食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 227 - 233

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026995

生产与科研应用

不同百香果汁添加量对百香果果脯品质特性及风味物质的影响

  • 任二芳 ,
  • 李建强 ,
  • 黎新荣 ,
  • 罗朝丹 ,
  • 冯春梅 ,
  • 牛德宝
展开
  • 1(广西壮族自治区亚热带作物研究所,广西 南宁,530001)
    2(广西亚热带水果加工工程技术研究中心,广西 南宁,530001)
    3(广西大学 轻工与食品工程学院,广西 南宁,530004)
硕士,助理研究员(牛德宝助理教授为通讯作者,E-mail:happyndb@gxu.edu.cn)

收稿日期: 2021-02-04

  修回日期: 2021-03-02

  网络出版日期: 2021-12-16

基金资助

亚热带广西特色水果全产业链技术创新平台(桂科ZY20111007);广西农业科学院基本科研业务专项项目(桂农科2021YT144)

收起

Effects of different additions of passion fruit juice on the quality and flavor substances of preserved passion fruit

  • REN Erfang ,
  • LI Jianqiang ,
  • LI Xinrong ,
  • LUO Chaodan ,
  • FENG Chunmei ,
  • NIU Debao
Expand
  • 1(Guangxi Subtropical Crops Research Institute, Nanning 530001, China)
    2(Guangxi Subtropical Fruits Processing Research Center of Engineering Technology, Nanning 530001, China)
    3(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)

Received date: 2021-02-04

  Revised date: 2021-03-02

  Online published: 2021-12-16

Fold

摘要

以百香果果皮为原料,采用色差计、质构仪、电子舌及电子鼻等仪器,考察不同百香果汁添加量对百香果果脯的品质特性、风味物质及感官评价的影响。结果表明,随着百香果汁添加量的增加,百香果果脯色泽的亮度L*值呈逐渐减少趋势,红绿度a*值则逐渐增加,色差结果与成品的色泽形态图一致;50%(质量分数)百香果汁添加量制得的果脯硬度、胶黏性及咀嚼性较大,弹性较小,20%~30%百香果汁添加量制得的果脯质构特性较优;果脯滋味的聚类分析表明,20%、30%、40%百香果汁添加量制得的果脯归为一类,滋味的平均值表现为酸甜可口,苦、涩、咸、鲜味适中;电子鼻传感器对果脯的响应值:传感器W1S＞传感器W1W＞传感器W2W,且传感器的响应值随着百香果汁添加量的增加而增加;感官评价表明,百香果汁添加量为30%制得的果脯评分最高,口感最佳。综合果脯的整体品质及企业生产成本考虑,认为百香果汁添加量为30%制得的果脯品质较优。

关键词： 百香果汁; 百香果果脯; 品质特性; 风味物质

本文引用格式

任二芳 , 李建强 , 黎新荣 , 罗朝丹 , 冯春梅 , 牛德宝 . 不同百香果汁添加量对百香果果脯品质特性及风味物质的影响[J]. 食品与发酵工业, 2021 , 47(22) : 227 -233 . DOI: 10.13995/j.cnki.11-1802/ts.026995

Abstract

Passion fruit peel was used as raw material, and different amounts of passion fruit juice were added to prepare preserved passion fruit. The quality characteristics, flavor substances and sensory evaluation of preserved passion fruit were investigated by color difference meter, texture meter, electronic tongue and electronic nose respectively. The results showed that with the increase of the amount of passion fruit juice, the L* value of the brightness of the preserved passion fruit decreased gradually, while the a* value of the red-green degree increased gradually, and the color difference was consistent with the color pattern of the finished product. Preserved passion fruit prepared with 50% passion fruit juice had higher hardness, stickiness and chewiness, and less elasticity. However, preserved passion fruit prepared with 20%-30% passion fruit juice had better texture characteristics. The cluster analysis of preserved fruit taste showed that the preserved fruit with 20%, 30% and 40% passion fruit juice was classified into one category, and the average taste was sweet and sour, bitter, astringent, salty and umami moderate. The response value of the electronic nose sensor to the preserved fruit was: Sensor W1S> sensor W1W> sensor W2W, and the response value of the sensor increased with the increase of passion fruit juice. The sensory evaluation showed that the preserved fruit made from 30% passion fruit juice had the highest score and the best taste. Based on the consideration of the whole quality of preserved fruit and the production cost, the quality of preserved fruit obtained by 30% passion fruit juice was better.

