【摘要】 本研究以夏黑葡萄汁为对象，评估了低温浓缩和酶解处理2种非热加工对其可溶性固形物、花色苷、多酚、有机酸、香气成分及L~*值、a~*值、b~*值的影响。结果表明，相比于热加工，非热加工方式对葡萄汁品质的保留及改善效果显著。低温浓缩对葡萄汁中花色苷、总酚等营养活性成分保留率更高，分别提高3.1%和11.1%。同时，低温处理的葡萄汁在色泽上更加鲜亮，保留了更好的感官品质。在香气成分分析中，经低温加工的葡萄汁中检出了更多的特征香气成分(苯甲醇、正戊醇、2-乙基吡嗪、乙酸甲酯、2-乙酸戊酯等9种)。此外，通过对葡萄汁的酶解研究发现，Rapidase Smart Clear Plus酶对促进花色苷单体的溶出效果最为显著，并通过生物酶增香研究筛选出Plus T增香酶对葡萄汁风味的改善效果最佳。研究结果可为高品质浓缩葡萄汁的生产提供理论帮助与指导。更多还原

【Abstract】 The effects of low temperature processing and enzymatic hydrolysis on soluble solids, anthocyanins, polyphenols, organic acids, aroma components and L~*, a~*, b~* values of summer black grape juice were evaluated. The results showed that compared with the traditional hot processing, the two non hot processing methods had significant effects on the retention and improvement of grape juice quality. Low-temperature concentration had a higher retention rate of nutritional active components such as anthocyanins and total phenols in grape juice, increasing by 3.1% and 11.1% respectively. At the same time, the grape juice treated at low temperature was brighter in color and retained better sensory quality. In the analysis of aroma components, more characteristic aroma components were detected in the grape juice processed at low temperature(Nine kinds, including benzyl alcohol, n-amyl alcohol, 2-ethylpyrazine, methyl acetate, 2-amyl acetate, etc.. In addition, through the enzymatic hydrolysis of grape juice, Rapidase Smart Clear Plus enzyme has the most significant effect on promoting the dissolution of anthocyanin monomer. Finally, the best effect of Plus T aroma enhancing enzyme on improving the flavor of grape juice was screened by biological aroma enhancing research. The research can provide theoretical assistance and guidance for the production of high-quality concentrated grape juice.更多还原