浆果干燥技术

在苏联几乎所有园艺和野生浆果都可以干燥。最常进行干燥的有葡萄,樱桃,欧洲樱桃、草莓、树莓、黑穗状醋栗、欧洲越橘,黑莓,野生蔷薇,花揪等。     

草莓果肉饮料的生产工艺及配方

针对草莓浆果存在上市比较集中、不耐贮运的问题,以草莓原浆为主要原料,对草莓果肉饮料生产工艺及配方进行了系统的研究,得出了制作色香味俱佳的草莓果肉饮料的配方。     

浆果品质光学无损检测技术的研究进展

近年来,浆果以其营养丰富,口感好,色泽鲜艳等优点,颇受人们的喜爱。但是浆果体积小,颜色深,为其识别分拣及分级带来严重的不便。传统的浆果品质检测方法一般为破坏性的检测,且工程量大,不利于生产线实时检测。目前,许多国内外学者致力于研究浆果品质的无损检测,利用了计算机视觉技术、光谱技术及高光谱成像技术等对浆果品质进行无损检测的研究,并且取得了一定的研究成果。综合总结了国内外关于浆果品质无损检测方面的研究成果,并分析其优缺点,给出总结与展望。     

草莓小档案

别名 又名洋莓果、凤梨草莓。据说栽培时为保持浆果清洁.不为泥灰沾染.常在植株下面垫些蒿草所以就叫它“草莓”。产地 它的”祖籍“在欧洲,我们常食用的草莓的原生长地远在北美东部和南美智利,所以我国人民又称它为“洋莓”,50多年前传入我国,南北均有栽植。品种 在我国.草莓的种类有野生草莓、麝香草莓、凤梨草莓。知名的品种有:鸭嘴、鸡心.狮子头牛心果、大鸡冠、紫晶、五月香、扇子面和圆球草莓等。营养成分 草莓含有果糖.蔗糖、葡萄糖、柠檬酸、苹果酸、胡萝}、素、纤维、多种维生素及钙、磷、铁.钾等成分。它是纤维、钾、铁.维生素c等…     

褐藻酸钠在草毒酱中的使用技术

<正>草莓是营养丰富的时令浆果,果实中含有糖、酸、蛋自质及维生素c,常食草莓或以草莓为原料加工的果酱等,可以增进人体健康,     

野生酸浆果脯的加工工艺研究

本研究以野生酸浆果实为主要原料,通过单因素试验和正交试验筛选出野生酸浆果脯的加工工艺,即:糖液质量分数50%、糖渍时间24 h、烘干温度60℃、烘干时间12 h。并对影响酸浆果脯品质的护色、烫漂、硬化、糖渍和干燥等关键工艺技术进行了研究,结果表明,护色、烫漂和硬化是酸浆果脯生产的必要工序,糖渍和干燥则是控制成品含糖量及影响产品品质的关键因素。     

毛酸浆果果脯的研制

以鲜毛酸浆果为原料,确定了毛酸浆果果脯的生产工艺,并重点研究了护色、硬化、烫漂、糖制、保型及干燥过程对毛酸浆果果脯品质的影响,优选出较佳的工艺条件.     

草莓无公害生产、保鲜及深加工技术研究进展

草莓为蔷薇科多年生草本植物。草莓的果实，又名洋莓果、凤梨草莓，是一种营养丰富的水果。它的果实是膨大了的花托形浆果，鲜艳红嫩，柔软多汁，甜酸可口，芳香浓都，被视为“水果皇后”。本文对草莓无公害生产、保鲜及深加工技术进行了综述。     

研究证实草莓多酚降低肥胖人群糖尿病风险

<正>加拿大拉瓦尔大学研究人员日前发现,草莓和蔓越莓多酚类物质可改善超重和肥胖人群胰岛素敏感性,进而降低该类人群患糖尿病的风险。该项研究结果目前发表于英国《营养学》杂志上。早期研究显示,日常生活中增加水果和蔬菜的摄入量可降低2型糖尿病的发病率,尤其是浆果类。基于此,研究人员猜想浆果类如草莓和蔓越莓多酚类物质是否会影响胰岛素敏感性、     

5 种常见野生浆果的抗紫外线和抗微波辐射性能

通过亚甲基蓝酵母染色法,测定大兴安岭地区5 种野生浆果水浸提液对酿酒酵母抗辐射的保护作用。随着紫外线辐射距离的增加、辐射时间的减短、浸提液质量浓度的提高、浆果抗紫外线辐射作用增强。大兴安岭地区常见5 种浆果抗微波和抗紫外线辐射的顺序为：野生蓝莓＞红豆越橘＞五味子＞黑果花楸＞树莓。在功率120 W微波辐射20 s时,5 种浆果浸提液的抗微波辐射能力在90%以上;功率380 W,微波处理时间为20 s时,野生蓝莓、红豆越橘、五味子浆果浸提液抗微波辐射能力依然在90%左右,黑果花楸、树莓浆果浸提液的抗微波辐射能力较弱;功率780 W,微波处理时间为40 s时,野生蓝莓抗微波辐射能力仍有84%,其余4 种浆果浸提液的抗微波辐射能力大幅度下降。实验表明,大兴安岭地区5 种常见浆果浸提液均具有抗微波和抗紫外线辐射作用,其中野生蓝莓抗辐射能力最强。     

