食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 56 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027408

研究报告

品种和后成熟度对非浓缩还原苹果汁浑浊稳定性的影响

  • 刘启辉 ,
  • 俞之豪 ,
  • 李敏波 ,
  • 张婉珍 ,
  • 周林燕 ,
  • 胡小松 ,
  • 易俊洁
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  • 1(昆明理工大学 农业与食品学院,云南 昆明,650500)
    2(中国农业大学 食品科学与营养工程学院,北京,100083)
第一作者:硕士研究生(易俊洁副教授为通信作者,E-mail:junjieyi@kust.edu.cn)

收稿日期: 2021-03-17

  修回日期: 2021-06-10

  网络出版日期: 2022-06-10

基金资助

云南省教育厅科学研究基金项目(2019J0047);国家自然科学基金青年基金项目(31901711);云南省应用基础研究计划项目(青年项目)(2019FD051);昆明市科技局科技合作项目(2019-N-25318000003141)

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Effect of variety and late ripening on cloud stability of NFC apple juice

  • LIU Qihui ,
  • YU Zhihao ,
  • LI Minbo ,
  • ZHANG Wanzhen ,
  • ZHOU Linyan ,
  • HU Xiaosong ,
  • YI Junjie
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  • 1(Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China)
    2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,China)

Received date: 2021-03-17

  Revised date: 2021-06-10

  Online published: 2022-06-10

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摘要

该研究从原料加工适宜性出发,探究不同品种(华硕、富士、嘎啦、金冠、澳洲青苹)和后熟度对非浓缩还原(not from concentrate,NFC)苹果汁浑浊稳定性的影响。结果表明,品种和后成熟对NFC苹果汁的浑浊稳定性影响显著。对比不同品种,发现华硕苹果汁最不稳定,浊度最低(4.21~5.95),分层沉淀严重,而其他品种苹果汁在后熟过程中浑浊稳定性呈现上升趋势,如金冠苹果汁浊度值从3.39上升到66.40,这可能与果汁沉淀敏感物质随后熟的变化有关。在后熟过程中,NFC苹果汁的不溶性淀粉和聚合敏感多酚类物质含量显著降低(P<0.05),例如澳洲青苹汁的不溶性淀粉含量由5.20 mg/L下降至无法检出,华硕苹果汁总酚含量由291.63 mg没食子酸/100mL降低至2.55 mg没食子酸/100mL。而随着后熟,NFC苹果汁的果胶含量显著升高(P<0.05),例如金冠苹果汁的果胶含量由0.66 mg/mL上升到7.34 mg/mL。这些沉淀敏感物质组分的变化,使得NFC苹果汁的浑浊稳定性显著提高。该研究结果将为改善NFC苹果汁浑浊稳定性提供理论依据。

关键词： 品种; 后成熟; 苹果浊汁; 浑浊稳定性; 沉淀敏感物质

本文引用格式

刘启辉 , 俞之豪 , 李敏波 , 张婉珍 , 周林燕 , 胡小松 , 易俊洁 . 品种和后成熟度对非浓缩还原苹果汁浑浊稳定性的影响[J]. 食品与发酵工业, 2022 , 48(10) : 56 -63 . DOI: 10.13995/j.cnki.11-1802/ts.027408

Abstract

Not from concentrated (NFC) apple juice has become increasingly popular among consumers because of its unique taste and rich nutritional value. However, NFC apple juice is easy to cloud loss. Therefore, one of the main challenges is to improve the cloud stability of NFC apple juice for the juice and beverage industry. The aim of this study was to investigate the effect of varieties (i.e. Huashuo, Fuji, Gala, Golden Delicious, and Granny Smith) and late-ripening stages on the cloud stability of (not from concentrate,NFC) cloudy apple juice. Among the varieties, NFC apple juice (Huashuo) was the most unstable with the lowest turbidity (4.21-5.95). The cloud stability of apple juice processed using other apple varieties significantly increased with late-ripening (P<0.05). For example, the turbidity of Golden Delicious apple juice increased from 3.39 to 66.40. It could be related to the changes of precipitation-sensitive substances. During the late-ripening, the insoluble starch and polymerization-sensitive polyphenol contents were significantly decreased (P<0.05), e.g. insoluble starch of Granny Smith apple juice decreased from 5.20 mg/mL to lower than the detection limit, and total phenol content of Huashuo apple juice decreased from 291.63 mg gallic acid/100mL to 2.55 mg gallic acid/100mL. However, the pectin content was significantly increased during late-ripening (P<0.05), e.g. pectin content of Golden Delicious apple juice was increased from 0.66 mg/mL to 7.34 mg/mL, which could effectively improve the cloud stability of NFC apple juice. The outcome of this work could provide the theoretical basis for improving the could stability of NFC apple juice.

Key words： variety; late ripening; cloudy apple juice; cloud stability; precipitation-sensitive substances

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