食品与机械2023，Vol.39Issue(11)：152-160,9.DOI:10.13652/j.spjx.1003.5788.2023.60139
蓝靛果汁加工过程中褐变机理及防控技术
Browning mechanism of indigo juice during processing prevention and control technology
摘要
Abstract
Objective:Indigo fruit juice is prone to browning during processing.Methods:A kinetic model was fitted by determining the changes in browning degree,vitamin C(VC)content,and 5-hydroxymethylfurfural(5-HMF)content of indigo fruit juice during the sterilization process.Results:The optimal conditions were obtained by single factor and response surface optimization test,and the changes of microbiological,physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4,25 and 37 ℃ for 30 days.The results showed that the changes in Browning degree,VC and 5-HMF content were consistent with the joint,first-order and zero-order reaction kinetics models,respectively.The optimal conditions of single factor and response surface optimization were as follows:dosage 0.21％,temperature 39 ℃,time 45 min,and inhibition rate of non-enzymatic Browning was 95.13％under these conditions.At 4 ℃,the juice test indexes of indigo juice changed relatively slowly.At the end of storage,the total number of colonies was less than 100 CFU/mL,and the contents of soluble solids,total phenols,anthocyanins,VC and reducing sugars were relatively high.They were 14.15％,262.02 g/100 g,380.50 mg/L,65.37 mg/L and 9.62 g/100 g,respectively,with sensory scores of 82.3 points,with the fruit aroma and fruit taste,uniform color and uniform texture of indigo fruit.Conclusion:Through experiments,the browning of indigo juice during storage was significantly inhibited.关键词
蓝靛果汁/非酶促褐变/褐变机理/防控技术Key words
indigo juice/non-enzymatic browning/browning mechanism/prevention and control technology引用本文复制引用
马永强,李丹,杨晨曦,薛清卓,韩春然..蓝靛果汁加工过程中褐变机理及防控技术[J].食品与机械,2023,39(11):152-160,9.基金项目
黑龙江省应用技术研究与开发计划项目(编号:GA20B301) （编号:GA20B301）