Analysis of strawberry flavour – discrimination of aroma types by quantification of volatile compounds

Over a period of 3 years, the essential volatile compounds of several strawberry varieties were analysed by gas chromatography, gas chromatography-olfactometry and mass spectrometry. In general, a strong variability in the dependence of the amount of these compounds on the ripening stage, climate and location was found, nevertheless, the key compounds of the aroma showed typical, genetically determined basic patterns. The quantification of the key aroma compounds in cultivated and wild strawberries resulted in a definition of aroma types which corresponded with the sensory evaluation. These aroma types can be used to establish a criterion for the selection of quality in strawberry breeding.     

CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULTIVATED AND WILD FRAGARIA AND RUBUS BERRIES

ABSTRACT

Content of individual sugars, organic acids, total phenolics (TPH), some important phenolic compounds (kaempferol, myricetin, quercetin, and ellagic acid) and total antioxidant capacity (TAC) in the fruits of strawberry, raspberry and blackberry were studied. A comparison was made between cultivars and wild relatives of each species (Fragaria vesca L., Rubus idaeus L. and Rubus fruticosus L.). The main sugars found were fructose and glucose both in the fruits of wild species and the studied cultivars. Citric acid was determined to be the major organic acid in most of tested berries with the exception of blackberry cultivars, where malic acid was dominant. The content of individual phenolic compounds varied among the wild species, as well as among the studied cultivars. Ellagic acid content was higher in F. vesca, R. idaeus and R. fruticosus (122.5 µg/g FW, 12.71 µg/g FW and 61.7 µg/g FW, respectively) than that obtained in analyzed cultivars. Overall, TPH expressed higher values in the wild strawberry and blackberry species in comparison to the studied cultivars, and consequently, the highest levels of TAC were recorded in F. vesca (5.78 mg asc/g FW), followed by R. fruticosus (4.95 mg asc/g FW).

PRACTICAL APPLICATIONS

In recent years, both wild and cultivated berries have become very attractive for consumers because of potentially beneficial phytochemicals contained in these fruits. Fruit nutritional quality can be described by standard quality parameters (sugars and organic acids), and the analysis of antioxidant capacity influenced by specific related compounds. The importance of flavonoids and other phenolics have been suggested to play a preventive role in the development of cancer and heart disease. A significant positive correlation observed in this study between total phenolics and total antioxidant capacity indicate the need for the use of wild species in the breeding programs of small fruits, especially strawberry and blackberry, in order to increase their nutritive value and the health benefits.     

超声和渗透预处理对干燥草莓片品质及抗氧化活性影响

研究蔗糖、果糖、葡萄糖以及蔗糖结合超声渗透预处理对真空冷冻联合热风干燥草莓片品质及其抗氧化活性影响。结果表明:经预处理后干燥草莓片的品质、花色苷、总酚、黄酮、Vc含量和抗氧化能力均有显著性差异(p0.05),其中蔗糖结合超声前处理水分含量最低,硬度最高,而经蔗糖渗透处理的草莓片干燥后色泽与新鲜草莓最接近,a*最高;干燥后草莓片的花色苷、总酚和黄酮含量均高于鲜样,但Vc含量大大降低,其中经蔗糖结合超声预处理后的草莓片花色苷、总酚和黄酮含量最高,分别为22.68 g/L、7.52 mg/g、10.38 mg/g,其对-OH和DPPH清除率也高于其他组,但渗透和超声处理并不能提高草莓片Vc含量和铁离子还原能力;三种糖渍处理均能提高干燥草莓片品质,且蔗糖效果最佳。综上,渗透以及蔗糖结合超声预处理后草莓片品质以及抗氧化活性成分含量较高、抗氧化活性较强,适宜于草莓片的干燥。     

Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating

This study determined the effect of heat treatment on bioactive compounds (total monomeric anthocyanins and total phenolics) and the visual colour of wild strawberry (Fragaria vesca) pulp within the temperature range 60–90 °C. The change in the antioxidant activities of the samples was also evaluated. Total monomeric anthocyanins and total phenolics degraded with increasing temperature and time. First-order kinetic models were determined for those reactions. The activation energies for the degradation of total monomeric anthocyanins and total phenolics were 21.6 and 18.95 kJ mol^?1, respectively. The change in visual colour of wild strawberry pulp was also determined using CIE L*a*b* colour parameters. The change in colour parameters also followed first-order reaction kinetics. Activation energies for the variation of colour parameters were within the range 11.92–63.23 kJ mol^?1. The antioxidant activities of heated wild strawberry pulp increased with increasing temperature and time.     