Key words： passion fruit juice; preserved passion fruit; quality characteristics; flavor substances

参考文献

[1] REIS L C R, FACCO E M P, SALVADOR M, et al.Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit [J].Journal of Food Science and Technology, 2018, 55(7):2 679-2 691.
[2] 袁源, 刘洋洋, 林丽静, 等.HS-SPME-GC-MS 结合保留指数法分析百香果粉的风味成分[J].食品研究与开发, 2017, 38(16):132-135.
YUAN Y, LIU Y Y, LIN L J, et al.Analysis of the flavor composition of powder of Passiflora edulia Sims by HS-SPME-GC-MS and retention index[J].Food Research and Development, 2017, 38(16):132-135.
[3] 罗文珊, 吴佩佩, 谭强, 等.百香果深加工技术研究进展[J].农产品加工, 2018(7):69-74.
LUO W S, WU P P, TAN Q, et al.Research progress on deep processing technology of passion fruit[J].Farm Products Processing, 2018(7):69-74.
[4] 刘纯友, 殷朝敏, 黄永春, 等.百香果皮多糖的分离纯化、结构特性及生物活性研究进展[J].食品工业科技, 2018, 39(8):335-340;351.
LIU C Y, YIN C M, HUANG Y C, et al.Progress in extraction, separation and purification, structural characteristics and bioactivities of polysaccharides of Passiflora edulis peel[J].Science and Technology of Food Industry, 2018, 39(8):335-340;351.
[5] 黄桂涛, 肖嘉琪, 余元善, 等.百香果果脯工艺研究及品质测定[J].食品研究与开发, 2019, 40(20):53-58.
HUANG G T, XIAO J Q, YU Y S, et al.Study on processing and quality determination of preserved passion fruit[J].Food Research and Development, 2019, 40(20):53-58.
[6] 杜丽娟, 陶窕华.西番莲果脯的制作工艺研究[J].农产品加工, 2020(2):42-45.
DU L J, TAO T H.Study on the processing technology of preserved passion fruit[J].Farm Products Processing, 2020(2):42-45.
[7] 喻忠刚, 李朝能, 韦明辉, 等.百香果果脯加工工艺[J].江西农业, 2017(3):52.
YU Z G, LI C N, WEI M H, et al.Processing technology of passion fruit preserved fruit[J].Jiangxi Agriculture, 2017(3):52.
[8] SILVA L M R D, DE FIGUEIREDO E A T, RICARDO N M P S, et al.Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil[J].Food Chemistry, 2014, 143:398-404.
[9] 胡敏, 欧阳军, 胡蓉, 等.紫果百香果外果皮中花青素的提取工艺及稳定性研究[J].江西农业大学学报, 2018, 40(4):825-834.
HU M, OUYANG J, HU R, et al.A study on extraction process and stability of anthocyanin in peel of Passiflora edulis skin[J].Acta Agriculturae Universitatis Jiangxiensis, 2018, 40(4):825-834.
[10] 程明明, 黄苇.西番莲果皮中膳食纤维的降脂保肝及润肠通便功能[J].食品科学, 2017, 38(11):202-207.
CHENG M M, HUANG W.Hypolipidemic, hepatoprotective and laxative effects of dietary fiber from Passiflora edulis fruit peel[J].Food Science, 2017, 38(11):202-207.
[11] 文良娟, 毛慧君, 张元春, 等.西番莲果皮成分分析及其抗氧化活性的研究[J].食品科学, 2008, 29(11):54-58.
WEN L J, MAO H J, ZHANG Y C, et al.Study on compositions and antioxidant activity of Passiflora edulis rind[J].Food Science, 2008, 29(11):54-58.
[12] DOS REIS L C R, FACCO E M P, FLÔRES S H, et al.Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage[J].Food Research International, 2018, 106:481-486.
[13] 陈泽琼, 廖斌, 庄宗浩.西番莲果汁、果皮、籽实, 种子油的营养成分及其综合利用[J].广州食品工业科技, 1992, 8(1):25-28.
