Study on the variation of nutrient contents and sensory values in Satsuma mandarin during blanching process
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摘要: 研究柑橘罐头加工中热烫对产品品质的影响,温州蜜柑在75~100℃的热水中处理30~180s,考察热烫温度和时间对温州蜜柑营养成分及感官品质的影响。结果表明:随着热烫温度和时间的增加,橘肉中总酚、总黄酮、可溶性固形物的含量及对DPPH·的清除能力升高;橘肉中类胡萝卜素、V C、总糖、还原糖的含量,橘皮硬度及褐变指数降低;橘肉亮度变浅,颜色由橘红向橘黄转变。热烫会导致部分热敏性成分损失,但是可提高果品酚类物质含量和抗氧化性能,抑制果品酶促褐变。在100℃以下,3min内热烫对温州蜜柑果肉色泽的影响不显著。Abstract: Satsuma mandarin were blanched in hot water at 75100℃ for 30180s to explore the effect of blanching treatment on nutrient contents and sensory values in the fruit.Results showed that with the increase of temperature and prolonging of time, concentration of total phenols, total flavonoids, soluble solids and the scavenging ability on DPPH·increased.While hardness of mandarin peel, browning index ( A 420) and concentration of vitamin C, total sugar, reducing sugar, carotenoids were decreased. The color of flesh changed from red to yellow and the brightness ( L value) of flesh increased. During the blanching of Satsuma mandarin, part of heat sensitive components lost, while phenolic acids, antioxidant capacity increased, and the browning of flesh was inhibited. There was no significant variation in color of Satsuma mandarin flesh within 100℃ and 3min blanching.
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Keywords:
- blanching /
- satauma mandarin /
- nutrient contents /
- sensory values
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