种用西瓜果肉利用技术研究
摘要
我国西瓜年播种面积约在1800万亩左右,年总产量在3500万吨以上,全国每年生产所需的西瓜种子约1500吨,而这些西瓜种子需要大约10万t以上种用西瓜来提供。种用西瓜在取种子以后,西瓜果肉却丝毫未能利用,造成资源的巨大浪费。将西瓜果肉进行深加工是解决这一问题的有效途径。然而,由于西瓜含水量高,不耐贮藏,而且收获期集中,不能周年供应原料,因而严重制约了西瓜的加工利用。
本试验以种用为原料,研究种用西瓜去籽后速冻,并探讨了不同冻藏温度下对西瓜果肉品质的变化的规律。去籽后进行速冻和冻藏,能长期保持西瓜新鲜品质,能解决西瓜深加工产业原料周年供应的问题。针对西瓜果肉深加工方向问题,本研究利用冻藏种用西瓜果肉研制出一种西瓜汁复合饮料,并优化生产工艺和配方。
通过不同冻藏温度下对速冻贮藏效果比较,-30℃下冻藏120d,仍能维持较好的感官品质和营养品质(番茄红素89.7%,维生素C含量82%,明度指数70.2%)。利用速冻方法,结合-30℃低温冻藏,在120d内,可以保证西瓜原料的贮藏问题,为西瓜深加工的原料保障提供技术支持。
速冻西瓜汁饮料加工方法具有可行性。本试验用速冻西瓜果肉研制的复合饮料,其维生素C含量、菌落总数等各项指标均符合相关卫生指标,并且色泽均匀一致、香气协调、柔和,口味清爽,满足消费者对食品口味新颖性,食品营养与安全的需求。
确立了西瓜西番莲复合饮料的优化配方和工艺。优化配方为西瓜汁含量为60%、西番莲汁含量为8%、白糖6%、柠檬酸0.08%；稳定剂最佳配比为黄原胶0.06%、CMC-Na0.06%、琼脂0.04%；杀菌条件为85℃、10min。
The plant area of Watermelon in China is about 1800 hectares a year and total output is more than 35 million tons, the country's annual production of watermelon need about 1500 tons of watermelon seeds, which takes about more than 100,000 tons of watermelon used for seeds.After off-seeds,the watermelon used for seeds produced plenty of watermelon flesh,which were not be take good use and causing a huge waste of resources. Wa七ermelon flesh being deep-processing was able to solve this problem and it is an effective way.However,due七o high water content of watermelon, storage intolerance, and harvest time too concentrate,can not annual supply of raw materials,which have seriously hampered the processing and utilization of watermelon.
The study七ake breed wa七ermelon as raw material.s, s七udied七he effec七of quick-frozen watermelon and frozen s七orage in different temperatures on the quality of watermelon flesh. By quick frozen and frozen storage, to maintain long一七erm quali七y of fresh watermelon,watermelon can solve anniversary of deep-processing industry of raw materials supply.
The study developed a compound watermelon juice drinks,and optimi ze the processes technologies and formulations.
Compared to the different Frozen temperature and frozen storage temperature,the results indicate that一30℃frozen under the 120d,and s七ill maintain a good nutri七ional quality and sensory quality(89.7% of lycopene,vitamin C content of 82%,70.2% brightness index).The use of quick-freezing method and frozen storage temperature一30℃,with the 120d,you can ensure tha七七he issue of water storage of raw material s for deep processing of raw materials watermelon to provide technical support to protect.
It is feasib Quick-frozen watermelon pulp to produce watermelon juice beverage. The st le for usingudy developed a kind of complex beverage by frozen watermelon pulp, its vitamin C content,bacteriologic index meet the standard and sensory quality was very good with a uniform color, aroma harmony, refreshing taste and satisfy the tastes of the consumers.
The study established the formulation and process technology of a copound watermelon drink with passion fruit. The optimized formulation of the watermelon juice was as followed,watermelon juice 60%,passion fruit juice 8%, sugar 6%, citric acid 0.08%; the optimal stabilizer was that the xanthan gum 0.06%,CMC-Na 0.06%,agar 0.04%; sterilization conditions was 85℃for 10min.
