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投稿时间：2022-09-01
投稿时间：2022-09-01
中文摘要: 以冻梨和苹果为主要原料，柠檬酸和白砂糖为辅料调配研制出非浓缩还原汁（not from concentrated，NFC）即冻梨苹果汁并研究其贮藏品质。以感官评分为主要指标，采用单因素和正交试验法优化NFC冻梨苹果汁配方，研究其贮藏过程中品质变化规律。结果表明：按照冻梨汁添加量62.6% 、苹果汁添加量31.3% 、柠檬酸添加量0.1% 、白砂糖添加量6% 进行复配，产品感官评分最高为95.6；果汁贮藏35 d中pH值和可溶性固形物含量变化较小；总酚含量呈显著下降趋势（p<0.05），ABTS+自由基、DPPH自由基和羟自由基清除率分别下降16.44% 、20.15% 和14.24% ，贮藏期微生物指标均符合国家卫生标准要求。NFC冻梨苹果汁在短期贮藏过程中抗氧化能力逐渐减弱，稳定性略显降低。
Abstract:Frozen pear and apple are the main raw materials，with citric acid and white sugar as auxiliary ingredients to develop not from concentrated（NFC）frozen pear and apple juice，and study its storage quality.Sensory evaluation was used as the main indicator，single-factor and orthogonal experimental methods were used to optimize the formula of NFC frozen pear and apple juice，and the quality changes during storage were studied.The results showed that by adding 62.6% frozen pear juice，31.3% apple juice，0.1% citric acid，and 6% white sugar for compounding，the product had a highest sensory score of 95.6；pH value and soluble solid content changed slightly during fruit juice storage for 35d；total phenol content decreased significantly（p<0.05），ABTS+，DPPH free radical scavenging rate decreased by 16.44% ，20.15% ，14.24% ，respectively；microbial indicators during storage met national health standards requirements.NFC frozen pear-apple juice gradually weakened in antioxidant capacity during short-term storage process，and stability slightly decreased.
keywords: frozen pear apple formula design storage period quality
文章编号：202311014 中图分类号： 文献标志码：
基金项目:国家“十三五”重点研发计划专项（2017YFD0400704）；辽宁省民生科技计划项目（2021JH2/10200018）
| 作者 | 单位 |
| 高惠颖1，宋娟2，景缘3，于泳渤4，张瑞1，刘静1，胡雨晴1，吕长鑫1*，马志恒1 | 1.渤海大学食品科学与工程学院，辽宁 锦州 121013；2.辽宁摩尔检测科技有限公司，辽宁 锦州 121213；3.辽宁通正检测有限公司，辽宁 沈阳 110020；4.河北晨光检测技术服务有限公司，河北 邯郸 056000 |
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