【作者】 陈洪杰； 宋文娜； 吕美琳； 龙雯洁； 闫文丽； 王迪； 吕长鑫；

【Author】 Chen Hongjie;Song Wenna;Lv Meilin;Long Wenjie;Yan Wenli;Wang Di;Lv Changxin;Key Laboratory of Food Safety of Liaoning Province,National and Local Joint Engineering Research Center for Storage Processing and Safety Control Technology of Fresh Agricultural Products,College of Food Science and Engineering,Bohai University;

【机构】 渤海大学食品科学与工程学院辽宁省食品安全重点实验室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】 为充分开发胡萝卜和苹果梨资源,以富硒胡萝卜和苹果梨为原料,制备一款非浓缩还原(Not From Concentrate,NFC)复合果蔬汁。以感官评分为指标,采用单因素及响应面法优化NFC富硒胡萝卜苹果梨复合果蔬汁工艺条件;通过顶空固相微萃取和气相色谱-质谱结合技术对常温不同贮藏期果蔬汁产生的香气成分进行测定,并从宏观角度对香气成分进行分析。最优工艺条件为胡萝卜与苹果梨汁按2:1复合后添加94.88%,白砂糖添加量5%,柠檬酸添加量0.12%,感官评价最高分92.54,研制出口感独特的NFC复合果蔬汁;通过固相微萃取和气相色谱-质谱联用技术最终检测出7类76种挥发性气味物质;不同贮藏期果蔬汁中挥发性气味物质随贮藏期延长而增加。研究出的NFC复合果蔬汁酸甜适中,营养丰富,具有浓郁的胡萝卜苹果梨混合的清香味,贮藏有利于NFC复合果蔬汁的风味改善,赋予果蔬汁典型风味,本研究可为NFC复合果蔬汁产品的开发提供参考。更多还原

【Abstract】 In order to make full use of carrot and apple pear resources,a Not From Concentrate(NFC) composite fruit and vegetable juice was prepared from selenium-rich carrot and apple pear.Using sensory score as index,single factor and response surface method were used to optimize the processing conditions of NFC Se-enriched carrot,apple and pear composite fruit and vegetable juice.The aroma components of fruit and vegetable juice in different storage periods were determined by headspace solid phase microextraction and gas chromatography-mass spectrometry,and the aroma components were analyzed from a macroscopic perspective.The optimal process conditions were as follows:carrot and apple pear juice were mixed at 2:1,adding 94.88%,sugar 5%,citric acid 0.12%,the highest sensory evaluation score was 92.54,and the NFC fruit and vegetable juice with unique taste was developed.By solid phase microextraction and gas chromatogram-mass spectrometry,76 volatile odors of 7 types were detected.The volatile odor substances in fruit and vegetable juice of different storage periods increased with the extension of storage period.The developed NFC composite fruit and vegetable juice has moderate sweetness and sour,rich nutrition,and a strong mixed flavor of carrot,apple,pear.Storage is conducive to the improvement of the flavor of NFC composite fruit and vegetable juice,and gives the juice a typical flavor.This study can provide reference for the development of NFC composite fruit and vegetable juice products.更多还原