农业工程学报
農業工程學報
농업공정학보
2014年
3期
264-270
,共7页
宋自娟%徐怀德%高锦明%张明兰%肖蕊%李文娟
宋自娟%徐懷德%高錦明%張明蘭%肖蕊%李文娟
송자연%서부덕%고금명%장명란%초예%리문연
贮藏%加工%物理特性%化学特性%冷打浆%沙棘浓缩浊汁
貯藏%加工%物理特性%化學特性%冷打漿%沙棘濃縮濁汁
저장%가공%물리특성%화학특성%랭타장%사극농축탁즙
storage%process%physical properties%chemical properties%cold crushing%sea buckthorn concentrated cloudy juice
为了研究沙棘浓缩浊汁加工及其品质的变化，该文以沙棘果为原料，研究了冷打浆法生产沙棘浊汁及浓缩浊汁加工和贮藏过程中的理化变化。结果表明：冷打浆工艺制得到的沙棘浊汁品质优良，其可溶性固形物质量分数高达18.0%，总酸度达4.24%，含维生素C 729.69 mg/100 mL，总黄酮445.17 mg/100 mL，总多酚924.67 mg/100 mL，多糖25.22 mg/100 mL。在45℃，真空度为0.095～0.1 MPa的条件下对沙棘浊汁减压浓缩，随着浓缩倍数的增加，加热时间延长，沙棘浊汁营养和保健成分减少，总酸度增加，pH值减小，褐变指数增大，5-HMF含量增加；与3倍和4倍沙棘浓缩浊汁相比，2倍沙棘浓缩浊汁营养和保健成分保存率最高，褐变指数较小、5-HMF含量较低。不同浓缩倍数的沙棘浊汁在自然室温（10～25℃）和冷藏条件（5～8℃）下放置60 d，维生素C、总黄酮、总多酚和多糖含量呈下降趋势，pH 值和总酸度变化不明显，褐变指数增加，5-HMF 含量增加；相同浓缩倍数的沙棘浊汁在冷藏条件下放置比在自然室温条件下放置时营养和保健成分的保存率高，冷藏条件下2倍沙棘浓缩浊汁的营养和保健成分的保存率最高，其维生素C、总黄酮、总多酚、多糖的保存率比室温条件下2倍沙棘浓缩浊汁分别高11.46%、20.44%、18.37%、9.83%，且冷藏条件下放置的沙棘浓缩浊汁褐变指数小，5-HMF含量低，冷藏条件有利于沙棘浓缩浊汁的保存；2倍沙棘浓缩浊汁在室温条件下贮藏不稳定，在冷藏条件下其贮藏稳定性优于3倍和4倍沙棘浓缩浊汁。
為瞭研究沙棘濃縮濁汁加工及其品質的變化，該文以沙棘果為原料，研究瞭冷打漿法生產沙棘濁汁及濃縮濁汁加工和貯藏過程中的理化變化。結果錶明：冷打漿工藝製得到的沙棘濁汁品質優良，其可溶性固形物質量分數高達18.0%，總痠度達4.24%，含維生素C 729.69 mg/100 mL，總黃酮445.17 mg/100 mL，總多酚924.67 mg/100 mL，多糖25.22 mg/100 mL。在45℃，真空度為0.095～0.1 MPa的條件下對沙棘濁汁減壓濃縮，隨著濃縮倍數的增加，加熱時間延長，沙棘濁汁營養和保健成分減少，總痠度增加，pH值減小，褐變指數增大，5-HMF含量增加；與3倍和4倍沙棘濃縮濁汁相比，2倍沙棘濃縮濁汁營養和保健成分保存率最高，褐變指數較小、5-HMF含量較低。不同濃縮倍數的沙棘濁汁在自然室溫（10～25℃）和冷藏條件（5～8℃）下放置60 d，維生素C、總黃酮、總多酚和多糖含量呈下降趨勢，pH 值和總痠度變化不明顯，褐變指數增加，5-HMF 含量增加；相同濃縮倍數的沙棘濁汁在冷藏條件下放置比在自然室溫條件下放置時營養和保健成分的保存率高，冷藏條件下2倍沙棘濃縮濁汁的營養和保健成分的保存率最高，其維生素C、總黃酮、總多酚、多糖的保存率比室溫條件下2倍沙棘濃縮濁汁分彆高11.46%、20.44%、18.37%、9.83%，且冷藏條件下放置的沙棘濃縮濁汁褐變指數小，5-HMF含量低，冷藏條件有利于沙棘濃縮濁汁的保存；2倍沙棘濃縮濁汁在室溫條件下貯藏不穩定，在冷藏條件下其貯藏穩定性優于3倍和4倍沙棘濃縮濁汁。
위료연구사극농축탁즙가공급기품질적변화，해문이사극과위원료，연구료랭타장법생산사극탁즙급농축탁즙가공화저장과정중적이화변화。결과표명：랭타장공예제득도적사극탁즙품질우량，기가용성고형물질량분수고체18.0%，총산도체4.24%，함유생소C 729.69 mg/100 mL，총황동445.17 mg/100 mL，총다분924.67 mg/100 mL，다당25.22 mg/100 mL。재45℃，진공도위0.095～0.1 MPa적조건하대사극탁즙감압농축，수착농축배수적증가，가열시간연장，사극탁즙영양화보건성분감소，총산도증가，pH치감소，갈변지수증대，5-HMF함량증가；여3배화4배사극농축탁즙상비，2배사극농축탁즙영양화보건성분보존솔최고，갈변지수교소、5-HMF함량교저。불동농축배수적사극탁즙재자연실온（10～25℃）화랭장조건（5～8℃）하방치60 d，유생소C、총황동、총다분화다당함량정하강추세，pH 치화총산도변화불명현，갈변지수증가，5-HMF 함량증가；상동농축배수적사극탁즙재랭장조건하방치비재자연실온조건하방치시영양화보건성분적보존솔고，랭장조건하2배사극농축탁즙적영양화보건성분적보존솔최고，기유생소C、총황동、총다분、다당적보존솔비실온조건하2배사극농축탁즙분별고11.46%、20.44%、18.37%、9.83%，차랭장조건하방치적사극농축탁즙갈변지수소，5-HMF함량저，랭장조건유리우사극농축탁즙적보존；2배사극농축탁즙재실온조건하저장불은정，재랭장조건하기저장은정성우우3배화4배사극농축탁즙。
