【作者】 沈雨思； 朱丹实； 寇程程； 刘贺； 曹雪慧； 励建荣；

【Author】 Shen Yusi;Zhu Danshi;Kou Chengcheng;Liu He;Cao Xuehui;Li Jianrong;College of Food Science and Technology,Bohai University;National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural Products;

【机构】 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心；

【摘要】 云状颗粒是苹果浊汁中的重要组成部分,也是影响果汁品质的关键因素。本文通过不同过滤条件(100,200,300,400目)获得云颗粒大小不同的苹果浊汁,考察其粒径、云度稳定性、浊度、可溶性固形物、可滴定酸、果胶含量和电子鼻等指标对浊汁稳定性、营养品质及挥发性风味的影响。结果表明,随着过滤目数的增加,颗粒尺寸显著减小(P <0.05)。浊度随着粒径减小而降低,而云度稳定性逐渐增加,当果汁颗粒减小到一定程度之后(300目和400目过滤)样品间无显著性差异。可溶性固形物、可滴定酸和果胶含量随着云粒径的减小而降低,糖酸比逐渐升高,其中可滴定酸和糖酸比在200目和300目样品间并无显著性差异。通过电子鼻可以区分不同云颗粒大小的苹果浊汁,云颗粒大小对苹果浊汁中的氮氧化物,醇和芳香族化合物影响较大。综合看来,云颗粒减小有助于提高悬浮颗粒的稳定性,并对苹果汁的风味和营养成分存在一定影响。本研究可为优化苹果浊汁加工工艺,提高果汁品质提供理论指导。更多还原

【Abstract】 Cloud particles are an important part of cloudy apple juice and also play key roles in the quality of juice.In this paper,different particle sizes in cloudy apple juice were obtained following filtration with different mesh sizes(100,200,300 and 400-mesh).The effects of these quality indexes,such as,particle size,cloud stability,turbidity,total soluble solids,titratable acid,pectin content and electronic nose on the stability,nutrient quality,and volatile flavor of cloudy apple juice were evaluated.The results showed that,as the filtration meshes increased,the particle size decreased significantly(P <0.05).The turbidity decreased with decreasing particle size,while cloud stability increased.However,after the particles were reduced to a certain degree(300 and 400-mesh filtration),there was no significant difference between the samples.The content of total soluble solids,titratable acid and pectin decreased with decreasing cloud particle size,while the ratio of sugar to acid increased,and there was no significant difference both on the titrable acid and sugar-acid ratio between the 200 mesh and 300 mesh samples.The electronic nose could distinguish the cloudy apple juice of different cloud particle sizes.Cloud particle size had a greater influence on nitrogen oxides,alcohols and aromatic compounds in cloudy apple juice.In general,the reduction in cloud particles improved the suspension stability of juice and had a certain influence on the flavour and nutritional content of apple juice.The study could provide theoretical guidance for optimizing the processing technology of cloudy apple juice and improving the quality of juice.更多还原