【作者】 吕美琳； 陈洪杰； 龙雯洁； 宋文娜； 吕长鑫； 范明慧；

【Author】 Lv Meilin;Chen Hongjie;Long Wenjie;Song Wenna;Lv Changxin;Fan Minghui;College of Food Science and Engineering,Bohai University;Liaoning Baiyi Management Group Co.,Ltd.;

【机构】 渤海大学食品科学与工程学院； 辽宁佰益管理集团有限公司；

【摘要】 以富硒胡萝卜为原料,探讨热处理对NFC富硒胡萝卜汁稳定性及风味的影响。将富硒胡萝卜在70-90℃温度下进行热处理,测定不同热处理温度和时间对NFC富硒胡萝卜汁出汁率、POD活性、PPO活性、色差、浊度、Zeta电位、离心沉淀率、流变特性等指标的变化及不同处理温度对风味物质的影响。结果表明:NFC富硒胡萝卜汁热处理后出汁率增加了13.26%;POD活性和PPO活性下降到5%以下,接近失活;色差值增加色泽亮度增加;浊度值和Zeta电位值均升高;离心沉淀率下降了7倍;粘度显著降低;热处理后1-石竹烯、苯甲醛等风味物质减少,正辛醛和2-甲基丁酸乙酯等风味物质增加,同时增加了A-石竹素、壬醛、己醛、丁酸丁酯等新的风味物质。热处理能显著提高NFC富硒胡萝卜汁稳定性,使其具有较好品质,降低生产成本,增加商品价值。更多还原

【Abstract】 The effect of heat treatment on the stability and flavor of NFC selenium-enriched carrot juice was investigated by using selenium-enriched carrot as raw material.The selenium-enriched carrot was heat treated at 70～90 ℃,and the changes of juice yield,POD activity,PPO activity,color difference,turbidity,Zeta potential,centrifugal precipitation rate and rheological properties of NFC selenium-enriched carrot juice were measured at different heat treatment temperature and time,and the effects of different treatment temperatures on flavor substances.The results showed that the juice extraction rate of NFC Se-enriched carrot juice increased by 13.26% after heat treatment,the activity of POD and PPO decreased to less than 5%,nearly deactivation,color difference increased,color brightness increased,turbidity value and Zeta potential increased,centrifugal precipitation rate decreased by 7 times,and viscosity decreased significantly.After heat treatment,the flavor substances such as 1-caryophyllene and benzaldehyde were reduced,while the flavor substances such as n-octyal and 2-methylbutyrate were increased,and the new flavor substances such as A-caryophyllene,nonal,hexal and butyl butyrate were increased.Heat treatment can significantly improve the stability of NFC selenium-rich carrot juice,make it have better quality,reduce production cost and increase commodity value.更多还原