食品与发酵工业2026，Vol.52Issue(18)：278-286,9.DOI:10.13995/j.cnki.11-1802/ts.045232
钙-烫协同调控苹果粒热加工品质的作用机制
Mechanism of calcium-blanching synergistically regulates thermal processing quality of apple kernels
摘要
Abstract
This study investigated the effects of blanching time,calcium salt type and concentration,and immersion time on the hard-ness and color of apple kernels,aiming to determine the optimal processing conditions and preliminarily elucidate the mechanism for quali-ty improvement from the perspectives of endogenous enzyme activity and pectin structure modulation.The results indicated that immersion in 10 g/L calcium ascorbate(CA)for 1 hour improved color compared to the no-calcium(Cn)group.The hardness significantly increased from 6.0 N in the Cn group to 9.8 N,which was much higher than other calcium treatments(calcium lactate:7.2 N;calcium gluconate:7.4 N).Blanching at 98 ℃ for 3 minutes reduced polyphenol oxidase activity from 22.0 U/g to 2.6 U/g,while largely preserving catalase activity.Fourier transform infrared spectroscopy(FTIR)results showed the disappearance of the peak at 1 735 cm-1(attributed to methyl-esterified carboxyl groups)and a reduction in the peak at 1 645 cm-1(free carboxyl C=O stretching),suggesting the chelation of calci-um ions with free carboxyl groups of pectin to form soluble pectates.Simultaneously,X-ray diffraction(XRD)analysis revealed that the addition of calcium ascorbate increased the crystallinity of cellulose,thereby enhancing the thermal stability of the cell wall.Scanning elec-tron microscopy(SEM)demonstrated that the treated samples exhibited a more compact microstructure,whereas the control group dis-played a rougher surface with more pores.Compared to the control group,the optimized apple kernels increased of 4.5-fold in total sugar,5-fold in sugar-to-acid ratio,and 5-fold in total soluble solids content,with no significant change in total acidity.The findings provide a theoretical reference for the deep processing and quality enhancement of fruits.关键词
苹果粒/热加工/钙盐处理/品质提升Key words
apple kernels/thermal processing/calcium treatment/quality enhancement引用本文复制引用
柴雅芳,朱士臣,柯志刚,周绪霞,刘书来,丁玉庭..钙-烫协同调控苹果粒热加工品质的作用机制[J].食品与发酵工业,2026,52(18):278-286,9.基金项目
第一师阿拉尔市财政科技计划项目(2024SP02) （2024SP02）
浙江省援疆科技特派员项目(柯志刚) （柯志刚）
