非浓缩还原苹果汁加工过程中物料感官品质的变化

doi:10.6048/j.issn.1001-4330.2022.03.014

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (3): 645-656.DOI: 10.6048/j.issn.1001-4330.2022.03.014

• 园艺特产·农产品加工 • 上一篇下一篇

非浓缩还原苹果汁加工过程中物料感官品质的变化

李晓磊¹^,²(), 王克众³, 潘俨¹, 马燕¹, 徐斌¹, 张平¹, 孟新涛¹()

1.新疆农科院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐 830091
2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052
3.新疆点点星光检测技术有限公司,乌鲁木齐 830054

收稿日期:2021-05-20 出版日期:2022-03-20 发布日期:2022-03-28
通信作者: 孟新涛
作者简介:李晓磊(1994-),女,山东人,硕士,研究方向为果蔬贮藏与加工,(E-mail) 2016178996@qq.com
基金资助:
“十三五”国家重点研发计划(2017YFD0400700);“十三五”国家重点研发计划(2017YFD040070002);“十三五”国家重点研发计划(2017YFD040070002-04);新疆农业科学院青年基金项目(xjnkq-2018011)

Effects of Processing Technology on the Quality of Not-From-Concentrate Apple Juice

LI Xiaolei¹^,²(), Wang Kezhong³, PAN Yan¹, MA Yan¹, XU Bing¹, ZHANG Ping¹, MENG Xintao¹()

1. Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences/Research center of main agricultural products processing engineering in Xinjiang, Urumqi, 830091, China
2. College of Pharmacy and Food Science, Xinjiang Agricultural University, Urumqi 830052, China
3. The Test Center of Xinjiang Provincial Bureau, Urumqi 830026

Received:2021-05-20 Online:2022-03-20 Published:2022-03-28
Correspondence author: MENG Xintao
Supported by:
National Key R & D Program Project(2017YFD0400700);National Key R & D Program Project(2017YFD040070002);National Key R & D Program Project(2017YFD040070002-04);The Youth Fund Project of Xinjiang Academy of Xinjiang Agricultural Sciences(xjnkq-2018011)

摘要/Abstract

摘要：

【目的】研究非浓缩还原(NFC)苹果汁加工过程中引起物料感官品质变化的关键环节,为调控果汁内在品质和延长果汁货架期提供理论依据。【方法】测定NFC苹果汁的加工各加工环节中果汁样品中颜色、浊度、可溶性固形物和可滴定酸的含量以及风味的变化。【结果】榨汁后NFC苹果汁亮度值L和色泽h下降了30.99%(P<0.01)和13.45%(P<0.01),但色度C升高了27.62%(P<0.01);护色使得亮度值L和色泽h升高了6.75%(P<0.01)和10.79%(P<0.01),色泽C降低了18.26%(P<0.01);均质环节使得果汁物料的亮度值L降低了6.76%(P<0.01),色度C升高了14.33%(P<0.01);灭酶、杀菌、超声和均质均使果汁的浊度显著升高8.20%(P<0.01)、4.62%(P<0.01)、3.80%(P<0.05);均质和杀菌环节使得可溶性固形物含量降低1.54%(P<0.05)和2.04%(P<0.01),且整个加工过程中,可滴定酸的含量没有显著变化。护色使果汁物料的NEBI值降低46.73%(P<0.01),灭酶使得NEBI值升高15.5%(P<0.05),均质也因为部分氧气再次混入果汁使NEBI增加。护色、杀菌和灌装使得果汁物料溶氧量显著降低。灭酶和灭菌环节对果汁风味损失较大。【结论】NFC苹果汁加工过程中的各加工环节对果汁理化特性均有影响。

关键词: 非浓缩还原(NFC)苹果汁; 加工; 感官品质

Abstract:

