不同加工工艺对胡柚汁品质的影响研究OA北大核心

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 micro-organisms,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 phe-nols,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 signifi-cantly,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.