不同渗透加工方式对冷贮藏芒果粒的硬度影响

本研究以早熟台农芒果品种果粒加工为研究对象,运用质构仪检测超高压渗透加工对商业酶制剂前处理液浸渍冷储藏芒果粒的硬度,分析果胶甲酯酶、钙含量组成处理液和超高压相结合对芒果粒品质属性硬度的影响,且进行相关性分析;在不同压力渗透加工操作单元过程中探讨经预处理的低温储藏果粒硬度变化。主要研究结果如下:添加果胶酯酶有助于提升果粒的质构,有效降低了机械加工果粒硬度的损失。芒果粒经过果胶甲酯酶PME和0.5%(m/m)CaCl2·2H2O组成预处理液及0.09 MPa,15 min真空协助渗透,结合450MPa,15 min超高压压力渗透,经TPA检测真空协助超高压渗透加工预处理组的果粒硬度比水渗透组的变化显著增加,冷藏果粒硬度从水渗透组的358.5g上升至预处理组的1111.7g,预处理组果粒硬度比水渗透组提高83.7%,且前处理技术果粒硬度比鲜果组提高18%,得到果粒的质构特性最好,有助于产品品质的提升。     

不同品种芒果核多酚和黄酮含量及抗氧化活性评价

为给芒果加工副产物综合利用提供理论依据,以芒果核为原料,研究桂七、贵妃、台农、金煌芒、玉芒和象牙芒六个品种中的多酚和黄酮含量及其抗氧化活性的影响。结果显示,玉芒芒果核多酚和黄酮含量最高,分别为4.31和1.07 mg/g,金煌芒、台农、桂七、象牙芒、贵妃芒果核中的多酚含量分别为4.20、4.10、3.96、3.86、3.82 mg/g,其黄酮含量分别为0.95、0.88、0.92、0.96、0.75 mg/g;抗氧化活性研究结果发现,玉芒芒果核羟基自由基（·OH）清除率、超氧阴离子自由基清除率最强,为90.1%和83.9%。通过相关性分析发现,多酚和黄酮含量分别与羟基自由基清除率、超氧阴离子自由基清除率显著相关（P<0.05）,不同品种芒果核中多酚、黄酮含量高低与其抗氧化活性呈正效应的量效关系,且黄酮对芒果核抗氧化能力影响较大,其含量的变化有可能是导致不同品种芒果核抗氧化能力差异的重要因素。     

中等水分芒果脯加工中原料特性及护色工艺研究

以新鲜玉芒为原料,研究开发中等水分的芒果脯,重点比较分析了成熟度对原料基本成分、质构和色泽的影响,并以多酚氧化酶及过氧化物酶的相对酶活、色差值为指标对护色工艺进行了研究。结果表明,完熟(七八成)玉芒硬度适中,糖酸比和黄绿色泽较佳,比较适宜果脯的加工;蒸汽热烫1.5 min能钝化大部分多酚氧化酶和过氧化物酶,芒果果肉色泽变亮;复合护色剂(0.2%氯化钠+0.2%抗坏血酸钠+0.5%柠檬酸)护色3 h,护色效果好,显著优于其他组,有利于后续的加工。     

响应面法优化香辣藕片生产工艺

以鲜藕为原料、乳酸钙为硬化剂制作香辣藕片,探究其最佳生产工艺。以感官评分为指标进行单因素实验,选取浸泡时间、硬化剂(乳酸钙)浓度及硬化温度3个因素进行Box-Behnken实验设计,采用响应面法优化香辣藕片的生产工艺。结果表明:香辣藕片最佳工艺为硬化温度31℃,硬化剂浓度1.1%,浸泡时间2h,该工艺条件加工的藕片硬度为701.36,感官评分达92.60。     

悬浮型杨梅果粒饮料关键工艺优化研究

针对杨梅果粒饮料生产中果粒硬化、饮料配比、果粒悬浮稳定性等关键工艺,研究了果粒硬化条件、果粒添加量、果汁用量、糖酸比和不同稳定剂对饮料感官品质的影响。结果表明:用0.4%氯化钙溶液硬化杨梅果粒40 min可得到饱满有弹性的果粒;杨梅果粒悬浮型果粒饮料的最佳工艺配方为:100 g果粒饮料中添加杨梅果粒5 g、原果汁10 g、白砂糖7 g、柠檬酸0.3 g、黄原胶0.15 g、琼脂0.1 g和羧甲基纤维素钠0.4 g。该工艺条件下得到的杨梅果粒饮料杨梅风味鲜明、果粒悬浮均匀稳定、口感滋味适宜。     