基于机器视觉的草莓自动分级方法研究

针对传统草莓自动分级处理系统利用单一特征衡量草莓品质的不足,提出从成熟度、质量、形状三方面综合评估的方法,以快速有效地完成草莓自动分级处理。该方法先计算分析HSV颜色模型中H参数判断草莓成熟度,利用图像投影面积-质量函数关系对成熟度达标的草莓进行质量测算,再采用K均值聚类法与判别分析相结合对质量达标的草莓进行形状分类,并利用加权法计算草莓质量与形状评级分确定草莓品质等级。试验表明,该方法与人工评级相比准确率达到90%以上。     

可可毛色二孢菌F6胞外多糖在草莓保鲜中的应用

目的 探究可可毛色二孢菌F6胞外多糖在草莓保鲜中的作用。方法 采用形态学和分子生物学对从赣南野生松木上分离得到的产胞外多糖真菌F6进行鉴定;从碳、氮源及培养基初始pH方面优化F6菌生长和产多糖发酵条件;用F6胞外多糖浸泡草莓,测量草莓的失重率、腐烂率、有机酸、维生素C含量及感官品质。结果 经形态学与分子生物学鉴定,F6为葡萄糖座科可可毛色二孢属(Lasiodiplodia theobromae); F6产多糖发酵的碳源为蔗糖,不加氮源,初始pH为6;浸泡F6胞外多糖溶液能有效的保持草莓的风味、减少失重、减少腐烂、减缓维生素C含量降低及有机酸降解,多糖浓度6%时效果最佳。结论 F6产胞外多糖发酵成本低,胞外多糖可离心分离,浸泡草莓具有很好的保鲜效果,这为F6胞外多糖在果蔬保鲜及工业应用奠定了良好基础。     

Optimization of an active package for wild strawberries based on the release of 2-nonanone

Active packaging is becoming in an emerging food technology to improve quality and safety of food products, commonly based on the retention or release of compounds which are beneficial for the product. In this work, an active packaging system based on the release of 2-nonanone has been optimized to increase the postharvest shelf life of fresh wild strawberries during the marketing stage. To avoid that excessive levels of this volatile could affect the berries' taste and cause consumer rejection of the product, a preliminary sensory analysis was carried out to determine the threshold value of 2-nonanone, 7.16 mg/kg fresh wild strawberries. Taking this threshold value into account, diverse quantities of 2-nonanone were tested to optimize the packaging parameters. Wild strawberry fruits were packaged in the active packages developed and their quality monitored during storage at 10 °C with exposure to light to simulate real-life conditions on supermarket shelves. The analyses of weight loss, SSC, gas composition and aroma volatiles provide evidences that exposure to the highest-tested 2-nonanone concentrations are an effective way of maintaining the quality of wild strawberries during distribution and sale without modifying their typical taste.     

涂膜保鲜剂中添加茶多酚对草莓贮藏品质的影响

分析廉价成膜材料大豆分离蛋白与天然抑菌抗氧化物质茶多酚对草莓进行涂膜保鲜的可行性.将茶多酚加入成膜剂中,测定贮藏过程中草莓有机酸、维生素C、可溶性固形物等各项指标的变化.结果表明,涂膜剂中添加茶多酚可明显降低草莓果实的失重率,延缓果实维生素C、有机酸和可溶性固形物含量的下降.涂膜保鲜剂中添加茶多酚量为0.3％保鲜效果最佳,果实的贮藏期延长5d.     

真空冷冻-热风联合干燥对草莓品质的影响

以草莓为原料,研究真空冷冻干燥与不同时间、温度热风联合干燥对其品质的影响。从干燥后草莓的色泽、花色苷、硬度、气味、挥发性物质、水分流动性等指标比较热风干燥阶段中热风温度和时间对草莓的品质的影响。结果表明:真空冷冻干燥结合60℃2.5 h、70℃2 h、80℃1.5 h热风干燥条件下,能较好的维持草莓的色泽,减少花色苷的损失,且硬度适中。结合电子鼻和GC-MS对挥发性风味物质的分析,真空冷冻干燥结合80℃1.5 h热风干燥条件下,草莓中的挥发性物质保存的较好。通过低场核磁测定发现,真空冷冻与80℃1.5 h热风联合干燥,水分流动性较弱,与冻干样品接近,草莓结构保留较好。因此,真空冷冻干燥结合80℃1.5 h热风干燥在保持草莓色泽及其营养品质、挥发性成分等方面均有较好的优势。