不同方法处理对苹果酸乳中果粒质地的影响
|
摘要
前期实验初步得出:通过质量分数为0.1%和0.2%的CaCl_2处理、浓度为60 U/kg和120 U/kg的果胶酶制剂处理,得到的苹果果粒质地相对更好。在此基础上,通过常压浸泡、低压处理等方法进一步研究,综合实验结果及感官评价结论得出:120 U/kg酶制剂在常压条件下处理酸乳中苹果果粒质地最好,但在实际生产过程中考虑到生产成本及工艺的可操作性,低压条件下0.1%的CaCl_2处理结果更适合。
Based on the previous process protocol and the obtained data, the preliminarily screens were performed for the texture of the apple fruit grains. The CaCl_2 treatments with the concentrations of 0.1%and 0.2%, corresponding to 60 U/kg and 120 U/kg in the pectinase preparation, and combined with the atmospheric pressure soaking and low pressure treatments, it has been concluded that the 120 U/kg enzyme preparation under normal pressure can yield the best yogurt quality in term of the fruit particle texture. Considering the actual large scale production process, production cost and feasibility of the factory process, the treatment of 0.1% calcium chloride combined with low pressure is recommended.
Based on the previous process protocol and the obtained data, the preliminarily screens were performed for the texture of the apple fruit grains. The CaCl_2 treatments with the concentrations of 0.1%and 0.2%, corresponding to 60 U/kg and 120 U/kg in the pectinase preparation, and combined with the atmospheric pressure soaking and low pressure treatments, it has been concluded that the 120 U/kg enzyme preparation under normal pressure can yield the best yogurt quality in term of the fruit particle texture. Considering the actual large scale production process, production cost and feasibility of the factory process, the treatment of 0.1% calcium chloride combined with low pressure is recommended.
引文
[1]Fuhrman B,Rosenblat M,Hayek T,et al.Ginger extract consumption reduces plasma cholesterol,inhibits LDLoxidation and attenuates development of atherosclerosis in atherosclerotic,apolipoprotein e-deficient mice[J].JNutr,2000,130(5):1124-1131.
[2]Sunny-Rob E O,Otunola E T,Lwakun B T.An evaluation of some quality parameters of a laboratory-prepared fermented groundnut milk[M].European Food Research and Technology,2004:56-58.
[3]张小平,师俊玲,李巨秀,等.苹果果肉型酸奶生产工艺研究[J].西北农林科技大学学报.2002,30(1):107-109.
[4]杨仁琴,印伯星.酸奶加工技术研究进展[J].食品工业,2017,38(6):243-247.
[5]Kinnosuke O,Norihiko T,Norio S.Chemical structures of two anthocyanins from purple sweet potato[J].Phytochem,1992,31(6):2127-2130.
[6]卢蓉蓉,杨瑞金,梅华.瑞士型苹果果粒酸奶的制备[J].食品研究与开发,2006,27(10):94-97.
[7]WEBBER D M,HETTIARACHCHY N S,LI R,et al.Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran[J].J Food Sci,2014,79(11):287-294.
[8]YOON H J,LEE K A,LEE J H,et al.Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black ricebran[J].Int J Food Sci Technol,2015,50(3):148-156.
[9]屈小媛,田维荣.黑树莓酸奶的研制[J].保鲜与加工,2011,11(5):35-38.
[10]张继成.胡萝卜菠萝酸奶的研制[J].保鲜与加工,2012,12(5):31-34.
[11]贺芬芬,刘成连,原永兵,等.采后不同钙浓度处理对贮藏期间苹果硬度及果胶含量的影响[J].北方园艺,2014,(09):147-150.
[12]王克会,李卫,程倩.我国风味型酸奶的研究现状及发展趋势[J].广东化工,2009,36(5):120-121.
[13]林焕明,黄君茹,梁大伟.水果酸奶的研究进展[J].山东食品发酵,2013,(4):48-51.
[14]杨玲,丛佩华,王强,等.不同苹果品种在贮藏过程中果实质构的变化[J].果树学报,2016,33(11):1439-1446.
[15]张海燕,张永茂,康三江,等.漂烫对速冻苹果质地的影响[J].中国酿造,2015,34(5):101-105.
[16]李宏建,刘志,王宏,等.苹果果实组织结构与果实失重率和硬度变化的关系[J].果树学报,2013,30(5):753-758.
[2]Sunny-Rob E O,Otunola E T,Lwakun B T.An evaluation of some quality parameters of a laboratory-prepared fermented groundnut milk[M].European Food Research and Technology,2004:56-58.
[3]张小平,师俊玲,李巨秀,等.苹果果肉型酸奶生产工艺研究[J].西北农林科技大学学报.2002,30(1):107-109.
[4]杨仁琴,印伯星.酸奶加工技术研究进展[J].食品工业,2017,38(6):243-247.
[5]Kinnosuke O,Norihiko T,Norio S.Chemical structures of two anthocyanins from purple sweet potato[J].Phytochem,1992,31(6):2127-2130.
[6]卢蓉蓉,杨瑞金,梅华.瑞士型苹果果粒酸奶的制备[J].食品研究与开发,2006,27(10):94-97.
[7]WEBBER D M,HETTIARACHCHY N S,LI R,et al.Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran[J].J Food Sci,2014,79(11):287-294.
[8]YOON H J,LEE K A,LEE J H,et al.Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black ricebran[J].Int J Food Sci Technol,2015,50(3):148-156.
[9]屈小媛,田维荣.黑树莓酸奶的研制[J].保鲜与加工,2011,11(5):35-38.
[10]张继成.胡萝卜菠萝酸奶的研制[J].保鲜与加工,2012,12(5):31-34.
[11]贺芬芬,刘成连,原永兵,等.采后不同钙浓度处理对贮藏期间苹果硬度及果胶含量的影响[J].北方园艺,2014,(09):147-150.
[12]王克会,李卫,程倩.我国风味型酸奶的研究现状及发展趋势[J].广东化工,2009,36(5):120-121.
[13]林焕明,黄君茹,梁大伟.水果酸奶的研究进展[J].山东食品发酵,2013,(4):48-51.
[14]杨玲,丛佩华,王强,等.不同苹果品种在贮藏过程中果实质构的变化[J].果树学报,2016,33(11):1439-1446.
[15]张海燕,张永茂,康三江,等.漂烫对速冻苹果质地的影响[J].中国酿造,2015,34(5):101-105.
[16]李宏建,刘志,王宏,等.苹果果实组织结构与果实失重率和硬度变化的关系[J].果树学报,2013,30(5):753-758.