采前赤霉素处理对红贵妃芒果催熟品质的影响

研究采前喷施赤霉素(GA3)处理对采后红贵妃芒果催熟品质影响。通过前期对红贵妃芒果树用不同浓度的赤霉素作喷施处理,在后期对不同处理组的果实进行乙烯利催熟并包装。贮藏期间,测定各组别芒果果实的色泽、硬度、可溶性固形物、果实细胞膜透性、丙二醛、抗坏血酸与可滴定酸含量等指标,综合评价采前喷施赤霉素对芒果催熟品质的影响。结果表明:与对照相比,0.5和1.0 g/L GA3处理的果实具有较低的果皮相对电导率和MDA含量,较慢的TSS、VC和TA变化速率和较高的果实硬度。采前高浓度的GA3处理(2 g/L)的果实在整个贮藏期内色度a*变化平稳且一直维持在最低水平,至贮藏末期(13 d),其色度a*值分别比CK、0.1、0.5和1.0 g/L处理的芒果果实的a*值低23.28、22.63、13.29和12.35,各处理间差异极显著(p0.01)。说明采前用0.5 g/L和1.0 g/L的GA3喷洒红贵妃果实,有利于延缓果实采后生理的变化,保持催熟品质,而2.0 g/L GA3处理的果实至完熟时也不能完全转色,对外观品质具有不利的影响。     

低糖芒果果脯微波渗糖工艺优化

文章探究了低糖芒果果脯加工中的微波辅助渗糖工艺。通过单因素和正交试验探讨了微波功率、微波时间和糖液浓度对产品的影响,结果表明,微波渗糖处理后芒果的硬度值及咀嚼性均呈下降趋势,色差逐渐增大,微波功率和微波时间对产品影响显著,最优渗糖工艺为微波功率240 W、渗糖时间30 min、糖液浓度40%。     

采前喷洒赤霉素对‘红贵妃’芒果贮藏品质和采后生理的影响

研究采前喷施不同质量浓度(0.1、0.5、1.0、2.0 g/L)的赤霉素(gibberellin,GA)处理对采后‘红贵妃’芒果贮藏品质和采后生理的影响。结果表明:与对照相比,0.5、1.0 g/L GA处理的果实具有较低的病情指数、果皮相对电导率和丙二醛含量,较慢的可溶性固形物含量、VC含量和可滴定酸含量变化速率和较高的果实硬度。采前高质量浓度的GA处理(2.0 g/L)的果实在整个贮藏期内色度a*值变化平稳,且一直维持在最低水平,至贮藏末期(30 d),其色度a*值分别比对照、0.1、0.5 g/L和1.0 g/L处理的芒果果实的a*值低18.7、17.5、12.5、5.1,各处理间差异极显著(P0.01)。说明采前0.5 g/L和1.0 g/L GA处理‘红贵妃’果实有利于延缓果实采后生理的变化,保持贮藏品质;而2.0 g/L GA处理的果实至完熟时也不能完全转色,对外观品质具有不利的影响。     

不同采收成熟度、不同品种的芒果果实对1-MCP处理的反应

研究不同采收成熟度(六成熟和八成熟)、不同品种(‘红贵妃’、‘台农1号’和‘金煌’)的芒果果实对1-MCP处理的反应。结果表明:1)在同一采收成熟度下,3个芒果品种对1-MCP处理的反应不同,在贮藏同一时间,‘台农’果实的贮藏品质及生理变化最快,表现为较高的病情指数、色度a~*、TSS、SOD、POD和LOX活性,以及较低的果实硬度,其次是‘金煌’品种,‘红贵妃’果实成熟衰老的速度最慢;2)对于同一品种不同采收成熟度,低成熟度的果实比高成熟度的果实具有较低的病情指数、色度a~*和较高的果实硬度、SOD、POD和LOX活性,而细胞膜透性差异不显著;3)1-MCP处理后,完熟时六成熟‘台农’果实的含糖量略低于八成熟果实,但TSS含量差异不大,而‘红贵妃’和‘金煌’芒果,八成熟果实的TSS含量明显高于六成熟果实。说明3个芒果品种中,‘台农’果实对1-MCP处理的保鲜反应最差,‘红贵妃’和‘金煌’果实对1-MCP处理的保鲜反应较好。     

