In order to reduce the loss of nutrients in the production of NFC orange juice, Beibei 447 Jin Orange was used as raw material, and degassed at 10, 20 and 30°C to adjust the DO concentration in orange juice. The physiochemical properties and content of the bioactive substance in the orange juice were determined by HPLC. The results showed that with DO content from 0.3 mg/L to 7.5 mg/L at 30°C, the contents of Vc, total phenol and total flavonoids decreased by 21%, 8% and 12%, respectively, while the contents of TSS decreased slightly. And the oxidative degradation of characteristic monomers of phenolic compounds was obvious, among which, the reduction of rutin, ferulic acid, caffeic acid and p-coumaric acid were 41%, 37%, 23% and 19%, respectively. When DO content was higher than 1.5 mg/L, the ΔE value of the orange juice sample was greater than 1.5, which showed an extremely significant difference from the control group (P<0.01). At 10 °C and 20 °C, the effect of DO content on the quality of orange juice was less significant than that of 30°C. Therefore, lowering the degassing temperature and DO content, higher quality NFC orange juice can be obtained, which provides a theoretical basis for optimizing the industrial production process.
CAI Deping
,
TAN Anqun
,
SUN Zhigao
,
HUANG Linhua
,
DOU Huating
. Effect of dissolved oxygen content on the quality of NFC orange juice degassed at different temperatures[J]. Food and Fermentation Industries, 2019
, 45(20)
: 169
-175
.
DOI: 10.13995/j.cnki.11-1802/ts.021183
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