食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
18期
25-30
,共6页
韩宗元%尹佳玉%李晓静%吴祎帆%赵立伟%白玉坤%庚新%张晓丹%崔歆卬
韓宗元%尹佳玉%李曉靜%吳祎帆%趙立偉%白玉坤%庚新%張曉丹%崔歆卬
한종원%윤가옥%리효정%오의범%조립위%백옥곤%경신%장효단%최흠앙
树莓汁%感官评价%主成分分析%响应面%营养成分
樹莓汁%感官評價%主成分分析%響應麵%營養成分
수매즙%감관평개%주성분분석%향응면%영양성분
raspberry juice%sensory evaluation%principal component analysis%response surface%nutrition components
以新鲜红树莓为原料,研究了红树莓果汁工艺和品质的影响因素.通过加热蒸煮制取红树莓汁,以感官评价为指标,包括口感、气味、色泽、黏稠度4项,每项1分~9分,采用响应面优化,研究工艺参数对树莓果汁的感官评价的影响;并通过主成分分析确定加工过程中各营养成分对果汁的影响.结果表明:软化温度51.88℃,软化时间13.55 min,蒸煮时间7.72 min,蒸煮温度108.39℃,糖添加量28.23%,红树莓果汁的感官评价指标最高,口感和风味最佳.通过检测树莓果汁中还原糖、VC、SOD值与树莓鲜果中的含量相比存在差异,但是果汁中VC、SOD、可溶性固形物、氨基态氮含量仍较高.主成分分析共提取出2个主成分因子PC1(0.880 6)、PC2(0.099 3),根据因子载荷,树莓果汁营养成分(总酸、可溶性固形物、VC、氨基态氮、SOD)和感官评价值影响最大.树莓果汁的开发过程中,其营养成分和感官评价是至关重要的,此研究可以为树莓果汁的生产提供参考.
以新鮮紅樹莓為原料,研究瞭紅樹莓果汁工藝和品質的影響因素.通過加熱蒸煮製取紅樹莓汁,以感官評價為指標,包括口感、氣味、色澤、黏稠度4項,每項1分~9分,採用響應麵優化,研究工藝參數對樹莓果汁的感官評價的影響;併通過主成分分析確定加工過程中各營養成分對果汁的影響.結果錶明:軟化溫度51.88℃,軟化時間13.55 min,蒸煮時間7.72 min,蒸煮溫度108.39℃,糖添加量28.23%,紅樹莓果汁的感官評價指標最高,口感和風味最佳.通過檢測樹莓果汁中還原糖、VC、SOD值與樹莓鮮果中的含量相比存在差異,但是果汁中VC、SOD、可溶性固形物、氨基態氮含量仍較高.主成分分析共提取齣2箇主成分因子PC1(0.880 6)、PC2(0.099 3),根據因子載荷,樹莓果汁營養成分(總痠、可溶性固形物、VC、氨基態氮、SOD)和感官評價值影響最大.樹莓果汁的開髮過程中,其營養成分和感官評價是至關重要的,此研究可以為樹莓果汁的生產提供參攷.
이신선홍수매위원료,연구료홍수매과즙공예화품질적영향인소.통과가열증자제취홍수매즙,이감관평개위지표,포괄구감、기미、색택、점주도4항,매항1분~9분,채용향응면우화,연구공예삼수대수매과즙적감관평개적영향;병통과주성분분석학정가공과정중각영양성분대과즙적영향.결과표명:연화온도51.88℃,연화시간13.55 min,증자시간7.72 min,증자온도108.39℃,당첨가량28.23%,홍수매과즙적감관평개지표최고,구감화풍미최가.통과검측수매과즙중환원당、VC、SOD치여수매선과중적함량상비존재차이,단시과즙중VC、SOD、가용성고형물、안기태담함량잉교고.주성분분석공제취출2개주성분인자PC1(0.880 6)、PC2(0.099 3),근거인자재하,수매과즙영양성분(총산、가용성고형물、VC、안기태담、SOD)화감관평개치영향최대.수매과즙적개발과정중,기영양성분화감관평개시지관중요적,차연구가이위수매과즙적생산제공삼고.
Fresh raspberries were used as raw materials to study the processing technology of the natural raspberry juice and influencing factors of its quality by heating and cooking. Sensory evaluation indicators were adopted, including flavor, smell, colour and consistency, each of which was scored from 1 points-9 points, and the experiment by the optimization of response surface aimed to attain the influence of process parameters on the raspberry juice. Moreover, through principal component analysis in the process the effect of nutrient composition on raspberry juice was determined. The results were softening temperature 51.88℃, softening time 13.55 min, cooking time 7.72 min, cooking temperature 108.39℃, the amount of sugar 28.23%and under the conditions sensory evaluation index of red raspberry juice was the highest with the best taste and flavor. By detecting raspberry juice, reducing sugar, VC and SOD value had significant differences compared with that of red raspberry, but in raspberry juice the contents of VC, SOD, soluble solids, amino nitrogen were still quite high. Two principal component factors could be extracted with PC1 of 0.880 6, PC2 of 0.099 3. According to the factor loading, raspberry juice nutrients (total acid, soluble solids, VC, amino nitrogen, SOD) and sensory evaluation value had the largest effect on raspberry juice. In the development processing , its nutrient composition and sensory evaluation were vital and the research may provide a reference for the production of raspberry juice.