本试验以种用为原料,研究种用西瓜去籽后速冻,并探讨了不同冻藏温度下对西瓜果肉品质的变化的规律。去籽后进行速冻和冻藏,能长期保持西瓜新鲜品质,能解决西瓜深加工产业原料周年供应的问题。针对西瓜果肉深加工方向问题,本研究利用冻藏种用西瓜果肉研制出一种西瓜汁复合饮料,并优化生产工艺和配方。
通过不同冻藏温度下对速冻贮藏效果比较,-30℃下冻藏120d,仍能维持较好的感官品质和营养品质(番茄红素89.7%,维生素C含量82%,明度指数70.2%)。利用速冻方法,结合-30℃低温冻藏,在120d内,可以保证西瓜原料的贮藏问题,为西瓜深加工的原料保障提供技术支持。
速冻西瓜汁饮料加工方法具有可行性。本试验用速冻西瓜果肉研制的复合饮料,其维生素C含量、菌落总数等各项指标均符合相关卫生指标,并且色泽均匀一致、香气协调、柔和,口味清爽,满足消费者对食品口味新颖性,食品营养与安全的需求。
确立了西瓜西番莲复合饮料的优化配方和工艺。优化配方为西瓜汁含量为60%、西番莲汁含量为8%、白糖6%、柠檬酸0.08%；稳定剂最佳配比为黄原胶0.06%、CMC-Na0.06%、琼脂0.04%；杀菌条件为85℃、10min。
The plant area of Watermelon in China is about 1800 hectares a year and total output is more than 35 million tons, the country's annual production of watermelon need about 1500 tons of watermelon seeds, which takes about more than 100,000 tons of watermelon used for seeds.After off-seeds,the watermelon used for seeds produced plenty of watermelon flesh,which were not be take good use and causing a huge waste of resources. Wa七ermelon flesh being deep-processing was able to solve this problem and it is an effective way.However,due七o high water content of watermelon, storage intolerance, and harvest time too concentrate,can not annual supply of raw materials,which have seriously hampered the processing and utilization of watermelon.
The study七ake breed wa七ermelon as raw material.s, s七udied七he effec七of quick-frozen watermelon and frozen s七orage in different temperatures on the quality of watermelon flesh. By quick frozen and frozen storage, to maintain long一七erm quali七y of fresh watermelon,watermelon can solve anniversary of deep-processing industry of raw materials supply.
The study developed a compound watermelon juice drinks,and optimi ze the processes technologies and formulations.
Compared to the different Frozen temperature and frozen storage temperature,the results indicate that一30℃frozen under the 120d,and s七ill maintain a good nutri七ional quality and sensory quality(89.7% of lycopene,vitamin C content of 82%,70.2% brightness index).The use of quick-freezing method and frozen storage temperature一30℃,with the 120d,you can ensure tha七七he issue of water storage of raw material s for deep processing of raw materials watermelon to provide technical support to protect.
It is feasib Quick-frozen watermelon pulp to produce watermelon juice beverage. The st le for usingudy developed a kind of complex beverage by frozen watermelon pulp, its vitamin C content,bacteriologic index meet the standard and sensory quality was very good with a uniform color, aroma harmony, refreshing taste and satisfy the tastes of the consumers.
The study established the formulation and process technology of a copound watermelon drink with passion fruit. The optimized formulation of the watermelon juice was as followed,watermelon juice 60%,passion fruit juice 8%, sugar 6%, citric acid 0.08%; the optimal stabilizer was that the xanthan gum 0.06%,CMC-Na 0.06%,agar 0.04%; sterilization conditions was 85℃for 10min.
引文
[1]华景清,蔡建.西瓜的营养与药用价值[J].食品与药品,2005,7(6A)：67-69.
[2]Perkins-Veazie P., Collins J. K., Pair S. D., et., al. Lycopene content difers among red fleshed watermelon[J]. Journal of Food Science,2001, 81:983-987.
[3]Bohm, V., Puspitasari-Nienaber, N. L., Ferruzzi, M. G. & Schwartz, S. J. (2002) Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene, and zeaxanthin. J. Agric. Food Chem.50:221-226.
[4]马跃,2007年全国西瓜生产回顾与2008年产销预测,长江蔬菜,2008,1.
[5]Izumi YAJIMA, Hidemasa SAKAKIBARA, Junichi IDE, et.,al., Volatile flavor compounds of watermelon (Citrullus vulgaris). Agric. Biol. Chem.,49,3145-3159 (1985).
[6]Pino Jorge A, Marbot Rolando, Aguero Juan. Volatile components of watermelon (Citrullus lanatus [Thunb.] Matsum. et Nakai) fruit[J]. Journal of Essential Oil Research,2003,15; 379-380.
[7]马永昆.用SPME方法分析不同成熟度哈密瓜香气的研究[J].食品科学,2004,25(7)：136-139.