Sea buckthorn berries were used as raw materials to study the process of concentrating sea buckthorn cloudy juice and their quality. Physicochemical properties including vitamin C, total flavonoids, total polyphenols, polysaccharides, pH value, total acidity, and browning index changed. Cold crushing sea buckthorn berries, concentrating production and the storage of concentrated cloudy juices were investigated systematically. The results showed that the quality of sea buckthorn juice obtained by cold crushing process technology was excellent. The contents of soluble solids and total acidity reached to 18.0% and 4.24% of sea buckthorn juice obtained respectively. It contained vitamin C 729.69 mg/100mL, flavonoids 445.17 mg/100mL, total polyphenols 924.67 mg/100mL and polysaccharides 25.22 mg/100mL. Disc milk separator removed the impurities and oil in sea buckthorn juice due to horizontal screw centrifuge. Whole cold crushing was fast with low temperature. Nutrient and health components in sea buckthorn juice lost less, they had been effectively enriched. Then, different concentrations for multiple sea buckthorn juices were processed at 45℃ by evaporation in the vacuum of 0.095~0.1 MPa. With the increase of the concentration, the loss rate of nutrients and browning index became larger, the total acidity and 5-HMF content were increased and pH value was decreased. Different concentratedn juices were placed at room temperature (10 to 25℃) and refrigerated conditions (5 to 8℃) for 60 days, their physicochemical properties were changed as follows. Vitamin C, flavonoids, total polyphenols and polysaccharide contents decreased gradually, pH and total acidity did not change significantly, browning index and 5-HMF content increased. Furthermore, refrigerated conditions were conducive to the preservation of the sea buckthorn juice compared with the room temperature condition. The nutrient and health components in preserving rate of same multiple sea buckthorn cloudy juices placed at refrigerated conditions were higher than that placed at natural room temperature. The nutrient and health components in preserving rate of 2-fold concentrated cloudy juice at refrigerated conditions was highest. Its vitamin C, total flavonoids, total polyphenols, polysaccharides preservation rate were 11.46%, 20.44%, 18.37%, 9.83% higher than that of 2-fold concentrated cloudy juice placed at room temperature. Moreover, the browning index and 5-HMF content of concentrated sea buckthorn cloudy juice placed at refrigeration conditions was lower. 2-fold sea buckthorn cloudy juice stored at room temperature conditions was not stabile, but the stability of 2-fold concentrated cloudy juice at refrigerated conditions was better than that of 3 times and 4 times concentrated cloudy juice.