【Objective】 To clarify the key links of sensory quality change of non-concentrated reduction (NFC) apple juice during processing, It provides theoretical basis for regulating the internal quality of fruit juice and extending the shelf life of fruit juice. 【Methods】 Identify the key link that causes the change of material sensory quality, the color, turbidity, soluble solids, titratable acids and flavor changes of juice samples in each processing link of not-from-concentrate apple juice were determined.【Results】 The results showed that the luminance L and color h significantly decreased by 30.99% (P< 0.01) and 13.45% (P< 0.01), but the chroma C was significantly increased by 27.62% (P< 0.01). The brightness value L and color h increased by 6.75% (P< 0.01) and 10.79% (P< 0.01), while the color C decreased by 18.26% (P< 0.01). Homogenization reduced the brightness value L of juice material by 6.76% (P< 0.01) and the chroma C by 14.33% (P< 0.01). The turbidity of fruit juice was significantly increased by 8.20% (P< 0.01), 4.62% (P< 0.01) and 3.80% (P< 0.05) by enzyme inactivating, sterilization, ultrasound and homogenization. Homogenization and bactericidal processes reduced the soluble solids content by 1.54% (P< 0.05) and 2.04% (P< 0.01), and there was no significant change in the content of titratable acids during the whole process. Color protection reduced the NEBI value of juice materials by 46.73% (P< 0.01), inactivating enzyme increased the NEBI value by 15.5% (P< 0.05), and homogenization increased the NEBI value because part of oxygen was mixed into juice again. Color protection, sterilization and filling make the dissolved oxygen of juice material decrease significantly. The GC-IMS results showed that the enzyme deactivating and sterilization process had a great loss of juice flavor.【Conclusion】 Therefore, each processing link in NFC apple juice processing has an effect on the physicochemical properties of juice.

Key words: NFC apple juice; process; quality

中图分类号:

S39
S661.1

李晓磊, 王克众, 潘俨, 马燕, 徐斌, 张平, 孟新涛. 非浓缩还原苹果汁加工过程中物料感官品质的变化[J]. 新疆农业科学, 2022, 59(3): 645-656.

LI Xiaolei, Wang Kezhong, PAN Yan, MA Yan, XU Bing, ZHANG Ping, MENG Xintao. Effects of Processing Technology on the Quality of Not-From-Concentrate Apple Juice[J]. Xinjiang Agricultural Sciences, 2022, 59(3): 645-656.

图/表 11

图1 NFC苹果汁制备流程

Fig.1 Flow diagram of NFC apple juice production

图2 色度角h颜色图谱

Fig.2 Color Atlas of color h

图3 NFC苹果汁过程中果汁物料颜色和浊度的变化注:图中不同的小写字母表示不同加工环节苹果汁的颜色和浊度的变化在α=0.05水平上具有显著性

Fig.3 Changes of peel color and pulp firmness throughout fruit development of Korla fragrant pear Note: Different lowercase letters indicate significant difference among cultivars at alpha =0.05 level

图4 NFC苹果汁过程中果汁物料可溶性固形物和可滴定酸含量的变化注:图中不同的小写字母表示不同加工环节苹果汁的可溶性固形物和可滴定酸的变化在α=0.05水平上具有显著性

Fig.4 Changes of content of total soluble solid and titratable acid during NFC apple juice processing Note: Different lowercase letters indicate significant difference among cultivars at alpha =0.05 level

图5 NFC苹果汁加工过程样品中固酸比的变化注:图中不同的小写字母表示不同加工环节苹果汁的固酸比的变化在α=0.05水平上具有显著性

Fig.5 Changes in total soluble solid/titratable acidity during NFC apple juice processing Note: Different lowercase letters indicate significant difference among cultivars at alpha =0.05 level

图6 NFC苹果汁过程中果汁物料溶氧量和非酶褐变指数的变化注:图中不同的小写字母表示不同加工环节苹果汁的非酶褐变指数和溶氧量的变化在α=0.05水平上具有显著性

Fig.6 Changes of Oxygen content and Non-enzymatic browing index during NFC apple juice processing Note: Different lowercase letters indicate significant difference among cultivars at alpha =0.05 level

