食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 297 - 304

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038310

研究报告

不同加工工艺对胡柚汁品质的影响研究

  • 朱奕婷 ,
  • 林杨 ,
  • 汪丽霞 ,
  • 徐小忠 ,
  • 林倩倩 ,
  • 陈诺
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(常山县胡柚研究院,浙江 衢州,324000)
    3(浙江金明生物科技有限公司,浙江 衢州,324000)
第一作者:硕士研究生(林杨副教授为通信作者,E-mail:linyang@zjut.edu.cn)

收稿日期: 2023-12-19

  修回日期: 2024-02-19

  网络出版日期: 2025-01-23

基金资助

衢州市重点科技攻关计划项目课题(2022K25,2023K101,2023K078)

收起

Effects of different processing technologies on quality of Citrus aurantium L.Changshanhuyou Juice

  • ZHU Yiting ,
  • LIN Yang ,
  • WANG Lixia ,
  • XU Xiaozhong ,
  • LIN Qianqian ,
  • CHEN Nuo
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  • 1(College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Changshan County Huyou Research Institute, Quzhou 324000, China)
    3(Zhejiang Jinming Biotechnology Co.Ltd., Quzhou 324000, China)

Received date: 2023-12-19

  Revised date: 2024-02-19

  Online published: 2025-01-23

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摘要

以常山胡柚为原料,研究胡柚果经过不同取汁方式、不同杀菌工艺等关键果汁加工单元操作前后的胡柚汁品质变化。通过对胡柚汁微生物、酶活、色度、黄酮等多个指标进行测定,分析不同加工工艺对胡柚汁品质的影响。研究表明,带皮取汁能较好保留胡柚皮中总酚、黄酮及抗坏血酸成分,而对胡柚汁pH、可滴定酸和总糖含量无显著影响(P<0.05),可溶性固形物略有增加,果汁亮度下降、黏度上升;去皮去囊衣的胡柚汁营养损失较大,但具有更好的感官品质及总超氧化物歧化酶(superoxide dismutase, SOD)活力。热杀菌会降低胡柚汁中微生物数量、总SOD活力、酸度、可溶性固形物、黄酮及抗坏血酸含量,增加总糖和总酚含量,对果汁整体色度影响显著,且不同杀菌温度对各处理果汁品质的影响差异显著。二次杀菌几乎可以杀灭胡柚汁中所有微生物,但同时会降低总SOD活力、黄酮及抗坏血酸含量,与热杀菌相比,二次杀菌对胡柚汁品质的总体影响较小。

关键词： 常山胡柚; 加工工艺; 品质; 取汁方式; 热杀菌; 二次杀菌

本文引用格式

朱奕婷 , 林杨 , 汪丽霞 , 徐小忠 , 林倩倩 , 陈诺 . 不同加工工艺对胡柚汁品质的影响研究[J]. 食品与发酵工业, 2025 , 51(1) : 297 -304 . DOI: 10.13995/j.cnki.11-1802/ts.038310

Abstract

Using Citrus aurantium L.Changshanhuyou as the raw material, the quality changes of the juice before and after key juice processing units such as different juice extraction methods and sterilization processes were studied.By measuring properties such as microorganisms, enzyme activity, chromaticity, and flavonoids of Citrus aurantium L.Changshanhuyou juice, the effects of different processing techniques on the quality of the juice were analyzed.Results showed that extracting juice with peel could effectively retain the total phenols, flavonoids, and ascorbic acid components in Changshanhuyou peel.The pH, titratable acid, and total sugar content of the juice did not show significant changes, while soluble solids slightly increased and the brightness and viscosity of the juice decreased.Although the peeled and decapsulated juice had a significant nutritional loss, it had better sensory quality and total SOD activity.Thermal sterilization could cause a decrease in the number of microorganisms, total SOD activity, acidity, soluble solids, flavonoids, and ascorbic acid content of Changshanhuyou juice, as well as an increase in total sugar and phenolic content.The overall chromaticity of the juice changed significantly, and the influence of different sterilization temperatures on parameters varied significantly.Secondary sterilization could almost kill all microorganisms in the juice, but it could also cause losses in total SOD activity, flavonoids, and ascorbic acid.Compared with thermal sterilization, secondary sterilization had a smaller overall impact on the quality of Changshanhuyou juice.

Key words： Citrus aurantium L.Changshanhuyou; processing technologies; quality; extracting methods; thermal sterilization; secondary sterilization

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