件,并对成品黑梨有机酸等化学成分进行检测。结果 各因素对黑梨的影响顺序为:湿度程序>温度程序>超声功率>超声温度,黑梨的最优加工条件为:超声清洗功率60 W,超声清洗温度50℃,加工温度程序为:第1~3 d:75℃,第4 d:45℃,第5~9 d:75℃,加工湿度程序为:第1~3 d:50%,第4 d:60%,第5~9 d:70%。研究表明,相较于酥梨鲜果,成品快熟黑梨风味物质的种类和含量显著提升,总含量提升了342.8%,种类提升了12种。并且酥梨在加工后,水分下降了10.12%,还原糖下降了0.34 g/100 g,5-羟甲基糠醛(5-hydroxymethylfurfural,HMF)有所提高。奎宁酸、草酸、苹果酸、乳酸分别提高了0.38、0.48、0.23、0.10 mg/g,抗氧化活性得到显著提升。结论 本研究结果 可为快熟黑梨的工业化生产提供参考,有效缓解鲜梨的保存和运输难题,对果蔬的精深加工及产业链拓宽具有重要的意义。
Objective To investigate the optimum process parameters for the processing of fast ripening black pears and to analyse their chemical composition.Methods The processing conditions of black pear were optimized by orthogonal test on the basis of single factor experiment with reducing sugar content and sensory score,and the organic acids and other chemical components of finished black pear were detected.Results The order of influence of each factor on black pear was humidity program>temperature program>ultrasonic power>ultrasonic temperature.The optimal processing conditions of black pear were as follows:Ultrasonic cleaning power 60 W,ultrasonic cleaning temperature 50℃,processing temperature program 1-3 d:75℃,4th d:45℃,5-9 d:75℃,processing humidity program 1-3 d:50%,4th d:60%,5-9 d:70%.The study showed that compared with fresh pear,the types and content of flavor substances in finished quick ripening black pear were significantly increased,the total content was increased by 342.8%,and the types were increased by 12.After processing,the water content of pear decreased by 10.12%,the reducing sugar decreased by 0.34 g/100 g,and 5-hydroxymethylfurfural(HMF)increased.Quinic acid,oxalic acid,malic acid and lactic acid were increased by 0.38,0.48,0.23 and 0.1 mg/g,respectively,and the antioxidant activity were significantly improved.Conclusion The results of this study can provide reference for the industrial production of fast-ripening black pears,effectively alleviate the preservation and transportation problems of fresh pears,and have important significance for the in-depth processing of fruits and vegetables and the expansion of the industrial chain.
作者
孙智伟
吴学凤
刘兰花
穆冬冬
袁新宇
李振宏
吴俊峰
李兴江
SUN Zhi-Wei;WU Xue-Feng;LIU Lan-Hua;MU Dong-Dong;YUAN Xin-Yu;LI Zhen-Hong;WU Jun-Feng;LI Xing-Jiang(Anhui Fermented Food Engineering Research Center,Anhui Province Key Laboratory of Agricultural Products Modern Processing,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China;Anhui Liduobao Biological Technology Co.,Ltd.,Suzhou 235300,China;Linquan County Hengda Food Co.,Ltd.,Fuyang 236400,China)
出处
《食品安全质量检测学报》
CAS
2024年第13期298-308,共11页
Journal of Food Safety and Quality
基金
安徽省重点研发计划项目(2023n06020049)
安徽省自然科学基金项目(S202302a04021451)。
关键词
黑梨
还原糖
有机酸
风味物质
black pear
reducing sugar
organic acid
flavor substance
