饮料工业
飲料工業
음료공업
The Beverage Industry
2015年
5期
8-13,19
,共7页
吕春玲%姜绍通%沈鸿%齐路路
呂春玲%薑紹通%瀋鴻%齊路路
려춘령%강소통%침홍%제로로
桑葚汁%旋转蒸发浓缩%营养品质%有机酸
桑葚汁%鏇轉蒸髮濃縮%營養品質%有機痠
상심즙%선전증발농축%영양품질%유궤산
mulberry juice%concentrated by rotary evaporation%nutritive quality%organic acids
为了探讨旋转蒸发浓缩的温度和浓缩度对桑葚汁营养品质和有机酸含量的影响，将鲜榨的桑葚汁于不同温度的条件下进行旋转蒸发浓缩处理，得到可溶性固形物含量为30、40、50、60°Brix的四种浓缩汁，比较分析各复原汁与新鲜桑葚汁的色泽、总糖、花青素、总酚、总黄酮、Vc、5-HMF以及有机酸种类和含量。结果表明：随着浓缩温度和浓缩汁可溶性固形物含量的增加，桑葚复原汁的颜色变暗，色差值△E值逐渐变大，总糖、花青素、总酚、总黄酮和维生素C的含量有所减少，而褐变度和5-HMF含量逐渐升高。桑葚汁中主要的有机酸是苹果酸和柠檬酸，随着可溶性固形物含量的不断增加，有机酸中除了柠檬酸的含量有所增加，其余五种有机酸的含量逐渐下降。综上，旋转蒸发的温度为60℃、浓缩度为50°Brix时能更好的保持桑葚复原汁中的风味营养物质。
為瞭探討鏇轉蒸髮濃縮的溫度和濃縮度對桑葚汁營養品質和有機痠含量的影響，將鮮榨的桑葚汁于不同溫度的條件下進行鏇轉蒸髮濃縮處理，得到可溶性固形物含量為30、40、50、60°Brix的四種濃縮汁，比較分析各複原汁與新鮮桑葚汁的色澤、總糖、花青素、總酚、總黃酮、Vc、5-HMF以及有機痠種類和含量。結果錶明：隨著濃縮溫度和濃縮汁可溶性固形物含量的增加，桑葚複原汁的顏色變暗，色差值△E值逐漸變大，總糖、花青素、總酚、總黃酮和維生素C的含量有所減少，而褐變度和5-HMF含量逐漸升高。桑葚汁中主要的有機痠是蘋果痠和檸檬痠，隨著可溶性固形物含量的不斷增加，有機痠中除瞭檸檬痠的含量有所增加，其餘五種有機痠的含量逐漸下降。綜上，鏇轉蒸髮的溫度為60℃、濃縮度為50°Brix時能更好的保持桑葚複原汁中的風味營養物質。
위료탐토선전증발농축적온도화농축도대상심즙영양품질화유궤산함량적영향，장선자적상심즙우불동온도적조건하진행선전증발농축처리，득도가용성고형물함량위30、40、50、60°Brix적사충농축즙，비교분석각복원즙여신선상심즙적색택、총당、화청소、총분、총황동、Vc、5-HMF이급유궤산충류화함량。결과표명：수착농축온도화농축즙가용성고형물함량적증가，상심복원즙적안색변암，색차치△E치축점변대，총당、화청소、총분、총황동화유생소C적함량유소감소，이갈변도화5-HMF함량축점승고。상심즙중주요적유궤산시평과산화저몽산，수착가용성고형물함량적불단증가，유궤산중제료저몽산적함량유소증가，기여오충유궤산적함량축점하강。종상，선전증발적온도위60℃、농축도위50°Brix시능경호적보지상심복원즙중적풍미영양물질。
Fresh mulberry juice was rotaried,evaporated and concentrated in the conditions of different temperature in order to explore the influence of rotary evaporation concentration to mulberry juice nutritional quality and organic acid content. Take four concentrations respectively includes soluble solids content of 30°Brix,40°Brix,50°Brix,and 60°Brix, and compare and analyze the color,total sugar,anthocyanin,total phenol and flavonoids,Vc,5-HMF,organic acid types and levels between reconstituted juice and fresh mulberry juice. Results indicate that with the increase of concentrated temperature and soluble solids content in the concentrate mulberry reconstituted juice,color darkened;total color difference△E value increased gradually;total sugar,anthocyanin,Vc,total flavonoids and total phenol content have decreased but the 5-HMF content has increased. The main organic acids in mulberry juice are malic acid and citric acid. With the increase of concentrated temperature and soluble solids content in the concentrate mulberry juice,in addition to the citric acid in organic acid content increased,the rest of the five kinds of organic acid content decreased gradually. In conclusion,the mulberries flavor of compound juice of nutrients can be keep better in the condition which temperature is 60℃and concentration is 50°Brix.