图7 不同加工环节果汁的气相离子迁移谱

Fig.7 GC-IMS topographic plots of juices in different processing stages

表1 样品挥发性组分的定性

Table 1 The sample Volatiles identified by GC-IMS

	化合物名称 Compound name	CAS#	分子式 Molecular formula	保留指数 Retention index	保留时间 keep time (s)	漂移时间 Drift time (ms)
	酮类
1	2-丙酮	C67630	C₃H₈O	494.9	110.317	1.167
2	2-庚酮	C110430	C₇H₁₄O	883.1	405.02	1.637
	醇类
3	丙醇	C71238	C₃H₈O	550	129.407	1.25
4	2-甲基丙醇	C78831	C₄H₁₀O	614.8	158.173	1.366 4
5	5-甲基-2-呋喃甲醇	C3857258	C₆H₈O₂	959.5	541.047	1.262 1
6	正丁醇	C71363	C₄H₁₀O	660.3	183.397	1.180 7
7	异戊醇	C137326	C₅H₁₂O	735.2	236.798	1.234
8	2-庚醇	C543497	C₇H₁₆O	908.4	445.447	1.723 4
9	正己醇	C111273	C₆H₁₄O	866.1	380.117	1.640 1
	醛类
10	丙醛	C123386	C₃H₆O	496.6	110.858	1.059 7
11	戊醛	C110623	C₅H₁₀O	713.1	219.307	1.186 8
12	丁醛	C123728	C₄H₈O	582.7	142.963	1.122 2
13	己醛	C66251	C₆H₁₂O	788.9	286.482	1.262 2
14	庚醛	C111717	C₇H₁₄O	901.8	434.562	1.328 5
15	辛醛	C124130	C₈H₁₆O	1 005.1	645.225	1.822 5
16	壬醛	C124196	C₉H₁₈O	1 094.4	914.867	1.474 6
	酯类
17	乙酸丙酯	C109604	C₅H₁₀O₂	699.6	209.352	1.481 3
18	丙酸乙酯	C105373	C₅H₁₀O₂	704	212.58	1.453
19	乙酸乙酯	C141786	C₄H₈O₂	602.9	152.325	1.339 9
20	异丁酸乙酯	C97621	C₆H₁₂O₂	745.6	245.555	1.185 4
21	乙酸丁酯	C123864	C₆H₁₂O₂	810.6	309.898	1.239 8
22	乙酸异戊酯	C123922	C₇H₁₄O₂	879.9	400.218	1.296 7
23	乙酸戊酯	C628637	C₇H₁₄O₂	919.2	464.113	1.316 9
	酸类
24	乙酸	C64197	C₂H₄O₂	590.7	146.58	1.052 9
25	2-甲基丙酸(异丁酸)	C79312	C₄H₈O₂	765.8	263.782	1.234 8
26	2-甲基丁酸	C116530	C₅H₁₀O₂	863.7	142.874	1.585 5
	萜烯类
27	α-蒎烯	C80568	C₁₀H₁₆	928.6	480.981	1.287 9
	醚类
28	乙二醇单丁醚	C111762	C₆H₁₄O₂	907.1	443.293	1.291 6

图8 不同加工环节果汁离子迁移谱注:1~2属于酮类;3~9属于醇类;10~16属于醛类; 17~23属于酯类;24~26属于酸类;27属于萜烯类;28属于醚类

Fig.8 Summary of the ion mobility spectra of juice in different processing stages Note:1-2 are ketones; 3-9 are alcohols; 10-16 are aldehydes; 17-23 are esters; 24-26 are acids; 27 belongs to terpene; 28 belongs to the ether

图9 不同加工环节果汁离子迁移特征峰注:A 不同加工环节果汁中含量没有显著变化的9种风味物质;B 原料中含量丰富但随着之后的加工环节明显减少的4种物质;C榨汁和护色环节果汁含量较高的6种风味物质;D 榨汁环节果汁中含量明显减少的3种风味物质;E 随着果汁的连续制备,灭酶环节含量出现显著变化的6种风味物质

Fig.9 Peak appearance summary of juice in different processing stages Note:A The content of 9 flavor substances in juice at different processing stages had no significant change; B 4 substances rich in raw materials but reduced after processing; C 6 flavoring substances with high content in juice during juicing and color protection; D The content of 3 flavor substances is reduced in juicing; E With the continuous preparation of fruit juice, the contents of 6 flavor substances changed significantly after enzyme elimination

图10 不同加工环节苹果汁的气相离子迁移色谱指纹图谱PCA

Fig.10 PCA results for apple juice in different processing steps

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非浓缩还原苹果汁加工过程中物料感官品质的变化

Effects of Processing Technology on the Quality of Not-From-Concentrate Apple Juice

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