红肉蜜柚果粒饮料的工艺和配方优化

探讨红肉蜜柚果粒饮料生产中的果肉取汁方法、果粒硬化处理、果粒饮料的配方优化。结果表明:采用由果胶酶和纤维素酶组成的复合酶处理法的出汁率最高,可达87.8%;采用0.2%氯化钙溶液对果粒浸泡40min或0.3%氯化钙溶液浸泡30min,果粒饱满有弹性,硬化效果较好;果粒饮料的最佳配方为:原果汁30%,白砂糖8%,柠檬酸0.2%,胭脂红2mg/kg,果粒15%,CMC0.1%,琼脂0.3%,根据此配方生产的红肉蜜柚果粒饮料的感官评价最高。     

复合腌制剂对低盐腌渍黄瓜品质的影响

采用复合腌制剂对黄瓜进行低盐腌渍。通过单因素和正交试验,研究醋酸、甘露糖醇和乳酸钙添加量对低盐腌渍黄瓜的影响,以感官评分为评价指标,优化复合腌制剂腌渍工艺。结果表明,低盐腌渍黄瓜的复合腌制剂最佳组成为醋酸添加量0.1%、甘露糖醇添加量1.5%、乳酸钙添加量0.06%,在此优化条件下,复合腌制剂腌渍黄瓜的感官评分为94分。质构分析结果表明,复合腌制剂腌渍的黄瓜脆度优于低盐腌渍。     

减压冷藏对芒果贮藏品质的影响

以台农一号芒果为试验材料,研究了减压条件对其采后贮藏品质的影响。结果表明:减压冷藏技术能够有效地减缓果实中可滴定酸、VC以及可溶性固形物含量的降低,且保持了芒果的硬度,对其黄化以及膜透性的增加具有良好的抑制作用。其中,10,20 kPa下芒果的贮藏品质明显优于30kPa的;10kPa下的芒果可以保持较低的转黄指数和较高的硬度;20kPa下的芒果能更好地维持VC、有机酸等营养物质。实际生产中,兼顾贮藏效果和贮藏成本,选择20kPa的压力较为适宜。     

Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango

The effect of the ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango was investigated. Partially ripe and ripe mangoes cubes were infused in 1% calcium lactate solution or a combination of 1% calcium lactate and 50% sucrose solution for 1 h before freezing at ?20 °C and stored for 14 days. After thawing, both the partially ripe and ripe mangoes treated with the combination of calcium lactate and sucrose exhibited the highest firmness value, sensory firmness score and lowest drip loss. Light microscope images also illustrated less damage to the cell wall of mango pretreated with calcium and sucrose. The calcium‐reinforced structure of the fruit and osmotic dehydration with sucrose reduced the freezable water content and consequently limited ice crystal damage. Furthermore, partially ripe mango was more suitable for freezing than ripe mango due to its stronger cell wall structure.     

采后BTH处理对不同品种芒果果实防御酶活性影响

以“象牙”和“台农”芒果为试材,研究BTH 处理对2 个不同品种芒果果实中主要防御酶—— PAL、PPO 和POD 活性的影响,以探讨其增强不同果实抗病性的机理。结果表明：在整个贮藏过程中,“台农”果实本身3 种酶的活性均明显高于“象牙”果实;而经BTH 处理后,对2 个品种的芒果果实,均刺激了3 种酶活性的上升,并且“台农”果实上升幅度明显高于“象牙”果实。BTH 处理增强果实抗病性与刺激PAL、PPO 和POD 活性上升均有关系,并且对台农果实作用明显大于象牙果实。     

采后BTH处理对芒果果实活性氧和抗氧化酶活性的影响

以"象牙"和"台农"芒果为试材,研究BTH处理对2个品种芒果果实中活性氧(O2.-和H2O2)及其抗氧化酶(SOD和CAT)的影响,以探讨BTH增强果实抗病性的机理。结果表明:整个贮藏过程中,经过BTH处理,2个品种芒果O2.-产生速率、H2O2含量都明显高于对照;同时诱导了SOD和CAT活性的上升,但CAT在贮藏后期受到抑制。"台农"果实中O2.-产生速率、SOD和CAT活性约是"象牙"果实2倍,H2O2含量也高于"象牙"果实。     

Morphological,thermal, rheological and noodle‐making properties of potato and corn starch

