不同加工工艺对番石榴果粉品质的影响及对其褐变的抑制
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摘要
以番石榴为原料,研究不同加工工艺对番石榴果粉品质的影响,通过添加抗坏血酸的方法对果粉褐变进行抑制,得到果粉较佳的工艺条件。结果表明,番石榴果粉色泽、抗坏血酸、还原糖及总酚的含量,褐变度在各工艺条件下呈显著性变化。与原浆干燥粉相比,浓缩干燥粉、杀菌干燥粉、浓缩杀菌干燥粉抗坏血酸损失率分别为5. 13%、6. 29%、5. 83%,总酚损失率分别为3. 28%、13. 50%、20. 05%。综合分析,原浆干燥粉和浓缩干燥粉加工工艺对果粉品质的影响较小,但从经济角度考虑,浓缩干燥粉的加工工艺更佳。采用7～8 g/L抗坏血酸溶液预处理的浓缩干燥粉与未处理的浓缩干燥粉相比,多酚含量增加,褐变度降低,可采用这种措施抑制番石榴果粉褐变。
Effects of different processing technologies on the quality of Psidium guajava L fruit powder were studied. Ascorbic acid was used as a browning inhibitor,and better processing conditions were obtained. The results showed that the color of the fruit powder,contents of ascorbic acid,reducing sugar,and total phenol,as well as the browning index of the powder changed significantly under different processing conditions. Compared with the original dried powder,the loss rates of ascorbic acid in concentrated dried powder,sterilized dried powder,and concentrated sterilized dried powder were 5. 13%,6. 29% and 5. 83%,respectively. The loss rates of total phenol were 3. 28%,13. 50%,and 20. 05%,respectively. Additionally,concentrated dried fruit powder could save more cost. Compared with concentrated dried powder with no pretreatment,concentrated dry powder pretreated with 7 to 8 g/L ascorbic acid solution had higher polyphenol content and lower browning index. Therefore,ascorbic acid can be used to inhibit the browning of fruit powder.
Effects of different processing technologies on the quality of Psidium guajava L fruit powder were studied. Ascorbic acid was used as a browning inhibitor,and better processing conditions were obtained. The results showed that the color of the fruit powder,contents of ascorbic acid,reducing sugar,and total phenol,as well as the browning index of the powder changed significantly under different processing conditions. Compared with the original dried powder,the loss rates of ascorbic acid in concentrated dried powder,sterilized dried powder,and concentrated sterilized dried powder were 5. 13%,6. 29% and 5. 83%,respectively. The loss rates of total phenol were 3. 28%,13. 50%,and 20. 05%,respectively. Additionally,concentrated dried fruit powder could save more cost. Compared with concentrated dried powder with no pretreatment,concentrated dry powder pretreated with 7 to 8 g/L ascorbic acid solution had higher polyphenol content and lower browning index. Therefore,ascorbic acid can be used to inhibit the browning of fruit powder.
引文
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[15]禄璐,杨海燕,侯伟伟,等.籽瓜粉加工过程中护色工艺研究[J].食品科技,2015,40(3):65-69.
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[20]王磊,兰玉倩,林奇.喷雾干燥工艺对板栗粉速溶性的影响[J].食品科学,2010,31(2):106-109.
[21] BUEDO A P,ELUSTONDO M P,URBICAIN M J. Nonenzymatic browning of peach juice concentrate during storage[J]. Innovative Food Science&Emerging Technologies,2001,1(4):255-260.
[22]曹少谦,陈伟,袁勇军,等.水蜜桃汁热处理过程中的非酶褐变[J].食品科技,2011(5):60-63.
[23]黄和,林晓霞,邝高波,等.番石榴多酚成分分析及抑菌活性研究[J].热带作物学报,2014,35(12):2 482-2 487.
[2] ZHANG Z,KONG F,NI H,et al. Structural characterization,α-glucosidase inhibitory and DPPH,scavenging activities of polysaccharides from guava[J]. Carbohydrate Polymers,2016,144:106-114.
[3]何江,严霖,宁琳,等.番石榴果实加工应用研究现状分析[J].农业研究与应用,2016(5):37-39.
[4]唐卿雁,林奇,李永平.野生番石榴果醋加工工艺条件的优化[J].食品工业科技,2012,33(7):211-215.
[5]刘飞,张帅,梅娇,等.番石榴醋饮料加工工艺的优化[J].北京农业,2013(33):254-255.
[6]杨永利,郭守军,孙翰,等.番石榴果脯的加工工艺研究[J].广东农业科学,2012,39(20):94-97.
[7]杨胜远,陈楷,叶丹红,等.番石榴果酒的酿制工艺[J].食品科技,2011,36(10):63-65.
[8]唐卿雁,林奇,李永平.调配型野生番石榴果醋饮料的生产工艺研究[J].食品科技,2012,37(3):127-129.
[9]黄俊生.低糖番石榴果脯的加工工艺[J].食品研究与开发,2012,33(12):85-88.
[10]赵广河,张名位,张瑞芬,等.气流超微粉碎对桃金娘果粉物理化学性质的影响[J].食品科学,2016,37(1):17-21.
[11]沈青,赵英,迟玉杰,等.真空冷冻与喷雾干燥对鸡蛋全蛋粉理化性质及超微结构的影响[J].现代食品科技,2015,31(1):147-152.
[12]曾朝珍,张永茂,康三江,等.果蔬褐变抑制机理研究进展[J].北方园艺,2013(5):186-190.
[13]闫旭,刘璇,毕金泽,等.干燥方法对番石榴活性物质含量及抗氧化能力的影响[J].食品科学,2016,37(17):57-64.
[14]闫旭,刘璇,毕金峰,等.干燥方法对番石榴活性物质含量及抗氧化能力的影响[J].食品科学,2016,37(17):57-64.
[15]禄璐,杨海燕,侯伟伟,等.籽瓜粉加工过程中护色工艺研究[J].食品科技,2015,40(3):65-69.
[16]何继文,程力,洪雁,等.甘薯全粉加工中无硫复合护色工艺优化[J].农业工程学报,2013,29(9):275-283.
[17]魏海香,梁宝东,陈文学,等.菱角全粉加工中无硫护色工艺优化研究[J].食品科技,2016,41(4):125-132.
[18] WU Shengjun. Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice[J]. Food Chemistry,2014,160(11):8-10.
[19] RADA-MENDOZAL M,OLANO A,VILLAMIEL M. Determination of hydroxyl-methylfurfural in commercial jams and in fruit-based infant foods[J]. Food Chemistry,2002,79(4):513-516.
[20]王磊,兰玉倩,林奇.喷雾干燥工艺对板栗粉速溶性的影响[J].食品科学,2010,31(2):106-109.
[21] BUEDO A P,ELUSTONDO M P,URBICAIN M J. Nonenzymatic browning of peach juice concentrate during storage[J]. Innovative Food Science&Emerging Technologies,2001,1(4):255-260.
[22]曹少谦,陈伟,袁勇军,等.水蜜桃汁热处理过程中的非酶褐变[J].食品科技,2011(5):60-63.
[23]黄和,林晓霞,邝高波,等.番石榴多酚成分分析及抑菌活性研究[J].热带作物学报,2014,35(12):2 482-2 487.