[8]曾庆梅,潘见,谢慧明等.西瓜汁超高压杀菌效果研究[J].高压物理学报,2004,18(1)：70-75.
[9]Romain Jeantet, Florence Baron. High intensity pulsed electric field sapplied toeggwhite:effection salmonellaerr teritjdisin activation and proteindenaturation [J]. J Food Prot,1999,62(12):1381-1386.
[10]高梦祥,马海乐,郭康权.西瓜汁的脉冲磁场杀菌试验[J].食品与发酵工业,2004,30(3)：14-17.
[11]马海乐,邓玉林,储金宇.西瓜汁的高强度脉冲磁场杀菌试验研究及杀菌机理分析[J].农业工程学报,2003,19(2)：163-166.
[12]胡建龙,王少峰.超滤法加工西瓜澄清汁的研究[J].热带作物学报,2000,21(4)：80-84.
[13]蒋彩虹,王丽,杨艳彬等.西瓜复合汁的研制[J].食品与发酵工业,2003, 26(3)：93-95.
[14]孟宪锋,翟小敏.西瓜番茄复合汁饮料的研制[J].昌吉学院学报,2003,4：90-91.
[15]麻成金,吴竹青,余佶,等.香瓜西瓜复合饮料的研制[J].饮料工业,2005,8(5)：13-16.
[16]黄美娥,刘建兰,李志祥等.西番莲复合果蔬汁饮料的及其稳定性研究[J].食品研究与开发,2006,27(1)：92-93.
[17]赵全,孟令波,葛英亮等.纯天然西瓜汁生产的研究[J].哈尔滨商业大学学报(自然科学版),2005,21(4)：467-469.
[18]葛英亮,孟令波,王继伟等.纯天然西瓜汁生产工艺研究[J].食品科技,2005,(9)：74-79.
[19]Penelope Perkins-Veazie, Julie K. Collins, Angela R. Davis, et al., Carotenoid Content of 50 Watermelon Cultivars[J]. J. Agric. Food Chem.,2006,54 (7):2593-2597.
[20]Wayne W. Fish.Interaction of Sodium Dodecyl Sulfate with Watermelon Chromoplasts and Examination of the Organization of Lycopene within the Chromoplasts[J].J. Agric. Food Chem.,2006,54 (21),8294-8300.
[21]国家中医药管理局《中华本草》编委会编.中华本草.上海：上海科学技术出版社,1999.
[22]丁青芝,马海乐,骆琳.西瓜翠衣汁饮料研制[J].食品工业,2005(3)44-46
[23]刘玲,叶博,纪淑娟.西瓜中果胶不同工艺的比较研究[J].食品工业科技,2007(7)：150-153.
[24]王向东,赵国建,段江莲.从菜西瓜中提取果胶的最佳工艺研究[J].中国食品学报,2002,2(4)：58-60.
[25]高梦祥,陈政伟.用酒精法从西瓜皮中提取果胶[J].陕西农业科学,2005(1)：29-30.
[26]马跃.西瓜种子产销现状与建议[J].中国种业,2000,4：6-8.
[27]Wayne W. Fish, Penelope Perkins-Veazie, and Julie K. Collins.A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents[J]. Jounal of food composition and analysis,2002,15:309-317.
[28]Kochuba J, Lavee S, Spiege-Rog P(1977).Differrences in peroxidase activity and is oenzymes in embryogenic and non-embrogenic'Shamouti' orange-ovular callus lines. Plant Cell Physiol, (18):463-467.
[29]李合生.植物生理生化实验原理和技术.北京：高等教育出版社,2000：165.
[30]Di Mascio P, Kaiser SP. Sies H. Lycopene the most efficient biological carotene singlt oxygen quencher[J].Arch Biochem Biophys,1989,274:532-538.
[31]Gerster H. The potential role of lycopene for human health[J].JAm Coil Nutr, 1997,16:109-126.
[32]Giovannucci E.Tomatoes, tomato-based products, lycopene,andcancel.review of the epidemiolOgical literature[J].Natl CancerInst,1999,91:317-331.
[33]王永生,袁其朋.番茄红素的生产工艺研究进展[J].微生物学报,2002,29(2)：60-64.
[34]李纪锁,沈火林,等.番茄红素的研究进展[J].中国蔬菜,2003(1)：58-60.
[35]Wayne W. Fish, and Angela R. Davis. The Effects of Frozen Storage Conditions on Lycopene Stability in Watermelon Tissue [J]. J. Agric. Food Chem.,2003,51 (12),3582-3585.
[36]中国预防医学科学院营养与食品卫生研究所.食品成分表[M].北京：人民卫生出版社,1991：130-131.