CHEN Z Q, LIAO B, ZHUANG Z H.Nutrient composition and comprehensive utilization of passion fruit juice, peel, seed, and seed oil[J].Modern Food Science and Technology, 1992,8 (1):25-28.
[14] 何洁, 莫仁甫, 劳水兵, 等.紫果西番莲和其它5种水果中氨基酸组分分析[J].食品工业科技, 2018, 39 (6):298-300;316.
HE J, MO R F, LAO S B, et al.Analysis of amino acid composition in purple passionfruit and other 5 fruits[J].Science and Technology of Food Industry, 2018, 39 (6):298-300;316.
[15] 侯曼玲. 食品分析[M].北京:化学工业出版社, 2004.
HOU M L.Food Analysis[M].Beijing:Chemical Industry Press, 2004.
[16] 王亮, 姚森, 童彦, 等.百香果芒果复合果汁饮料储藏过程中色泽变化及其动力学研究[J].饮料工业, 2020, 23(1):11-17.
WANG L, YAO S, TONG Y, et al.Color changes and its kinetics of passion fruit & mango mix fruit juice drink during storage[J].Beverage Industry, 2020, 23(1):11-17.
[17] 盛金凤, 李丽, 孙健, 等.不同渗糖方式对芒果果脯品质及组织细胞的影响[J].现代食品科技, 2014, 30(6):202-206.
SHENG J F, LI L, SUN J, et al.Effects of different sugar osmosis on the quality and tissue cells of preserved mango[J].Modern Food Science and Technology, 2014, 30(6):202-206.
[18] 贾生平. 果脯加工容易出现的质量问题及解决方法[J].中国农村科技, 2005 (6):16-17.
JIA S P.Quality problems easily appeared in preserved fruit processing and solutions[J].China Rurac Science & Technology, 2005 (6):16-17.
[19] 牛海霞. 电子舌在现代食品科学技术中的应用[J].食品科技, 2007, 32(8):26-30.
NIU H X.The application of electronic tongue in modern food science and technology[J].Food Science and Technology, 2007, 32(8):26-30.
[20] 宋泽, 徐晓东, 许锐, 等.不同部位牛肉炖煮风味特征分析[J].食品科学, 2019, 40(4):206-214.
SONG Z, XU X D, XU R, et al.Analysis of flavor characteristics of stewed beef from different carcass parts[J].Food Science, 2019, 40(4):206-214.
[21] WEI Z B, WANG J, LIAO W Y.Technique potential for classification of honey by electronic tongue[J].Journal of Food Engineering, 2009, 94(3-4):260-266.
[22] 陈蔚辉, 李昶炎, 彭珩, 等.不同品种百香果品质评价及质构分析[J].韩山师范学院学报, 2020, 41(3):53-60.
CHEN W H, LI C Y, PENG H, et al.Quality evaluation and texture analysis of Passiflora edulis of different varieties[J].Journal of Hanshan Normal University, 2020, 41(3):53-60.
[23] 李官丽, 聂辉, 苏可珍, 等.基于感官评价和电子鼻分析不同蒸煮时间荸荠挥发性风味物质[J].食品工业科技, 2020, 41(15):1-7;14.
LI G L, NIE H, SU K Z, et al.Analysis of volatile flavor substances of Chinese water chestnut in different steaming and boiling time based on sensory evaluation and E-nose[J].Science and Technology of Food Industry, 2020, 41(15):1-7;14.
[24] DU D D, WANG J, WANG B, et al.Ripeness prediction of postharvest kiwifruit using a MOS E-nose combined with chemometrics[J].Sensors, 2019, 19(2):419.
[25] 黄鹤, 耿丽晶, 陈博, 等.基于电子鼻对不同发酵阶段蟹酱加热前后特征风味的分析[J].食品工业科技, 2018, 39 (9):239-242;251.
HUANG H, GENG L J, CHEN B, et al.Analysis of flavor characteristics of crab paste before and after heated in different fermentation stages based on electronic nose[J].Science and Technology of Food Industry, 2018, 39 (9):239-242;251.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司