本文主要研究内容
作者马婧（2019）在《猕猴桃NFC果汁的超高压杀菌处理及其贮藏期品质变化》一文中研究指出：猕猴桃是一种口味鲜美、营养丰富的水果,但由于它是呼吸跃变型浆果,在贮藏和运输过程中,极易腐败,影响果实品质与经济价值。因此,对猕猴桃加工制品的研究和开发有广阔的前景。我国猕猴桃资源丰富,原产于中国的猕猴桃共有59种,主栽品种繁多,但其加工技术仍处于初步发展阶段,目前在猕猴桃加工过程中出现技术不完善、营养流失、生产成本过高等问题,限制了猕猴桃加工制品的产业化发展。因此,优化加工技术,延长贮藏期,探讨不同加工方式对猕猴桃制品品质影响,满足消费者需求,提高猕猴桃资源的开发利用率至关重要。本文以海沃德猕猴桃为原料,自制猕猴桃NFC果汁,首先分析NFC果汁的各项指标,并利用单因素与正交试验方法对猕猴桃NFC果汁的超高压杀菌条件进行优化;其次探讨了超高压处理猕猴桃NFC果汁在贮藏期内的营养、理化、微生物、抗氧化指标的变化;最后研究了超高压处理的NFC果汁在贮藏期内香气物质的变化。主要研究结果如下:1、自制猕猴桃NFC果汁的微生物指标检测结果如下:菌落总数2.74±0.071g CFU/mL,霉菌酵母为3.37±0.061g CFU/mL,大肠杆菌未检出;理化指标:pH为3.53±0.03,可溶性固形物为11.30±0.03Brix;色泽L值为37.96±0.24,a值为2.82±0.03,b值为6.30±0.16;营养指标:总酸为 1.21±0.03g/100mL,总糖为14.54±0.15g/10(g,Vc为 106.98±2.36mg/100mL;抗氧化活性指标:DPPH和ABTS自由基清除率分别为78.18±0.03%和89.40±0.04%。2、通过单因素与正交试验对超高压杀菌条件进行优化,确定最佳杀菌条件为400 MPa,15 min,室温20 ℃,循环2次。3、以热处理(95 ℃,30 s)为对照,考察了超高压处理后的猕猴桃NFC果汁在贮藏期内微生物指标、理化指标、营养指标、抗氧化指标的变化。结果表明,超高压处理的猕猴桃NFC果汁,在第4周,菌落总数与霉菌酵母均超标,大肠杆菌未检出。热处理的果汁在第4周有细菌出现,但仍未超标,霉菌酵母和大肠杆菌未检出。随着贮藏时间的延长,两种处理下的猕猴桃NFC果汁pH值略下降,可溶性固形物基本不变。L值下降,a值和b值逐渐增大,Vc的含量降低14.89%,总酸略增加,总糖含量减少16.03%,对DPPH自由基和ABTS自由基的清除率呈下降趋势。4、对香气成分的研究发现,未处理的猕猴桃NFC果汁醇类,醛类,酮类和醋类物质的相对含量别为9.88%,8.35%,4.71%和2.62%。超高压杀菌处理后果汁中醇类物质的种类和含量(4.75%)降低,酯类物质种类增加,含量(2.53%)降低;醛类物质的种类和含量(27.38%)增加,酮类物质种类减少,含量(6.1%)增加;热处理后醇类物质含量降低5.14%,种类增加;酮类、醛类物质的种类和含量(8.14%,26.39%)增加,酯类物质种类减少,含量增加0.46%。超高压处理的NFC果汁比热处理的果汁更有果香味,更能保留果汁的原有风味,热处理果汁比超高压处理果汁的酒精味更浓。随着贮藏时间的延长,果汁的醛类香气减少,酯类香气增加,酒精味增加。研究表明,超高压杀菌处理的热敏性的猕猴桃NFC果汁比热处理总体品质要好,贮藏3周可以保证其品质符合商业要求。
Abstract
mi hou tao shi yi chong kou wei xian mei 、ying yang feng fu de shui guo ,dan you yu ta shi hu xi yue bian xing jiang guo ,zai zhu cang he yun shu guo cheng zhong ,ji yi fu bai ,ying xiang guo shi pin zhi yu jing ji jia zhi 。yin ci ,dui mi hou tao jia gong zhi pin de yan jiu he kai fa you an kuo de qian jing 。wo guo mi hou tao zi yuan feng fu ,yuan chan yu zhong guo de mi hou tao gong you 59chong ,zhu zai pin chong fan duo ,dan ji jia gong ji shu reng chu yu chu bu fa zhan jie duan ,mu qian zai mi hou tao jia gong guo cheng zhong chu xian ji shu bu wan shan 、ying yang liu shi 、sheng chan cheng ben guo gao deng wen ti ,xian zhi le mi hou tao jia gong zhi pin de chan ye hua fa zhan 。yin ci ,you hua jia gong ji shu ,yan chang zhu cang ji ,tan tao bu tong jia gong fang shi dui mi hou tao zhi pin pin zhi ying xiang ,man zu xiao fei zhe xu qiu ,di gao mi hou tao zi yuan de kai fa li yong lv zhi guan chong yao 。ben wen yi hai wo de mi hou tao wei yuan liao ,zi zhi mi hou tao NFCguo zhi ,shou xian fen xi NFCguo zhi de ge xiang zhi biao ,bing li yong chan yin su yu zheng jiao shi yan fang fa dui mi hou tao NFCguo zhi de chao gao ya sha jun tiao jian jin hang you hua ;ji ci tan tao le chao gao ya chu li mi hou tao NFCguo zhi zai zhu cang ji nei de ying yang 、li hua 、wei sheng wu 、kang yang hua zhi biao de bian hua ;zui hou yan jiu le chao gao ya chu li de NFCguo zhi zai zhu cang ji nei xiang qi wu zhi de bian hua 。