[37]张水华,孙君社.食品感官鉴评[M].广州：华南理工大学出版社,2003：34-36.
[38]高瑞莲等.西瓜汁的研制.无锡轻工业学院学报,1989,8(4)：31-33.
[39]施纪,白洁.食品分析[M].中国轻工业出版社,2005.2(1)：289-291.
[40]周传云.食品微生物学检验[M].湖南农业大学食品科技学院微生物较研室,2005.8：62-65.
[41]中华人民共和国卫生部,中国国家标准化管理委员会,中华人民共和国标 准,GB/T4789-2003,食品卫生微生物学检验.中国标准出版社,2004.7.
[42]Pan J, Zhang W C, Chen C G, et al. Study on Ultra High Pressure Sterilization Practical Procedure and Equipment on Beverage[J]. Transaction of the Chinese Society of Agriculture Engineering,2000,16(1):125-128.
[43]Pandya Y. Concurrent Effects of High Hydrostatic Pressure, Acidity and Heat on the Destruction and Injury of Yeasts[J]. Food Protection, 1995,58(3):301-304.
[44]M·里切西尔主编.胨葆新译.加工食品的营养价值手册,中国轻工业出版杜,1996.2：13-14.
[45]吴兆翔,西瓜饮料生产技术四川食品工业科技.1993,(4)：37-38.
[46]潘思轶,王可兴.天然西瓜汁饮料的研究,食品科学,1994,(3)：38-42.
[47]中华人民共和国卫生部,中国国家标准化管理委员会,中华人民共和国国家标准GB19297-2003果、蔬汁饮料卫生标准,中国标准出版社,2003.9.24
[2]Perkins-Veazie P., Collins J. K., Pair S. D., et., al. Lycopene content difers among red fleshed watermelon[J]. Journal of Food Science,2001, 81:983-987.
[3]Bohm, V., Puspitasari-Nienaber, N. L., Ferruzzi, M. G. & Schwartz, S. J. (2002) Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene, and zeaxanthin. J. Agric. Food Chem.50:221-226.
[4]马跃,2007年全国西瓜生产回顾与2008年产销预测,长江蔬菜,2008,1.
[5]Izumi YAJIMA, Hidemasa SAKAKIBARA, Junichi IDE, et.,al., Volatile flavor compounds of watermelon (Citrullus vulgaris). Agric. Biol. Chem.,49,3145-3159 (1985).
[6]Pino Jorge A, Marbot Rolando, Aguero Juan. Volatile components of watermelon (Citrullus lanatus [Thunb.] Matsum. et Nakai) fruit[J]. Journal of Essential Oil Research,2003,15; 379-380.
[7]马永昆.用SPME方法分析不同成熟度哈密瓜香气的研究[J].食品科学,2004,25(7)：136-139.
[8]曾庆梅,潘见,谢慧明等.西瓜汁超高压杀菌效果研究[J].高压物理学报,2004,18(1)：70-75.
[9]Romain Jeantet, Florence Baron. High intensity pulsed electric field sapplied toeggwhite:effection salmonellaerr teritjdisin activation and proteindenaturation [J]. J Food Prot,1999,62(12):1381-1386.
[10]高梦祥,马海乐,郭康权.西瓜汁的脉冲磁场杀菌试验[J].食品与发酵工业,2004,30(3)：14-17.
[11]马海乐,邓玉林,储金宇.西瓜汁的高强度脉冲磁场杀菌试验研究及杀菌机理分析[J].农业工程学报,2003,19(2)：163-166.
[12]胡建龙,王少峰.超滤法加工西瓜澄清汁的研究[J].热带作物学报,2000,21(4)：80-84.
[13]蒋彩虹,王丽,杨艳彬等.西瓜复合汁的研制[J].食品与发酵工业,2003, 26(3)：93-95.
[14]孟宪锋,翟小敏.西瓜番茄复合汁饮料的研制[J].昌吉学院学报,2003,4：90-91.
[15]麻成金,吴竹青,余佶,等.香瓜西瓜复合饮料的研制[J].饮料工业,2005,8(5)：13-16.
[16]黄美娥,刘建兰,李志祥等.西番莲复合果蔬汁饮料的及其稳定性研究[J].食品研究与开发,2006,27(1)：92-93.
[17]赵全,孟令波,葛英亮等.纯天然西瓜汁生产的研究[J].哈尔滨商业大学学报(自然科学版),2005,21(4)：467-469.
[18]葛英亮,孟令波,王继伟等.纯天然西瓜汁生产工艺研究[J].食品科技,2005,(9)：74-79.
