Study on the hardening technology of Ponkan juice sacs
-
摘要: 以湘西椪柑果实为材料,通过单因素实验研究氯化钙浓度、温度、时间对柑橘汁胞的硬度与感官品质的影响,再通过正交实验得到硬化的最佳工艺。实验结果表明:在单因素实验研究中,汁胞的硬度随着氯化钙浓度和处理时间的增加而增大,感官分数随着氯化钙浓度和时间的增加均先增大后减小。汁胞硬度和感官分数随温度的升高先增大后减小,当温度为40℃时最大。正交实验表明,氯化钙浓度为0.3%、时间30 min、温度为40℃时硬度和感官品质最佳。Abstract: The effect of calcium chloride ( Ca Cl2) concentration, temperature and time on the hardness and sensory quality of Xiangxi ponkan juice sacs were studied using single factor experiment and orthogonal test. The results showed that the hardness of the juice sacs increased with the increasing of Ca Cl2 concentration and treatment time.While the sensory scores increased first then decreased with the increasing of Ca Cl2 concentration and treatment time.The hardness and sensory scores first increased and then decreased with the increasing of the temperature, and the highest level was obtained when the temperature reached to 40 ℃. Orthogonal experiments showed that the optimum hardening technology was the concentration of 0.3% Ca Cl2, 30 min and 40 ℃.
-
Keywords:
- Ponkan /
- juice sacs /
- hardening /
- calcium chloride
-
[1] 叶兴乾, 刘东红.柑橘加工与综合利用[M].北京:中国轻工业出版社, 2005:20. [2] 邓永燕.速冻橘瓣罐头生产工艺与品质改进研究[D].长沙:中南大学, 2010. [3] Magness J R.An improved type of pressure tester for the determination of fruit maturity[M].Washington, D.C.:U.S.Dept.of Agriculture, 1925.
[4] 贾艳茹, 魏建梅, 高海生.质构仪在果实品质测定方面的研究与应用[J].食品科学, 2011, 32:184-186. [5] Lucey J A, Johnson M E, Horne D S.Perspectives on the basis of the rheology and texture properties of cheese[J].Journal of Dairy Science, 2003, 86 (9) :2725-2743.
[6] Sullivan P, O’Flaherty J, Brunton N, et al.Fundanmental rheological and textural properties of doughs and breads produced from milled pearled barley flour[J].Eurpean Food Research Technology, 2010, 231:441-453.
[7] Kajuna S, Bilanski W, Mittal G S.Textural changes of banana and plantain plup during ripening[J].Journal of the Science of Food and Agriculture, 1997, 75:244-250.
[8] Ferreira D, DA Silva J A L, Pinto G, et al.Effect of sundrying on microstructure and texture of S.Bartolomeupears (Pyrus communis L) .European Food Research Technology, 2008, 226:1545-1552.
[9] 刘海军, 潘廷发, 吕春炎.提高草莓罐头果实硬度的工艺研究[J].食品科技, 2000 (1) :28-29. [10] 陆新龙.糖水染色樱桃罐头生产新技术[J].食品工业, 1999, 21 (6) :36-37. [11] 鲍晓华.青芒果罐头的研制[J].食品工业科技, 2001, 22 (1) :65-66. [12] 张俊, 程绍南, 夏其乐, 等.柑桔囊衣脱除技术进展[J].食品科技, 2008, (9) :42-44. [13] 毕阳, 刘红霞.钙对果蔬采后腐烂的控制及作用[J].甘肃农业大学学报, 2000, 35 (1) :1-5. [14] 胡云红.黄桃罐头硬化工艺及机理研究[D].西安:陕西科技大学, 2007. [15] 欧志锋.钙处理对红富士苹果果实品质及贮藏性的影响[D].济南:山东农业大学, 2014. [16] Li L, Ban Z J, Li X H, et al.Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of‘Lingwu Long’Jujube fruit[J].Journal of Food Science and Technology, 2014, 51 (4) :700-707.
[17] 刘绍军, 曹志刚.草莓罐头固形物硬化的研究[J].河北职业技术师范学院学报, 2000, 14 (4) :9-11. [18] 吴根福, 陈佩华.粒粒橙饮料的分层与汁胞萎瘪褪色的初步研究[J].天然产物研究与开发, 1995, 7 (1) :77-81. [19] 谢培荣.不同贮藏方法对柑橘汁胞硬化的影响[J].浙江柑橘, 2003, 20 (1) :32-33. [20] Klein J D, Lurie S.Prestorage heating of apple fruit for enhanced postharvest quality:interaction of time and temperature[J].Hort Science, 1992, 27 (4) :326-328.
[21] Conway W S, Sams C E, Wang C Y, et al.Additive effects of postharvest calcium and heat treatment on reducing decay and maintaining quality in apples[J].Journal of the American Society for Horticultural Science, 1994, 119 (1) :49-53.
计量
- 文章访问数: 142
- HTML全文浏览量: 6
- PDF下载量: 101
下载:
