NFC南果梨黄秋葵复合汁配方优化及杀菌方式对其品质的影响

以南果梨和黄秋葵为主要原料制作南果梨黄秋葵非浓缩还原汁(Not From Concentrate,NFC),以感官评分为指标通过单因素和正交试验优化NFC南果梨黄秋葵复合汁配方,并研究巴氏、微波和超高压三种杀菌方式对复合汁杀菌效果、理化性质和风味的影响.结果表明:南果梨汁与黄秋葵以质量比15:1榨汁复合后,按南果梨和黄...

Optimization of Formulation of NFC Nanguo Pear and Okra Compound Juice and Effects of Different Sterilization Treatments on the Quality of Juices

Nanguo pear and okra were used as the main raw materials to produce NFC. The sensory quality were used as evaluation indicators, the formulation of juice was optimized by single factor experiments and orthogonal test. The three different sterilization methods, pasteurization, microwave sterilization and ultra high pressure sterilization were compared, and the changes of microbial, physicochemical properties and flavour was researched. The results showed that, the optimum formulation of juice was as that: The content of Nanguo pear and okra in juice was 93.98%, the mass ratio of Nanguo pear juice to okra was 15:1, the amount of sugar was 6%, and citric acid was 0.02%, and the sensory score was the highest 89.4. After sterilizated, the juice were commercial sterility. Compared with the unsterilized juice, the total acid and free radical scavenging rate by pasteurization and microwave sterilization were significantly decreased(P<0.05), the value of pH, non-enzymatic browning index, the bitterness and astringency were significantly increased, and the soluble solid content of juice by microwave and ultra high pressure terilized increased(P<0.05), the total acid and the bitterness and astringency by ultra high pressure terilized significantly decreased (P<0.05). Compared with the other methods, the ?E of the juice by ultra high pressure treatment had minimum change was 4.26±0.12, and the scavenging rates of DPPH and ·OH were 78.79%±0.37% and 68.84%±0.42%, respectively, which was higher than the other methods significantly. Taken together, ultra high pressure sterilization could maintain the color and antioxidant properties of Nanguo pear and okra juices.