[19]Penelope Perkins-Veazie, Julie K. Collins, Angela R. Davis, et al., Carotenoid Content of 50 Watermelon Cultivars[J]. J. Agric. Food Chem.,2006,54 (7):2593-2597.
[20]Wayne W. Fish.Interaction of Sodium Dodecyl Sulfate with Watermelon Chromoplasts and Examination of the Organization of Lycopene within the Chromoplasts[J].J. Agric. Food Chem.,2006,54 (21),8294-8300.
[21]国家中医药管理局《中华本草》编委会编.中华本草.上海：上海科学技术出版社,1999.
[22]丁青芝,马海乐,骆琳.西瓜翠衣汁饮料研制[J].食品工业,2005(3)44-46
[23]刘玲,叶博,纪淑娟.西瓜中果胶不同工艺的比较研究[J].食品工业科技,2007(7)：150-153.
[24]王向东,赵国建,段江莲.从菜西瓜中提取果胶的最佳工艺研究[J].中国食品学报,2002,2(4)：58-60.
[25]高梦祥,陈政伟.用酒精法从西瓜皮中提取果胶[J].陕西农业科学,2005(1)：29-30.
[26]马跃.西瓜种子产销现状与建议[J].中国种业,2000,4：6-8.
[27]Wayne W. Fish, Penelope Perkins-Veazie, and Julie K. Collins.A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents[J]. Jounal of food composition and analysis,2002,15:309-317.
[28]Kochuba J, Lavee S, Spiege-Rog P(1977).Differrences in peroxidase activity and is oenzymes in embryogenic and non-embrogenic'Shamouti' orange-ovular callus lines. Plant Cell Physiol, (18):463-467.
[29]李合生.植物生理生化实验原理和技术.北京：高等教育出版社,2000：165.
[30]Di Mascio P, Kaiser SP. Sies H. Lycopene the most efficient biological carotene singlt oxygen quencher[J].Arch Biochem Biophys,1989,274:532-538.
[31]Gerster H. The potential role of lycopene for human health[J].JAm Coil Nutr, 1997,16:109-126.
[32]Giovannucci E.Tomatoes, tomato-based products, lycopene,andcancel.review of the epidemiolOgical literature[J].Natl CancerInst,1999,91:317-331.
[33]王永生,袁其朋.番茄红素的生产工艺研究进展[J].微生物学报,2002,29(2)：60-64.
[34]李纪锁,沈火林,等.番茄红素的研究进展[J].中国蔬菜,2003(1)：58-60.
[35]Wayne W. Fish, and Angela R. Davis. The Effects of Frozen Storage Conditions on Lycopene Stability in Watermelon Tissue [J]. J. Agric. Food Chem.,2003,51 (12),3582-3585.
[36]中国预防医学科学院营养与食品卫生研究所.食品成分表[M].北京：人民卫生出版社,1991：130-131.
[37]张水华,孙君社.食品感官鉴评[M].广州：华南理工大学出版社,2003：34-36.
[38]高瑞莲等.西瓜汁的研制.无锡轻工业学院学报,1989,8(4)：31-33.
[39]施纪,白洁.食品分析[M].中国轻工业出版社,2005.2(1)：289-291.
[40]周传云.食品微生物学检验[M].湖南农业大学食品科技学院微生物较研室,2005.8：62-65.
[41]中华人民共和国卫生部,中国国家标准化管理委员会,中华人民共和国标 准,GB/T4789-2003,食品卫生微生物学检验.中国标准出版社,2004.7.
[42]Pan J, Zhang W C, Chen C G, et al. Study on Ultra High Pressure Sterilization Practical Procedure and Equipment on Beverage[J]. Transaction of the Chinese Society of Agriculture Engineering,2000,16(1):125-128.
[43]Pandya Y. Concurrent Effects of High Hydrostatic Pressure, Acidity and Heat on the Destruction and Injury of Yeasts[J]. Food Protection, 1995,58(3):301-304.
[44]M·里切西尔主编.胨葆新译.加工食品的营养价值手册,中国轻工业出版杜,1996.2：13-14.
[45]吴兆翔,西瓜饮料生产技术四川食品工业科技.1993,(4)：37-38.
[46]潘思轶,王可兴.天然西瓜汁饮料的研究,食品科学,1994,(3)：38-42.
[47]中华人民共和国卫生部,中国国家标准化管理委员会,中华人民共和国国家标准GB19297-2003果、蔬汁饮料卫生标准,中国标准出版社,2003.9.24