zhu yao yan jiu jie guo ru xia :1、zi zhi mi hou tao NFCguo zhi de wei sheng wu zhi biao jian ce jie guo ru xia :jun la zong shu 2.74±0.071g CFU/mL,mei jun jiao mu wei 3.37±0.061g CFU/mL,da chang gan jun wei jian chu ;li hua zhi biao :pHwei 3.53±0.03,ke rong xing gu xing wu wei 11.30±0.03Brix;se ze Lzhi wei 37.96±0.24,azhi wei 2.82±0.03,bzhi wei 6.30±0.16;ying yang zhi biao :zong suan wei 1.21±0.03g/100mL,zong tang wei 14.54±0.15g/10(g,Vcwei 106.98±2.36mg/100mL;kang yang hua huo xing zhi biao :DPPHhe ABTSzi you ji qing chu lv fen bie wei 78.18±0.03%he 89.40±0.04%。2、tong guo chan yin su yu zheng jiao shi yan dui chao gao ya sha jun tiao jian jin hang you hua ,que ding zui jia sha jun tiao jian wei 400 MPa,15 min,shi wen 20 ℃,xun huan 2ci 。3、yi re chu li (95 ℃,30 s)wei dui zhao ,kao cha le chao gao ya chu li hou de mi hou tao NFCguo zhi zai zhu cang ji nei wei sheng wu zhi biao 、li hua zhi biao 、ying yang zhi biao 、kang yang hua zhi biao de bian hua 。jie guo biao ming ,chao gao ya chu li de mi hou tao NFCguo zhi ,zai di 4zhou ,jun la zong shu yu mei jun jiao mu jun chao biao ,da chang gan jun wei jian chu 。re chu li de guo zhi zai di 4zhou you xi jun chu xian ,dan reng wei chao biao ,mei jun jiao mu he da chang gan jun wei jian chu 。sui zhao zhu cang shi jian de yan chang ,liang chong chu li xia de mi hou tao NFCguo zhi pHzhi lve xia jiang ,ke rong xing gu xing wu ji ben bu bian 。Lzhi xia jiang ,azhi he bzhi zhu jian zeng da ,Vcde han liang jiang di 14.89%,zong suan lve zeng jia ,zong tang han liang jian shao 16.03%,dui DPPHzi you ji he ABTSzi you ji de qing chu lv cheng xia jiang qu shi 。4、dui xiang qi cheng fen de yan jiu fa xian ,wei chu li de mi hou tao NFCguo zhi chun lei ,quan lei ,tong lei he cu lei wu zhi de xiang dui han liang bie wei 9.88%,8.35%,4.71%he 2.62%。chao gao ya sha jun chu li hou guo zhi zhong chun lei wu zhi de chong lei he han liang (4.75%)jiang di ,zhi lei wu zhi chong lei zeng jia ,han liang (2.53%)jiang di ;quan lei wu zhi de chong lei he han liang (27.38%)zeng jia ,tong lei wu zhi chong lei jian shao ,han liang (6.1%)zeng jia ;re chu li hou chun lei wu zhi han liang jiang di 5.14%,chong lei zeng jia ;tong lei 、quan lei wu zhi de chong lei he han liang (8.14%,26.39%)zeng jia ,zhi lei wu zhi chong lei jian shao ,han liang zeng jia 0.46%。chao gao ya chu li de NFCguo zhi bi re chu li de guo zhi geng you guo xiang wei ,geng neng bao liu guo zhi de yuan you feng wei ,re chu li guo zhi bi chao gao ya chu li guo zhi de jiu jing wei geng nong 。sui zhao zhu cang shi jian de yan chang ,guo zhi de quan lei xiang qi jian shao ,zhi lei xiang qi zeng jia ,jiu jing wei zeng jia 。yan jiu biao ming ,chao gao ya sha jun chu li de re min xing de mi hou tao NFCguo zhi bi re chu li zong ti pin zhi yao hao ,zhu cang 3zhou ke yi bao zheng ji pin zhi fu ge shang ye yao qiu 。
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论文作者分别是来自陕西师范大学的马婧，发表于刊物陕西师范大学2019-10-14论文，是一篇关于猕猴桃论文,果汁论文,超高压杀菌论文,贮藏期论文,香气物质论文,陕西师范大学2019-10-14论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自陕西师范大学2019-10-14论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。