食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
14期
28-32
,共5页
香蕉果酒%超高压%功能物质%矿物质%杀菌%香气成分
香蕉果酒%超高壓%功能物質%礦物質%殺菌%香氣成分
향초과주%초고압%공능물질%광물질%살균%향기성분
banana fruit wine%ultrahigh pressure%functional materials%minerals%sterilization%aroma compositions
采用超高压技术处理香蕉果酒,首先研究了不同压力和不同处理时间对真菌总数和细菌总数的影响.然后在300 MPa压力下处理6 min,研究了其对香蕉果酒的主要功能成分(总酚、多巴胺和总黄酮)、矿物质(K、Mg、P和Ca)和香气成分的影响.结果发现:超高压处理后,真菌总数和细菌总数随处理压力的增加和处理时间的延长呈下降趋势;在300 MPa压力下处理6 min,香蕉果酒中的细菌总数和真菌总数均降至10 cfu/mL以下.香蕉果酒中总酚、多巴胺和总黄酮在酒中的保留率分别为61.41%、81.65%、89.44%.K、Mg、P和Ca等矿物质在香蕉果酒中的保留率分别为90.00%、64.66%、86.13%、60.80%;香蕉果酒中的香气化合物主要以醇类和酯类为主,超高压处理改变了香蕉果酒中香味物质的含量与组成,在300 MPa压力下处理6 min后,香气成分检出率减少52种,主要成分减少6种,醇类物质相对含量显著增加,酯类物质相对含量减少,其中乙酸乙酯含量大幅提高.
採用超高壓技術處理香蕉果酒,首先研究瞭不同壓力和不同處理時間對真菌總數和細菌總數的影響.然後在300 MPa壓力下處理6 min,研究瞭其對香蕉果酒的主要功能成分(總酚、多巴胺和總黃酮)、礦物質(K、Mg、P和Ca)和香氣成分的影響.結果髮現:超高壓處理後,真菌總數和細菌總數隨處理壓力的增加和處理時間的延長呈下降趨勢;在300 MPa壓力下處理6 min,香蕉果酒中的細菌總數和真菌總數均降至10 cfu/mL以下.香蕉果酒中總酚、多巴胺和總黃酮在酒中的保留率分彆為61.41%、81.65%、89.44%.K、Mg、P和Ca等礦物質在香蕉果酒中的保留率分彆為90.00%、64.66%、86.13%、60.80%;香蕉果酒中的香氣化閤物主要以醇類和酯類為主,超高壓處理改變瞭香蕉果酒中香味物質的含量與組成,在300 MPa壓力下處理6 min後,香氣成分檢齣率減少52種,主要成分減少6種,醇類物質相對含量顯著增加,酯類物質相對含量減少,其中乙痠乙酯含量大幅提高.
채용초고압기술처리향초과주,수선연구료불동압력화불동처리시간대진균총수화세균총수적영향.연후재300 MPa압력하처리6 min,연구료기대향초과주적주요공능성분(총분、다파알화총황동)、광물질(K、Mg、P화Ca)화향기성분적영향.결과발현:초고압처리후,진균총수화세균총수수처리압력적증가화처리시간적연장정하강추세;재300 MPa압력하처리6 min,향초과주중적세균총수화진균총수균강지10 cfu/mL이하.향초과주중총분、다파알화총황동재주중적보류솔분별위61.41%、81.65%、89.44%.K、Mg、P화Ca등광물질재향초과주중적보류솔분별위90.00%、64.66%、86.13%、60.80%;향초과주중적향기화합물주요이순류화지류위주,초고압처리개변료향초과주중향미물질적함량여조성,재300 MPa압력하처리6 min후,향기성분검출솔감소52충,주요성분감소6충,순류물질상대함량현저증가,지류물질상대함량감소,기중을산을지함량대폭제고.
The effects of ultrahigh pressure on the the main functional components (total phenolics, dopamine and total flavonoids), minerals (K, Mg, P and Ca), the numbers of total bacteria and total fungi, and aroma compositions in the banana fruit wine. The results showed that the numbers of total bacteria and total fungi were decreased with the increase of pressure level and pressure-holding time. The numbers of total bacteria and total fungi were decreased to 10 cfu/mL after pressure treatment at 300 MPa for 6 min. After treated at 300 MPa for 6 min, the retention rates of the total phenol, dopamine and total flavonoids in banana fruit wine were 61.41%, 81.65%and 89.44%respectively, and the retention rates of K, Mg, P and Ca were respectively 90.00%, 64.66%, 86.13%, 60.80 %. Ultrahigh pressure treatment can change the aroma compositions and contents in banana fruit wine. Under the ultrahigh pressure treatment of 300 MPa for 6min, the detection rate was decrease by 52 kinds of aroma components and main ingredient reduced by 6 kinds. The aroma compounds in banana fruit wine were mainly alcohols and esters, the relative content of alcohols increased significantly and the relative content of esters decreased, the content of ethyl acetate significantly was improved.