A comparison between the morphological, thermal, rheological and noodle‐making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparatively larger than corn starch granules, while the transition temperatures were found to be higher for corn starch. Consistency coefficients and flow behaviour indices measured by back extrusion were higher for potato starches than for corn starch. Stickiness of cooked starch pastes was observed to depend upon their consistency coefficient. The gels made from all potato starches showed higher gel strength than those from corn starch. The gel strength of starches from both corn and potato increased during refrigerated storage. The amylose content, swelling power, solubility and light transmittance values of potato starches were significantly higher than those of corn starch. Noodles made from potato starches had higher cooked weight and cooking loss than corn starch noodles. Texture profile analysis revealed that potato starch noodles also had higher hardness and cohesiveness than corn starch noodles. Hardness of cooked noodles from all starches increased and cohesiveness decreased during storage. Noodles made from starches of higher viscosity exhibited higher hardness and cohesiveness. Textural differences among cooked starch noodles appeared to be associated with morphological, thermal and rheological properties of corn starch and potato starches. © 2002 Society of Chemical Industry     

TEXTURE PROFILE OF IRRADIATED MANGOES AND PEACHES*

The mechanical characteristics of the texture profile of Kent mango and Loring, Redskin and Suwannee peach fruits were determined. Irradiation at 150 or 300 krad as well as storage at 20°C decreased all of the measured parameters with the exception of mango cohesiveness which increased during storage. Hardness, gumminess and chewiness of irradiated Loring peaches reflected the sensory hardness ratings to a greater extent than did the puncture or shear forces.     

基于主成分分析和HS-SPME-GC-MS技术综合评价不同品种芒果品质特性

为表征台农、象牙和金煌三种芒果的品质特性,本文通过测定其主要品质指标,利用主成分分析法(PCA),构建芒果主要品质综合评分模型,并采用HS-SPME-GC-MS技术对其挥发性风味物质进行分析,综合评价其品质。结果表明,金煌的可溶性固形物、总糖含量和糖酸比最高,分别为19%、24.18 mg/g和10.86;台农的V_C和总酚含量最高,分别达9.52 mg/100 g和1.03 mg/g;主成分分析结果表明,台农的综合得分最高,其次为金煌,象牙的综合得分最低。HS-SPME-GC-MS技术从三种芒果中共检测出116种挥发性风味物质,主要包括烯烃类、酚类和醛类等8类物质。台农和象牙的挥发性化合物以烯烃类为主,相对含量分别为45.52%和58.12%,金煌中以酚类物质为主,相对含量为56.88%。通过ROAV分析法共确定了15种关键风味化合物,其中台农和象牙香气贡献最大的物质为(E,Z)-2,6-壬二烯醛,金煌香气贡献最大的是3-己烯醛。台农呈柑橘香、甜香等芳香气味,象牙具有黄瓜香特征风味,而金煌含有特殊的木香气味,该风味主要由2,4-二叔丁基苯酚所贡献。综合分析认为,台...     

Rheological,textural, micro-structural and sensory properties of mango jam

Mango jam behaved as pseudoplastic fluid exhibiting yield stress. The Herschel–Bulkley (HB) model described adequately the steady-state rheological behavior of jam. Temperature dependence of the consistency index followed Arrhenius relationship. Time dependent structural breakdown characteristics of mango jam followed Hahn model. Hardness of mango jam increased with pectin concentration and acidity. Hardness increased up to 60% sugar concentration but decreased with further increase in sugar concentration at all pH and pectin levels. Stickiness, work of shear, and adhesion did not show any systematic trend with pH, pectin, and sugar concentration. The overall acceptability was rated highest for mango jam prepared with 65% sugar, 1% pectin at pH 3.4. Principal component analysis (PCA) revealed that hardness and work of shear are the most relevant among all the characteristics (physicochemical, sensory, textural, rheological, and compositional) studied for mango jam. Microstructure of mango jam was found to be composed of network regions with large pores as well as dense, compact regions with small pores.     

3个品种芒果果核乙醇提取物抗氧化活性

对3个品种芒果果核提取物抗氧化活性进行研究。结果表明,3个品种中“台农”芒果核总酚含量最高((9.04±0.03)mg/g),“金煌”((8.22±0.10)mg/g)次之,“贵妃”((7.25±0.10)mg/g)最少。3个芒果品种芒果核乙醇提取物均具有一定的清除DPPH自由基、清除ABTS+ ·、Fe3+还原力、抗脂质氧化、Fe2+络合能力和清除羟自由基的能力。其中“台农”果核提取物抗氧化能力较强,并且清除率和质量浓度间存在剂量依赖关系。